Testing Plan For Artisan Bakery to satisfy FSMA rule 117.80 (5)?
Started by jpollock, Aug 11 2016 09:02 PM
Does anyone have a testing regime for a small, artisan (no tunnel ovens, no extruders, virtually no closed machinery) bakery that will satisfy FSMA rule 117.80 (5)?
I'm thinking pathogen testing on the post bake food contact surfaces and non-wheat allergen testing of equipment for soy, milk, egg and nuts that we use in some but not all breads, but am struggling with number of tests and frequency?
Thanks.
Micro Testing requirements
Heavy metals testing in confectionery?
Microbiological Testing Training
Annual Water Testing
What is an Acceptable LOQ for Peanut Allergen Testing in Canada?
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Hi jpollock,
Foy anyone who may have some input, I guess these previous threads contain background information on the process -
Micro Testing requirements
Heavy metals testing in confectionery?
Microbiological Testing Training
Annual Water Testing
What is an Acceptable LOQ for Peanut Allergen Testing in Canada?
BRCGS Requirement: Testing Metal Detectable Items on All Metal Detectors?
Testing Weight Requirements for Composite Samples: Should We Consult the Customer?
Analytical Testing for Frozen Samosas and Rolls
Quat Sanitizer Testing
Compressed Air Testing for Non-Food Contact