We are an importer and distributor of Raw Frozen Seafood and Sushi Ingredients.
As part of specifications, our suppliers are conducting various micro testing i.e. Salmonella, listeria mono.
Where do I find an overview of micro testing requirements, limits, the reasons why they are testing i.e. e. Coli validates their hygiene program. We want to meet FDA regulatory requirements, understanding why certain tests are being conducted and be able to justify testing or not testing.
Our vendors have a historical track record of providing safe product in their home market. Additionally, my company conduct site audits. Many of the vendors also do not know why they are conducting the tests "they have always done it, is the response.
Any direction on research sources.