We produce ready to eat food with low pH (sushi) and we have a testing verification program in place that verifies the effectiveness of the minimization of Listeria contamination. We do swabs every month for Listeria spp. For product testing, we send samples every quarterly to lab and test for Listeria.monocytogens, Salmonella, Campylobacter, Fecal Coliforms, E.Coli, TPC, Staph., Bacillus cereus.
Now I understand that these testing are to verify that we have had an effective Food Safety Program that supports our production to produce safe food. We self-set our Food Safety Program from a long time ago and now I want to review the frequency of the tests. Can we reduce the frequency cause we had absent and under criteria all the time. I think ICMSF may have a standard on the frequency for these test but I could not find.
Appreciate with any help or suggestion.