General sampling principles
5 important questions on General sampling principles
What is functions of verifying in sampling process?
- To ensure that production processes run in a desired manner
- Verifying control in food safety management
- Corrective action is taken for unacceptable results
What crucial factors must be considered during sampling in food production?
- Location of sampling
- How should the sample be taken
- Optimum sample size
- Frequency of sampling
What is the location of sampling and function?
- HACCP schemes are an ideal layout for setting locations of sampling
- Sampling location provides information about the performance of production
- Location decision depend on:
- Variability of quality at that point
- Cost of sampling at that point (e.g. Time delay, defect of product)
- Point where a critical fault can develop
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What information does a sampling location provide during in food production?
- If there is safety/hazard/risk
- If product quality and safety are between in limits of critical parameters.
- Where in the productions process there is safety or quality issue
- Verification of quality and safety
What is optimum sample size and how do make it accurate?
- Sample size should be a representative value of population
- too small> might not be accurately determining risk
- Too large> could be unnecessarily wasting time and money
- Accurate sample size depends on:
- Level of sensitivity of measuring instrument
- Extent of homogeneity of food material
- Statically consideration
- How representative the sample of the population
The question on the page originate from the summary of the following study material:
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