Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least once a month during production. When test results indicate fecal contamination, test for Hepatitis A virus (HAV) and Norovirus (NoV). If virus is detected, reinforce surface disinfection, repeat test to confirm contamination, and isolate affected surfaces until the contamination is removed.

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