Say there is a BRC accredited "Broker of ambient dried pasta and frozen bread & pizzas, filled & unfilled pasta, vegetables, ready meals, ready meal components and desserts with 3rd party services of import, storage, distribution, further processing and product testing"
What sort of micro hazards do you think they test for? TVC, Bacillus cereus, Salmonella, E.coli, Listeria monocytogenes and Staph aureus? and why?
Edit: Also, would mould be a concern on the pasta and bread?
Edited by nlets, 27 March 2023 - 08:26 PM.