The Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food - Appendix 1 Tables (fda.gov) tells you what the organisms of concern are for your food product. Roasted Coffee Beans is on page 20, and there are no micro risks listed. You do mention tea, which does have Salmonella listed as a organism of concern, I would question your consultant on that. Eb is a good indicator of employee hygiene and footwear cleanliness. Do your employees have plant-only footwear, or do they wear their own shoes?
I would not worry about having to reswab if you find a positive, it's a lot better that testing your product and getting a positive! Environmental swabbing is always done on areas underneath your food product contact zone, such as drains, floors, under production tables, employees shoes, standing water, etc. Not food contact zones.
Finding the source is important to keep it out of your product and just makes your food safety plan stronger. Auditors expect you to find problems, and to correct them.
Put together a plan for investigating any environmental positives, recleaning, and swabbing to find the source. Document everything. Review your sanitation procedures in the area that is positive, reclean, and reswab the same are plus some areas surrounding it to pinpoint the source. Document changes to your sanitation SOPs that you update to prevent further contamination.
Edited by OrRedFood, 29 April 2022 - 05:11 PM.