I work in a facility that doesn't quite make fruit juice, but we use a fruit juice HACCP Plan. I was told verbally when I started that we had a max limit of 20 cfu/100 ml, but as I am looking through paperwork, I found that we have an official limit of 5 cfu/ml set by someone I am no longer able to contact. Was this number made up or is there a documented set limit set by a regulatory agency that influenced this number?