Hai , sorry for slow respon, thanks for reply Mr Ryan.
So...we need to validate machine & proses and before mas production, so we will do sterility test first.
i want set up product sampling for Food Safety include Quality,
Please to hel us, because this is the first time for me
Thank You
Faradilla
You will need to set up a test run, along with a sampling and testing plan. I recommend you work with operations to determine what product would be most difficult /challenging to run in terms of quality. You will want to batch and run the product in sufficient volume to provide a good representation of the true product into the container / packaging.
In my last facility we used UHT for ESL product (refrigerated), not shelf-stable. We batched and processed product for about a 3 hour process run. After process we ran on the filler. On our filler we did not run all of the product, but rather we ran 10 units per line every hour. These 10 units were tested with our ATP test (We used Charm EPIC instrument), normal micro plating (TPC, Coli, Y&M), and sensory conducted. Keep in mind the Charm EPIC instrument test required use to pre-incubate the samples at about 100 degrees for 36 hours before we did all the testing. We achieve 95% acceptable, but keep in mind this was not shelf-stable product. I would think for shelf-stable product you would achieve 99% to 100%.
After you do this you will want to determine as a team what shelf-life you want to consider for the products. I know, typically, it is 1 year, but consider limiting the shelf-life on the initial production until it is proven out through your shelf-life testing.
