Hi esosabrc,
If you are packing raw shell eggs, spices and toppings for baked goods, are the spices and toppings intended to be further processed?
If it is quite likely that the spices and toppings will be consumed without cooking/baking etc. then do you have appropriate segregated areas & systems in place?
Your testing should include:
Pathogens - e.g Salmonella in dry environments, Listeria monocytogenes in wet environments
Spoilage organisms - e.g Yeasts and/or Molds
Indicator organisms - e.g. Enterobacteriaceae, Coliforms
I would also include TVC as an idea of loading.
Kind regards,
Tony
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