I am in the process of reviewing our entire Food Safety and Quality department in an effort to streamline the job requirements. Currently, we keep a sample from each production run (fresh bagels) until 4 days past the stated shelf life. As we have many varieties and customers, this can be as much as 20 samples daily. Each sample is logged into a spread sheet and checked daily for mold, staleness. These checks are entered for EACH product. We rarely have had any issues with any products, and I feel this is a huge waste of time. We are BRC certified, and the only requirement concerning shelf life is about establishing what they are at start up and for new products.
My question is (finally): Is there any reason to continue this? It is a practice that I inherited and had assumed it was required by someone??? I am thinking about a new policy that states product is checked at the end of shelf life prior to disposal, with root cause and corrective action for any issues.
Any guidance on this will be appreciated!