I am considering reviewing micro testing requirements for our raw frozen pepperoni pizza. Currently testing for E. coli, Coliforms, and S. aureus.
Our customer is requesting to test Yeast and Mold as well.
Our team is confused what micro tests should be carried out and its acceptance criteria/ limits with reasoning.
IMEX the customer mostly knows what he wants, and why.
I assume by raw you mean ready to cook, not ready to warm.
Since this is raw, there are less likely to be any official standards However IMO it is somewhat weird that the only pathogen you are currently testing for is S.aureus.
You might like to have a browse through these micro-collections -
And these links (there may be overlap) -