Environmental Testing Limits For Dry Pulse Processing Facility

Hello!

We are a dry pulse processor. We only process chickpeas, lentils, and peas. Because we split our green peas we automatically fall into the "processor" category instead of "packinghouse." 

Anyway-we therefore have to perform environmental testing in all 4 zones. Can someone please give me some insight on what limits would be for testing E.Coli & Salmonella  in a DRY NON-RTE facility?

Thank you so much in advanced!

I oversaw a dry pulse processor for a while.  We just cleaned and sorted.  

Can you explain why  you say you  have to perform environmental monitoring on zone 4?  that seems odd.  Is that just the Primus clasue?

You would not want be a source of pathogen contamination you would want to take action on finding in zone 4.  in your case the your "customer" is expected to controll pathogens.   You have no kill step and your products are raw agrigultural commodities.  

Where are you located?  country...