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.
Organic Testing Requirement for GFSI Audits
Heavy Metal Testing Requirements for Packaging
Allergen Testing of Incoming Spices and Herbs
Compressed Air Testing – Microbial and Contaminant Limits
Testing methods for Ice
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Hi jpollock,
Foy anyone who may have some input, I guess these previous threads contain background information on the process -
Organic Testing Requirement for GFSI Audits
Heavy Metal Testing Requirements for Packaging
Allergen Testing of Incoming Spices and Herbs
Compressed Air Testing – Microbial and Contaminant Limits
Testing methods for Ice
Cold Brew Filter Packs – Micro Testing Recommendations?
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
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