Testing Plan For Artisan Bakery to satisfy FSMA rule 117.80 (5)?

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.

Hi jpollock,

Foy anyone who may have some input, I guess these previous threads contain background information on the process -

http://www.ifsqn.com...for-haccpharpc/

http://www.ifsqn.com...n-for-bakeries/