1. High risk raw material such as bagged fresh vegetable that will be consumed without further cooking or cooked turkey slice.
Finished product: salad kits
2. Low risk: frozen vegetables that will be cooked (baked)
Finished product: side dishes
Risk here I mean microbiological risk. I do not include other chemical and physical risks
3. Testing here is microbiological testing for food safety based on FDA guidance on microbiological risk assessment for raw materials
4. This SOP is not fully required by third party audit. We do it for ourselves as a part of Supplier Chain Program
Thanks clarifications. I note that no Seafood. Curious.
Based on previous threads, afaik, FDA do not offer any authoritative compilations of specific Micro limits other than well-known zero-tolerance ones like pathogens such as salmonella.
For yr (1) I think you will find all relevant micro. parameters in the link I gave in Post 2 ? Have you checked yet ?
Regarding yr item (2) some authorities, eg ICMSF, consider it is meaningless to associate detailed micro standards with these raw products if direct from the field. For obvious reasons. I guess if the items are "prepared" you might conservatively utilize a RTE Standard.
If you wish to compare FDA parameters with other (USA included) compilations, can see the pair of links within this post -
Regarding testing procedures, IMEX BAM is the usual, USA, Gold Standard unless a USDA controlled item for which USDA issue their "own" BAM.