we manufacture dry baked food like cookies, biscotti, cakes etc and comes under under category 2B RTE low risk food.
We do environmental monitoring for Listeria twice a year (5 samples) for FCS and once for non food contact and never got positive results.
Recently our program was modified by consultants and now we have finished product testing for Listeria 3 times annually in addition to the above.
Is it necessary to test Listeria in finished product and if yes, in the above frequency?
Thanks in advance for all valuable input.