Shelf life testing of baked goods

We need to implement some shelf life testing for our baked goods (cakes, tarts, biscuits etc)

Would you implement an internal monitoring program to collect samples, retain them at ambient conditions and monitor over their shelf life for any mould growth with a sample being sent to the lab annually?

Thinking we do a sample from each category 3 times a year eg scones, sponge and tarts.

Appreciate anyones thoughts 

Thanks

Generally the lab you send samples to keeps track of testing from retain at intervals. It wouldn't hurt if you want to monitor too for sensory evaluations. 

@Laura: do you set up SPC limit(s) for these products for shelf-life testing (for example not exceed 500,000 cfu/g)?

Sensory test may fail before micro count fails or vice versa. Just my thought.   

I would spend the $ on a certified lab performing the shelf life study for micro and leave sensory only in house