Hi Everyone! First time to post..
I have a question about swabbing (equipment and/or environmental).
We have a small company that hand packs our own homegrown fruit (apples/peaches/plums/pears..ect). We are trying to get GMP certified, and one of the requirements is post sanitation swabbing. While the manual states, that because apples are considered 'low risk' fruit (but does have an edible skin), that monthly microbiological swabbing is recommended.
Do you think that we could get away with weekly ATP swabbing instead of the full Microbiological swab tests? It seems a bit unnecessary to get microbiological tests done if we do consistent ATP swabbing.
Its just a bit unclear what would be acceptable. Any help would be great!
Thank you in advance!