Inputs critical for confirmation of product safety

Hi!

We have just finished our FSSC22000 stage 2 audit and I'm unsure how to address the following NCR: pasteurization of milk and cream are CCP's. Although each batch of milk and cream are tested for phosphatase enzyme activity and the presence of Enterobactereaceae and
E.coli by our intern lab (Not ISO17025 certified) , these analysis are not confirmed by another lab, because of the distance to get samples to them within 24 hours from sampling. All final products (cheese and butters) are tested and ad random verified by an accredited lab. Any suggestions what else we can do as confirmation that milk and cream comply to food safety  standards ? 

Thanks in advance!

What records do you have of your heat treatment? Is it run using an electronic scada system or is it manual? Do you have a computer printout that shows that the milk is meeting the heat treatment requirements or do you take manual readings?