I recently began a new role as the food safety manger for a company that produces frozen produce. My background previously is in RTE meat products. My new company does not have written set standards for microbial tolerances for finished product, specifically total coliform count. Looking at testing records we seem to mostly be under 30 CFU/g, but we have spikes that range up to 280 CFU/g. I am trying to set a pass fail standard for product, but I am not sure what I need to set as an upper limit. I would like to set my target coliform level at 30 CFU/g or less, but I also need to set an upper limit for failure. Does anybody have experience in this with produce? If so how did you set your maximum allowable standard?