Risk Assessment in Food Industry

We are working on trying to balance severity of an action to cleaning. We have an operation where if we were to clean every shift there would still be contaminant above the product zone. We are in the midst of doing some types of testing to confirm what it is and if any of it were to be on product what would be the effects. In medical device we did a cytotoxicity test to confirm if something was safe enough and not introduce any additional risk.

In the food packaging field is there a common test that is done to state the risk of environmental conditions to the product? We are pretty sure of what materials are causing it and all of them are FDA registered items. We just want the ability to discuss openly with our auditors/customers that if they see traces of contaminant on the machine that we have done our due diligence and know what the material is.

Thanks.

Can anyone help Scott with this query?