I wasn't exactly sure which sub-forum to post this, but since my question probably revolves mostly around sanitation, I figured this would be the best place.
We are a USDA plant that produces and packages RTE meat products. Our products are jerky and go through a time and temperature kill step. However, we are looking to branch out by providing non-jerky companies with a packing solution. We have a good automated packaging machine that can package more than just jerky, so we are offering that service to a number of other USDA certified companies.
One company in particular, that is very interested, produce a small stick that is salami style. With this comes the risk of mold spores getting into our plant. There is no visible mold on these products, but there is definitely the possibility of the mold getting into our machinery in tough to clean places.
While this is not a food safety concern for us, it is a food quality concern for our own cooked product. We want to take this new opportunity to package for this other company, but we are unsure if we can totally prevent mold from contaminating our cooked product.
We have a very extensive sanitation program and we perform a significant amount of ATP tests.
Does anyone have any experience in this area that can shed some light on what to expect if we take on this project?
Thank you very much!