Testing Plan For Artisan Bakery to satisfy FSMA rule 117.80 (5)?
Started by jpollock, Aug 11 2016 09:02 PM
Does anyone have a testing regime for a small, artisan (no tunnel ovens, no extruders, virtually no closed machinery) bakery that will satisfy FSMA rule 117.80 (5)?
I'm thinking pathogen testing on the post bake food contact surfaces and non-wheat allergen testing of equipment for soy, milk, egg and nuts that we use in some but not all breads, but am struggling with number of tests and frequency?
Thanks.
Micro Testing Limits for Hemp Seeds and Oils
Is Air Testing required if the compressed air we use is only for the machines?
Clarifying FSSC 22000 V6 Clause 2.5.5 on Positive Testing Trends
SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery
Water testing limits for microbiological specifications
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Hi jpollock,
Foy anyone who may have some input, I guess these previous threads contain background information on the process -
Micro Testing Limits for Hemp Seeds and Oils
Is Air Testing required if the compressed air we use is only for the machines?
Clarifying FSSC 22000 V6 Clause 2.5.5 on Positive Testing Trends
SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery
Water testing limits for microbiological specifications
Assessing Food Defense Risks of Penetration Testing Devices in Dietary Supplement Facilities
How Often Should Shelf-Life Testing Be Performed?
How close do proficiency testing results need to be for water activity and moisture percentage?
In-House Gluten Testing – Do COA Results Require Validation?
APT Testing Requirements: Frequency and When It’s Applicable