Listeria control
How do you prevent (re)contamination? How do you ensure effective monitoring? Are current procedures and control measures watertight?
These are essential questions for a successful Listeria control system. This is because of the significant risks that Listeria monocytogenes poses to consumer health, but also to your company's reputation in the food sector.
Do you need help with management or would you like to learn more about Listeria monocytogenes? Our specialists are ready to support you wherever necessary
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The key to a strong food safety system
Listeria control in 9 steps
Listeria monocytogenes poses a serious risk in the food industry. A thorough and systematic approach is therefore essential to guarantee the safety of your products. These 9 steps will give you insight into the most important aspects of Listeria control, from risk analysis and process validation to environmental monitoring and shelf life studies.
By taking practical measures and calling in the right expertise, you can minimise contamination risks and comply with legal requirements. Whether you want to get started yourself or are looking for support from our specialists, these steps will help you set up a solid food safety strategy.
Step 1: Know everything about the raw materials to be processed
A risk analysis is used to determine whether Listeria monocytogenes can be introduced via raw materials, among other things. Our QA advisors can carry out these risk analyses for you and develop a control plan tailored to your company. The practical feasibility of the measures to be taken is a key consideration here. If you prefer to do this yourself, you can carry out your risk analysis using the risk safety sheets in the knowledge base. A subscription to the Normec Foodcare Knowledge Centre gives you unlimited access to these Risk Safety Sheets and keeps you informed of any changes on a monthly basis, so your risk analysis is always up to date.
Step 2: Record the production processes in detail
Are you wondering whether your heating step is effective enough? Or would you like to know how certain additives affect your product? Contact our project lab! We carry out process validations and answer your questions so that you are well prepared before you start a challenge test.
Step 3: Determine the hygiene measures, assess and correct
Our Listeria course teaches you how to identify risks within your company, draw up a management plan and implement it successfully. During the training, you will learn everything about risk management and sampling, and you will receive practical examples that can be directly applied in your organisation. With Normec QA's Quality Assurance software, you always maintain an overview and control. These systems help you improve quality assurance and make your processes up to 60% faster and more efficient.
Step 4: Set up an environmental monitoring plan
Our experts develop a customised monitoring plan based on your research results. With fixed sampling points and test frequencies, we quickly detect deviations, minimising safety risks. Our advanced laboratories are equipped with the latest technology and facilities. Our specialists are ready to help you monitor and control Listeria in your production environment.
Listeria management in order
Step 5: Determine the composition of your product and put together product groups
A well-considered choice in the composition of product groups and worst-case products determines the number of studies that need to be carried out.
We understand that you have a responsible job as a QA department. We also understand that it takes time to get everything in order. To save you some of this time and ensure that your QA staff can focus on their own work, calling in our consultants is the perfect solution.
Step 6: Determine whether an additional study is necessary
Have you already conducted a Listeria study for all your relevant products? Do you know which products are most at risk? Let Normec QA support you in setting up a practical and effective system that meets the requirements of authorities such as the NVWA and FAVV, your customers and your own business processes.
Step 7: Conducting a shelf life study/challenge test
Our experienced team uses a challenge test to investigate how microorganisms, such as Listeria monocytogenes, behave in your product. This gives you insight into the growth of Listeria in the event of contamination and allows you to take appropriate control measures.
Step 8: Determine the shelf life of the product
After conducting the studies, the storage conditions and shelf life of the products can be determined. To ensure that products can be used safely, this information must also be clear to consumers. Our labelling specialists are happy to help you with a label check. We assess all labels based on the legislation in accordance with Regulation (EU) No. 1169/2011, so you can be sure that you are providing consumers with the correct food information.
Step 9: Verification and review
It is important that your plan remains up to date. Engaging an external QA advisor can provide stability in this regard. This advisor is familiar with current legislation and regulations, developments in the market and can contribute fresh perspectives on current issues.