Hi all, I just need some help in refining my Environmental monitoring program as I am not sure which pathogens and what frequency should we be testing.
We are a bakery that produce cookies and cupcakes etc. Are we considering high risks because we are RTE products/Shelf stable?
We currently do weekly ATP swabs, and we swab for TPC, Listeria spp. salmonella, generic E coli, yeast and mold quarterly, I was wondering if it is necessary to do it quarterly or can we reduce the frequency?
Is swabbing for just TPC, generic E coli, yeast and mold sufficient to meet the requirements for CIFA and FDA(FSMA)?