I sure hope this can be over-simplified, by I fear that won't be the case. We have customers who are now beginning to require we provide Micro Limits on their specification sheets. Mind you, we are a small, family owned operation, with limited resources, and no practical knowledge of biology. So, I ask all of you, are their basic, cookie cutter, micro limits standards for this type of food stuff? Are their easy to understand resources available to help me establish micro limits for the products we produce? I should mention we produce a very large assortment of bake mix products that may include dairy powders, nut meats and such, although a majority of the products we produce are relatively simple, comprised of mainly flour, sugar, and various flavorings. I would very grateful for any information you are willing to share with me.
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