I want to verify the cleaning frequencies of food contact surfaces in our sanitation schedule. Current frequencies were determined years ago with no real reason to justify them, and they range from daily to 2x/year (depending on area). I was looking at doing some EB testing or TVC testing of food contact surfaces throughout the current schedule - but am not sure if this is the right approach or not.
Information on facility / process: bakery making RTE bread and rolls. Product has a higher water activity. Testing would be focused on post bake area's of the plant. Environmental monitoring is conducted on Zone 2-4 areas, testing for Salmonella and Listeria.
Any thoughts would be greatly appreciated. This is something that I have no previous experience with and kinda stumped on how to approach it.
Thanks in advance!