Any suggestions, ideas, ways etc as to how I can strategically review our microbiological testing and trending to propose 10% reduction? I am in the bakery field.
If you have done this before can you please let me know and I will appreciate it.
I assume you mean a 10% reduction in micro.levels of XYZ.
Can you explain the reason for a 10% reduction ?
Offhand i would have thought any resulting difference in FS consequences to be negligible ?
Also i doubt that many micro.quantities can be measured that accurately anyway unless a very large number of samples are involved ?