ENVIRONMENTAL MONITORING
PROGRAM (EMP) SOP
Abhilash Mohanbhai Patel
Brar, Jagatjeet Singh
Bhavsar Hiteshree Dushyankumar
Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
1.0 Description
A systematic approach to assess and evaluate microbiological and hygienic conditions within the vegetable
line processing environment. Areas identified in different zones will be swabbed and tested. Coliform Count
(CC) is done for Zone 1, while Zones 2, 3, and 4 are tested for Listeria Genus and Salmonella to check for
the presence of potential contaminants.
2.0 Responsibility
2.1 The QA Manager drafts and maintains the Environmental Monitoring Program SOP, with any changes
or revisions required to be documented and implemented.
2.2 The QA Supervisor ensures that the procedures outlined and listed in the SOP are performed regularly
and accurately and proper documentation of records is done.
2.3 The lab technician/ microbiologist performs the swabbing of the targeted areas within the production
facility and then conducts the relevant microbiological tests.
3.0 Occupational health and safety
3.1 Personal protective equipment
3.1.1 Employees must wear proper Personal Protective Equipment, such as gloves, hairnets, lab coats,
safety goggles, and safety shoes, while performing Environmental Monitoring Program-related
activities.
3.1.2 Use chemical-resistant gloves and face protection when dealing with chemicals.
3.2 Safe handling techniques
3.2.1 Avoid direct contact with surfaces where the presence of pathogens is suspected.
3.2.2 Ensure proper handling and disposal of swabs, plates, and other sampling materials to prevent
cross-contamination.
3.3 Slip and fall prevention
Page 1 of 10
Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
3.3.1 Be extra cautious when taking a swab from hard-to-reach areas, avoid awkward postures, and do
not overexert any part of the body, which may cause an injury or discomfort.
3.3.2 Use and/or follow the proper signage when floors are wet due to cleaning or any other activity and
inform the appropriate department.
3.4 Biological hazard considerations
3.4.1 Minimize chances of aerosolization of contaminants when swabbing/sampling high-risk zones.
3.4.2 Ensure proper disposal of contaminated materials according to the biohazard protocols.
3.5 Emergency procedures
3.5.1 In case of accidental exposure to hazardous chemicals or other types of hazards, follow the facility’s
emergency response protocol.
3.5.2 Report all the incidents to the appropriate authorities.
4.0 Procedure
4.1 Preparation for Sampling
4.1.1 Selection of location and sites for sampling
4.1.1.1 The location and site of the swab to be performed is selected and identified in the schematics.
4.1.1.2 15 locations in each of the 4 zones are marked for swabbing. The swab samples taken from Zone 1
are tested for Coliform Count, Coliforms being indicator organisms. Zone 2,3, and 4 sites are tested for
Listeria genus and Salmonella.
4.1.1.3 The Excel table attached to the SOP lists all the sites marked for the swabbing.
4.1.2 Gathering the necessary equipment
4.1.2.1 The necessary equipment for taking a sample, like Swabs, solutions, etc., is taken,
according to the tests to be performed.
4.1.3 Getting ready for sampling
Page 2 of 10
Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
4.1.3. 1 All the required PPEs, like Safety shoes, hair and beard nets, lab coats, and gloves should be worn, and
proper GMPs should be followed before entry into the facility.
4.2 Method of sampling
4.2.1 Large surfaces (sponge–stick sampling technique)
4.2.1.1 First, remove the sponge from its container (aseptic technique is used to prevent cross
contamination)
4.2.1.2 After taking the sponge, rub the sponge on the sampling surface (40in2) by applying consistent
pressure to dislodge microorganisms.
4.2.1.3 After swabbing one site, turn the sponge and apply the same procedure as described in (4.2.1.2).
Place the sponge in a container, avoiding touching its handle or non-sampling parts.
4.2.1.4 Seal the container and label the container with necessary details (time, sample ID, temperature,
person responsible, etc.)
4.2.1.5 Samples must be stored in the refrigerator before sending them to the testing laboratories (use
icepacks to maintain low temperature through transportation)
4.2.1.6 The sample should be sent to the testing laboratory within 24 hours after sampling (maximum in
48 hours)
Source – 3M EM
Figure 1. Sponge-stick technique Handbook
4.2.2 Small surfaces (Swab-Sampler sampling technique)
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Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
4.2.2.1 First, remove the swab from its container. care should be taken to avoid touching the bud or any
other part of the stem that will be put back in the container.
4.2.2.2 Apply the swab on the sampling surface using a 10*10 cm horizontal, vertical, and diagonal
swabbing pattern. (see figure 1.1,1.2, and 1.3)
Source – FSS
Figure 1.3
Figure 1.1 Figure 1.2 Environmental
swabbing
4.2.2.3 Swab horizontally and put back into the container and rinse into neutralizing solution to remove
collected microorganism. (see figure 1.1)
4.2.2.4 Remoisten- the tip of the swab and repeat the same method for the other two patterns described in
(4.2.2.1) (see figure 1.2, & 1.3)
4.2.2.5 Place the sealed swab into a container and send it to the testing laboratories.
4.3 Post swabbing procedures
4.3.1 Ensure proper disposal of all the materials (Swabs, containers, etc.) per health and safety guidelines
to avoid risk of contamination after the sampling and testing procedures are complete.
5.0 Frequency and time required
Zone Micro-organism Frequency Time required
tested
1 Coliform Twice a week 24 to 48 hrs
2 Listeria genus, Once a week 2-5 days (traditional
Salmonella spp.
methods)
and Coliform
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Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
3 Listeria genus, Once a week 3-5 days (traditional
Coliform and
methods)
Salmonella spp
4 Listeria genus, Twice in a month 3-5 days (traditional
Coliform and
methods)
Salmonella spp
Note: - All swabs taken during production must be taken 3 hours after production starts.
Zone 1 Zone 2 Zone 1
Figure 2
Zone 3
Figure 2.1 Zone 2
Zone 3
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Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
Zone 1
Zone 2
Zone 3
Zone 4
Figure 2.2 Zone 1
Zone 1
Figure 2.3
Figure 2.4
Figure 2.3
Zone 2 Zone 3
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Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
Zone 4
Figure 2.7
Figure 2.5
Zone 4
Figure 2.7 Figure 2.8
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Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
6.0 Related SOPs
6.1 Good Manufacturing Practices (GMP) SOP
6.2 Personnel Occupational health & safety SOP
6.3 Lockout/Tagout SOP
6.4 Cleaning and sanitation SOP
6.5 Quality control/ Laboratory / Testing SOP
7.0 Forms and Records
7.1 Worker training logs
7.2 Cleaning and Sanitation records
7.3 Deviation and corrective action records
7.4 Policy forms
7.5 Environmental Monitoring Log Sheets
EMP Tests log sheet
Date Time Site of Sample Test type Laboratory Result Name and
swab ID Initials
8.0 Corrective action for non-compliance
The microbial limits for the swabs taken are as follows-
Zone Micro organism Critical Limit
1 Coliforms <10 cfu/100cm^2
2 Coliforms <100 cfu?100cm^2
Salmonella spp. ,Listeria genus Absent
Page 8 of 10
Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
3&4 Salmonella spp., Listeria genus Absent
and Coliforms
If these limits are exceeded, it is considered non-compliance.
8.1 In case of non-compliance, higher authorities (QA manager) are notified, who then proceed to
determine the cause of the non-compliance (whether improper cleaning or wrong swabbing technique,
etc.).
8.1.1 If the cause is determined to be improper level of cleaning, recleaning of the area/ equipment to be
done.
8.1.2 If the cause is determined to be improper swabbing techniques or mistakes in sampling or testing,
the site is to be retested.
8.1.3 If the cause of non-compliance is something else, appropriate steps to be taken after discussion
within Quality and Sanitation teams.
8.2 If there are persistent difficulties or systemic challenges, take preventative action. Updating cleaning
and maintenance standard operating procedures (SOPs), increasing monitoring practices, giving
employees additional food safety training, or strengthening environmental controls might all be part of
this to prevent such incidents in the future.
9.0 Compliance verification
To ensure compliance with the SOP, internal audits and inspections are performed-
9.1 The QA Manager conducts annual audits to verify adherence to the EMP SOP.
9.2 The inspection checklist is used to ensure the proper implementation of sampling, testing, and
corrective procedures.
9.3 Findings are documented, and any non-conformities are addressed and reported.
9.4 Random but periodic microbial tests are conducted by a third-party laboratory alongside the regular
swabbing to check the accuracy, training, and skill level of the personnel conducting the sampling and
testing.
Page 9 of 10
Environmental Monitoring Program SOP
IFPT Conestoga Cambridge, ON Vegetable Doc. # EMP_SOP_001
Processing line Version 1.0
Prepared by Abhilash Patel, Jagatjeet Singh, Revision date
Hiteshree Bhavsar
Approved by Gabriela Henriquez Supersedes
10.0 Document history
Description Date Created By Revision
Initial SOP Creation 03/05/2025 Patel Abhilash 1.0
Mohanbhai
Bhavsar Hiteshree,
Brar Jagatjeet Singh
11.0 Approvals
Position Name Signature Date
Document Control Abhilash Mohanbhai
Patel
QA Manager Jagatjeet Singh Brar
Production Manager Hiteshree Bhavsar
Plant Manager Gabriela Henriquez
References
3M. (2019, September 3). Environmental Monitoring Handbook. https://www.idfa.org/wordpress/wp-
content/uploads/2020/03/3m-environmental-monitoring-handbook-09-2019.pdf
Food Standard Scotland. (n.d.). Environmental swabbing | Food Standards Scotland.
Www.foodstandards.gov.scot. https://www.foodstandards.gov.scot/self-assessment-
resources/environmental-swabbing
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