Hello,
Usually when a new product is going to be launched we send a finished product to the lab. We have always received results back with acceptable limits. We are a facility that processes breads and pastries. We did make a new item that has a bit more ingredients to it. A bread with cheese, sundried tomatoes, and artichokes. The SPC Count came in pretty high at 870,000 cfu/g. The coliform count , pH and aW were all acceptable. RTE foods with a high SPC count like the one I just received, should it be considered a hazardous foods? This item will not be refrigerated and consumed as is. I have looked Microbiological guidelines and bread limits but cannot find anything that would suggest if its safe for the public or not. Any information would be helpful. The lab that sent the info sent me some resources to read but still cannot find a definite answer.
Thanks!