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Shivkanya N.Sonwane FRRTU231516.pptx microbiology study

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Microbiology

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PRACTICAL NO.1 SAMPLING OF SAMPLES FOR MICROBIOLOGIAL INVESTIGATIONS NAME: SHIVKANYA. N. SONWANE REGISTRATION NUMBER: FRRTU/22/1516

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MATERIALS REQUIRED: 1. PERMANENT FELT MARKER 2. GARBAGE BAG 3. CARRY BAG 4. LAB SAMPLE SHEET 5. COOLER WITH ICE PACKS 6. APPROPRIATE CLOTHING (CLEAN GLOVES, LAB COAT, STEEL TOE SAKTY BOOTS, HAIR NET, ETC)

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Collection of food samples: • 1. Wash your hands prior sample collection. • Collect samples aseptically. • Collect FIVE sample units per lot. Unopened, original containers should be sampled, when possible. Each sample unit must be atleast 250g. Place each food sample in bag separate clear plastic.

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• Close the top of bag & label it with required information, like: Collection date & time, Name of facility & registration number, Lot size and number, Name of product and type of food, sample unit weight, production date and code, name of person that collected sample. • • Include sample sheet in a separate plastic bag with sample. • • Make sure that the sample sheet is filled.

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• Place the food samples and sample sheets into clear and sanitized cooler with ice packs. • Keep samples at refrigeration temperatures and ship cooler to lab as soon as possible. • Do not freeze samples unless consulted • Environmental samples should be collected from areas where ready to eat products are handled.

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• Samples must be collected 3 hours or more into operation. • • At least 10 samples should be collected:- 5 or more from Food Contact Surfaces & 5 or less from Non-food contact surfaces

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Collection of Environmental Swab samples- • Wash your hands prior to sample collection. • Collect samples aseptically. • Prior to sampling, labelled the outside of sample bag with information like collection date and time, name of Facility and registration number, sampling site, type of location, name of person collected sample. Separate the sample bag from sponge package.

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Hold the sample bag in hand which you will not Use for sampling or in pocket of clean lab coat. • Open sponge package. • Aseptically remove the sponge from package holding with forceps. • Rub sponge firmly sampled over the surface to be sampled.

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• Size of swabbing area must be 30 x 30cm. • • Remove top layer of sample bag and pull it open. Transfer the sponge carefully into bag. • Place the with bag in clean and sanitized coolers and clean sanitized ice pack. • • • Include sample sheet in a separate plastic bag. • • • Keep samples at refrigeration temperatures and ship them immediately to lab. • • Do not freeze then until consulted.

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Shivkanya N.Sonwane FRRTU231516.pptx microbiology study

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Shivkanya N.Sonwane FRRTU231516.pptx microbiology study

  • 1. PRACTICAL NO.1 SAMPLING OF SAMPLES FOR MICROBIOLOGIAL INVESTIGATIONS NAME: SHIVKANYA. N. SONWANE REGISTRATION NUMBER: FRRTU/22/1516
  • 2. MATERIALS REQUIRED: 1. PERMANENT FELT MARKER 2. GARBAGE BAG 3. CARRY BAG 4. LAB SAMPLE SHEET 5. COOLER WITH ICE PACKS 6. APPROPRIATE CLOTHING (CLEAN GLOVES, LAB COAT, STEEL TOE SAKTY BOOTS, HAIR NET, ETC)
  • 3. Collection of food samples: • 1. Wash your hands prior sample collection. • Collect samples aseptically. • Collect FIVE sample units per lot. Unopened, original containers should be sampled, when possible. Each sample unit must be atleast 250g. Place each food sample in bag separate clear plastic.
  • 4. • Close the top of bag & label it with required information, like: Collection date & time, Name of facility & registration number, Lot size and number, Name of product and type of food, sample unit weight, production date and code, name of person that collected sample. • • Include sample sheet in a separate plastic bag with sample. • • Make sure that the sample sheet is filled.
  • 5. • Place the food samples and sample sheets into clear and sanitized cooler with ice packs. • Keep samples at refrigeration temperatures and ship cooler to lab as soon as possible. • Do not freeze samples unless consulted • Environmental samples should be collected from areas where ready to eat products are handled.
  • 6. • Samples must be collected 3 hours or more into operation. • • At least 10 samples should be collected:- 5 or more from Food Contact Surfaces & 5 or less from Non-food contact surfaces
  • 7. Collection of Environmental Swab samples- • Wash your hands prior to sample collection. • Collect samples aseptically. • Prior to sampling, labelled the outside of sample bag with information like collection date and time, name of Facility and registration number, sampling site, type of location, name of person collected sample. Separate the sample bag from sponge package.
  • 8. Hold the sample bag in hand which you will not Use for sampling or in pocket of clean lab coat. • Open sponge package. • Aseptically remove the sponge from package holding with forceps. • Rub sponge firmly sampled over the surface to be sampled.
  • 9. • Size of swabbing area must be 30 x 30cm. • • Remove top layer of sample bag and pull it open. Transfer the sponge carefully into bag. • Place the with bag in clean and sanitized coolers and clean sanitized ice pack. • • • Include sample sheet in a separate plastic bag. • • • Keep samples at refrigeration temperatures and ship them immediately to lab. • • Do not freeze then until consulted.