How do you determine parameters and what type of testing needs to be completed by a lab for your finished product?

Hi all,

Currently trying to see if I can make changes to an already existing testing schedule for pathogens. RTE frozen product that needs to be fried again at 375 F for 5 mins before consumption.

TPC testing for a final product is this necessary? what does it actually mean if you have a high result. 

What other pathogens should I be testing for regularly. 

information: product has milk and cheese in it which have COA before being shipped to me at low counts. 

I got back a sample that was at a TPC of 11k 

thanks for your input.

Hi,

Total plate count will not give you an idea of whether the product is safe or not 

I would test for pathogens such as E.coli and listeria.

I would continue with TPC, in order to get a base line.

An outlayer could mean indirect contamination (not necessarily from pathogens) on the production day - especially if you have COA on all raw material.

TPC is not really an expensive analysis anyway.

Just to clarrify; i would spread the sampling from start of the line to the end of the line. could be like this:

Day A: sample from the start of the line

Day B: sample from the middle of the line

Day C: sample from the end of the line.

reapeat..