1.0 OBJECTIVE
1.1 To lay down a procedure for finger dab test.
2.0 SCOPE
2.1 This Sop covers the procedure for Finger Dab test.
3.0 RESPONSIBILITY
3.1 Microbiologist
4.0 ACCOUNTABILITY
4.1 Department Head – Quality Control
5.0 PROCEDURE
5.1 Prepare soyabean casein digest agar plate as per the current version of general test procedure No. GTP-210.
5.2 Take the solidified agar plates in sterile Stainless Steel perticans and carry it to respective area for finger dab test.
5.3 Wear sterile hand gloves, open the box and remove the plates.
5.4 Care fully open the plate and touch the finger and thumb of operator / microbiologist on to the agar surface, who is directly in contact with product/ analysis.
5.5 After completion, close the plate and mark it for identification.
5.6 Bring it to microbiology lab and assign Analytical Reference No. as per current version of SOP No xxxxx
5.7 Incubate the plate for not less than 48 –72 hours at 35 +2°C in incubator.
5.8 Follow same procedure for fungi using Sabouraud dextrose agar and incubate them for not less than 5 days at 22 + 2°C.
5.9 Observe the plate under colony counter and record the result in annexure 1.
5.10 Monitor the finger dab test once in week for microbiology testing area and process area in production blocks.
END OF DOCUMENT
Procedure, finger dab test, microbiology
