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[PPPP]

We are a small dumpling production company. We steam and freeze the dumpling before packaging for distribution and it will also have two sauce packets. We were trying to send the product for microbiological testing, however, the laboratory said that they do not do tests for frozen products. If the product is frozen, is it necessary to have microbiological tests? And as for sauces, do we need to do a microbiological testing? For the sauce we make it, cool it, pack it and freeze it. How do we show that our product complies with SQF protocols?

[kingstudruler1]

For pathogens?   Testing or product is a good source of validation information.  There is usually no regulatory or sqfi  requirement that you test product.   You may have customers that require it or COA s that need to be generated. 

 

The theory behind programs such as HACCP and preventive controls is that you are controlling the process in order to reduce or eliminate pathogens.  Decades ago we realized that statistically  testing was a very poor way to control the safety of products.  In general, hazards are not distributed evenly through out a "lot", pathogens are relatively hard to find, and the number of samples analyzed is not adequate to use testing as a "control".  

 

I would find a lab that is willing to test frozen samples.   Like I said earlier testing provides good information.  However, your focus should be on controlling the processes and programs to ensure product safety and quality.