Good afternoon everyone,
I’m after a bit of help designing a environmental swab plan for a low risk chocolate crispy pop. This is basically a chocolate coated crisp product and ingredients are: Chocolate flakes, pea protein, Carrageenan blend, Tapioca syrup, Marshmallow, cocoa power, cocoa butter, honey, rice crispies.
My customer has already conducted product shelf-life and validation and established that the product is ambient stable. Aw for both is very low at 0.53 and 0.58, the sugar content of these products range between 47g per 100g and 52g.
This product is made on a semi-automated production line, and so because the product is not heat treated, my concerns are around environmental contamination. We have a robust cleaning schedule in place.
I guess the help I could do with is understanding how often I should be hygiene swabbing of processing kit? E.g. daily, weekly, monthly?
Normally, the rest of our products are baked and so this micro risk is limited.