Hi! I work at a business that packages tea and herbs and spices. We are in the process of obtaining an SQF certification and are trying to set up an environmental monitoring program and I have some questions that I'm hoping someone can help me with. Our facility is kept as dry as possible to minimize hazards for microbial growth and I'm wondering how we determine how much swabbing and testing to do. Currently our draft SOP indicates weekly ATP swabbing of 5 zone 1 areas and monthly testing for listeria and salmonella. I have been doing daily ATP swabs to determine the baseline levels here and I'm not sure how to set my control limits. We are getting fairly high results on our tea machine but with being a dry facility the cleaning consists of cleaning the machine with compressed air so I think the higher ATP levels are our "norm". Can we justify these higher levels? Also does anyone have experience in a facility like this and can help me with figuring out our minimal requirements for environmental monitoring? Does the frequency of testing outlined above sound appropriate for our facility or should it be more or less. Any help would be greatly appreciated! Thank you