Hello Friends, I am a bit confused on this, could you please provide clarity?
18.104.22.168 Ambient air in high-risk areas shall be tested at least annually to confirm that it does not pose a risk to food safety.
We are a bread manufacturing bakery so, "High Risk" areas to me would be post bake areas where the product is pending to be wrapped/packaged. Is this correct? Also, what should we test for? Particles & Oil, Yeast & Mold. Thank you in advance