Hi, I am an SQF Manager at a bakery that produce pound cakes, scones and other pastries. I need recommendations on how I can create a Environmental Monitoring program but that isn't so costly to our establishment and also won't take the staff an an entire day to complete. Will anybody be so kind as to show me an example of their or an EMP program that is manageable? I feel lost in starting and knowing how many swabs per equipment to even start with. Thanks so much in advance
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