03 Oct EMP swabbing
What is EMP swabbing
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An EMP (Environmental Monitoring Program) typically involves routine swabbing of surfaces (e.g. cutting boards, drains, equipment) to test for pathogens (Listeria, Salmonella, etc.) as part of a food safety assurance program.
1. Food Manufacturing & Processing Facilities
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Bakeries, dairies, meat processors, beverage plants, frozen food producers
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EMP swabbing is standard to detect Listeria, Salmonella, E. coli in drains, floors, and food contact surfaces.
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Required by FDA (21 CFR part 117 – Preventive Controls for Human Food) and USDA FSIS (for meat & poultry plants).
2. Retail Food Stores with On-Site Prep
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Grocery stores with delis, salad bars, bakeries, sushi counters, juice bars
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Any place where ready-to-eat foods are handled is higher risk → swabbing may be required internally, especially if they seek SQF/BRC/ISO certification.
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Examples: Whole Foods, Sprouts, large supermarket chains with in-house kitchens.
3. High-Risk Food Retailers
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Stores selling raw or minimally processed foods (raw seafood, meat, unpasteurized juices).
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Butcher shops, fish markets, specialty ethnic markets with open prep areas.
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Local health departments may order swabbing if contamination is suspected.
4. Pet Food Stores / Facilities
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If they manufacture, repackage, or sell raw pet food → EMP swabbing is often required (FDA and AAFCO guidelines).
5. Distribution & Cold Storage Facilities
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Warehouses and distribution centers that handle RTE (ready-to-eat) foods may swab for Listeria in cold rooms and loading docks.
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Often required for third-party audits (SQF, BRCGS, FSSC 22000).
6. Restaurants & Foodservice in Large Chains
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While not every restaurant in LA is required, fast food chains, ghost kitchens, and corporate foodservice (airports, hospitals, schools) often swab to comply with corporate food safety programs.