As someone else mentioned, you should be testing the raw materials, food contact packaging materials, and equipment on a regular basis to gather data. With fresh produce, you can't get a COA obviously.
I would recommend that you do a shelf life study to see how the bacterial load increases over those five days and any pH and organoleptic changes (if you haven't already) for a validation. Refrigerated temps and ambient since the product can be temperature abused by transport, storage and consumers.
Generally, for pasteurized products as a guidance (you should go with the strictest limitis since your product is not as safe):
Aerobic (TVC): <10,000/mL (I have seen up to 100,000)
Lactic (LAB): <100/mL
E.Coli O157:H7: Negative
It's best to do pathogen testing at least annually for validation.
I'm not sure of UK regulations concerning raw juice but here in the US, the FDA requires you to have scientific data showing that your product is safe for consumption. I worked with HPP beverages (High Pressure Processing), pasteurized juice and in a food micro lab. The HPP products were monitored closely by the FDA because it's a relatively new process and I know several companies that had notices to stop production until they had all that data. With raw juice, they'd be all over you here.
So basically, it sounds like you need to beef up your program big time. By the time you find out your juice may be contaminated, it's too late with that short a shelf life.
How fast is your turn around time from receipt of the fruit to processing? There are Rapid Y&M petrifilms which will give results in 2 days, rapid TVC petrifilm in 1 day, LAB petrifilm in 2 days, Coliform petriflm in 1 day (from 3M) that you can do in house as long as you have an incubator and sterile place to plate them up. You can also swab equipment and people using letheen broth type swabs that you can plate.
I hope this was helpful, but I would recommend finding a UK micro lab for some proper guidance. I believe Eurofins has a branch over there.