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.
Your Compressed Air Testing Checklist – Need-to-knows for regular monitoring
Your Compressed Air Testing Checklist – Need-to-knows for regular monitoring
Your Compressed Air Testing Checklist – Need-to-knows for regular monitoring
Is Air Testing required if the compressed air we use is only for the machines?
Proficiency Testing Requirement for SQF Certification
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Hi jpollock,
Foy anyone who may have some input, I guess these previous threads contain background information on the process -
Your Compressed Air Testing Checklist – Need-to-knows for regular monitoring
Your Compressed Air Testing Checklist – Need-to-knows for regular monitoring
Your Compressed Air Testing Checklist – Need-to-knows for regular monitoring
Is Air Testing required if the compressed air we use is only for the machines?
Proficiency Testing Requirement for SQF Certification
Research Survey: Annual Cost of Allergen Testing
Ethylene oxide Testing and Challenge encountered in relation to Deuterated Standards
Lactic Acid Bacteria testing and shelf life
Micro Testing Limits for Hemp Seeds and Oils
Clarifying FSSC 22000 V6 Clause 2.5.5 on Positive Testing Trends