well this almonds come from the huller basically straight from the fields, so we know that they can be contaminated, we sort this almonds and we sell them blanched or pasteurized, but if an auditor comes do you think that they would ask me if we take any action on those almonds before they are sold to the customer?
I assumed yr OP meant that the detection was on yr raw material, ie unpasteurized ??
I assume you have a micro. specification for yr raw input material ?.
This would normally dictate yr testing procedure as shown to an auditor.
I sincerely hope the raw specification makes no claim like "Free of Listeria" ?
Detection on the pasteurized finished product would be a different matter. ??
A haccp plan for the pasteurization process would logically not regard Listeria monocytogenes in the raw material as a significant hazard.
And certainly not L.innocua.
PS - I am curious, why do you sell both blanched and pasteurized ? What is the difference ?