Salmonella testing for Candies and Marshmallow as per CFIA and FDA hazard identification

Hello Everyone, 

Need some guidance on the potential Salmonella hazard associated with Candy products, identified under CFIA hazard identification  and FDA. 

Could someone share more insight into Salmonella testing for Candy products? As per Risk assessment if the Salmonella has been considered low-risk, how often should finished products be tested?

Thank you for your valuable input.

???  low risk Salmonella or do you mean low risk FOR salmonella

Frequency depends on: 

speed of production (how many units do you produce in a week/month/quarter)

sanitation schedule  and is it wet or dry clean? 

Are there any high risk ingredients added to certain recipes and not others

etc etc etc