Hi, i am junior QA in food industry,hopefully everyone in this group stay safe.
I would like to ask about yeast and mould count for raw material. Previously we refer to our Food Safety Regulation where we stated the specification is <5.0 x 10^2 cfu/g (value suggested by food safety consultant). But the HACCP auditor said that the value was to high.
So we lower the value to <1.02 x 10^2 cfu/g based on British Pharmacopoeia 2013. So is that the value is acceptable?
While for Bacillus cereus, we state the specification <1.03 x 10^2cfu/g, is it acceptable ?
Can you help me with reference for microbiological parameter and specification.