Environmental Monitoring Program for a chocolate manufacturer

Greetings, 

We manufacture and export chocolate to U.S, and now we are in progress of getting FSSC 22000 certificate.

My question is that, how to establish a spec or limit for environmental monitoring program (Hand swab, air monitoring as well as machine swab). We are small company and don't have much resources to support for this program, however, as per an article from AIB saying that, each plant have their unique spec as sanitation program are not same. So may I know if any regulatory bodies have the spec for this parameters?

Thanks 

Many, many years ago I think one chocolate manufacturer I worked in did (infrequent) entero swabs and salmonella swabs also taking crud samples from the line for the same.  It is important to do something, especially on Salmonellae because Salmonellae in chocolate could be fatal for your consumers.