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An Environmental Sampling Plan (ESP) has traditionally been undertaken by food manufacturers to monitor and verify the performance of environmental prerequisites, as part of good manufacturing practice (GMP). Over the last few years, however, ESPs have been developed that can be more proactive in identifying hazards, particularly pathogens, in the processing environment in a time frame such that they can be controlled, thus reducing the chance that product cross-contamination from this source can occur.
This change in focus on the ESP has been reflected in a new clause on Environmental monitoring (clause 4.11.8) in the new Version 8 of the BRC Global Standard for Food Safety, to be adopted in February 2019.
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