I am working on developing an environmental monitoring program, we are a small business that produces a low-risk ready to eat item. Our main concern is Listeria. We have never done monitoring in the past, so I would appreciate any help I can get with the following:
1) a sample template on what a policy should look like
2) frequency of testing, what would be recommended, every week, once a month?
3) do you do testing in house or send it to a lab?
4) any suggestions on environmental monitoring testing kits?