We are a granola cookie manufacturer. We are still a small manufacturer. Our main ingredients are: oats, corn flour, sugar, honey, molasses, canola oil
We currently run one long shift and conduct cleaning that day on equipment that comes into contact with raw dough such as the depositor and mixer etc.
We are looking to have 3 shifts a day and clean at the end of the week.
What do you recommend to validate that production can run for 6 days and clean on the 7th without concerns? ATP Testing?
We currently do no conduct ATP swabs- we conduct allergen swabs. I would be interested to know what your opinion is on doing ATP swabs daily as well. Is this needed?