Hi makeeno,

Welcome to the IFSQN forums
I would tread very carefully when reducing testing on a RTE product that is perishable. I am assuming that the finished product requires refrigeration or freezing? Please confirm that is correct and the shelf life of the product.
From the information you have posted so far, it seems that your product is likely to be considered High-Risk according to the SQF Food Safety Code - High Risk Food:
Food or food product with known attributes for microbiological growth, physical or chemical contamination, or which may allow for the survival of pathogenic microbial flora or other contaminants which, if not controlled, may contribute to illness of the consumer. It may also apply to a food that is deemed high risk by a customer, declared high risk by the relevant food regulation or has caused a major foodborne illness outbreak.
Typical daily tests for RTE perishable products include TVC, Entero and Y&M. Any out of specification results should be investigated. I would retest first before conducting pathogen testing but also have a program of pathogen testing of finished product, which would typically be monthly.
ATP testing via swabs/rinses is useful and I would also conduct these tests daily to verify cleaning for RTE perishable product lines.
Once you have an established system that you are confident is consistently producing a satisfactory product then you could consider what reduction in product testing could be achieved with minimal risk.
Kind regards,
Tony
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