What microorganisms should be tested for Shelf Life Analysis?

Hello 

What microorganisms should one be testing as part of Shelf Life analysis? Is it really required to do pathogenic test on a cooked food or testing the spoilers would be enough for Shelf Life analysis?

Thank you. 

What kind of cooked food is this? What is its ingredients, etc.

We are a healthcare food service provider cooking different kinds of meals (breakfast items, soups, sandwiches, meals, bakeshop) both meat and non-meat. 

We have a couple of CCP - cooking and cooling. 

Thank you jdpaul.

You're best bet is to contact the lab you're going to use (assuming its Maxxam, only one I know of that can perform shelf life in the GTA) and speak to them about your needs.

There are probably Ministry of Health and Long term care requirements you must meet on top of Heath Canada and CFIA.

Pathogens should be monitored given your target audience, but shelf life is usually only done for spoilage organisms, but given your vast array of finished goods, you probably won't be able to lump them together.

Maxxam does a great job and provides you with a really easy to read report

How are the meals packaged? Any canned or is it all aseptic packaging?