We are a BRC Certified food manufacturer with the luxury of a small plant.
Our process is mix, cook, fill and cool. We're hot-filling containers with temps that guarantee 5 log pathogen reduction in an environment where the floor and equipment are frequently wet. Product water activity is 0.9 to 0.98.
We currently test Zone 1 regularly with ATP and do some incidental listeria testing on drains and floors with corrective action as needed.
For BRC version 8, however, we need a more formal environmental testing program; a major customer has also specified the need for a structured pathogen testing program.
I'm a frequent follower on the forum and would appreciate some suggestions from more experienced members than myself. Thanks in advance for your suggestions!