Shelf Life Testing Risk Assessment

We produce ready to eat products such as sandwich fillers containing mayonnaise and chicken. Product is currently tested for SOL and EOL on a monthly basis but there is no risk assessment in place to determine which product is tested or at what frequency. 

Should all products be tested every week or month? How would I go about determining this risk assessment. In a previous role I had all products were tested at least monthly. 

Do we need to test SOL ?

Thanks In advance

Hi, 

Any retailers ? like Asda, Tesco etc? 

;)

No just wholesale to independent cafes & shops etc and currently only Salsa approved

In addition to the quality grading and micro testing of the current day's production, we pull samples from shelf life at 1/3, 2/3 and the end to put through the same grading and testing.

For the distribution, you can start with random selection, and after reviewing those results you can pull extra samples or shift the distribution to items that are more problematic.