Summary: Lectures Term 4

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• 1 Lectures term 4

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• Why do we collect samples of food?

  To control the microbiological hazard in food.

• What is a sampling plan?

  It gives criteria stating when a batch of product is safe enough to be accepted based on the way of examination, the use of a method and a required amount of sampling units.

• What are microbiological criteria?

  The decision criteria that are used to decide whether there are too many MO in a product.

• Are all the microbiological criteria mandatory?

  No, there is also advisory criterion.

• What are the mandatory criterion?

  1. Microbiological standard
  Gives the limits for pathogens of public health significance and non-pahogens
  2. ICMFS
  Standard is part of the law and regulation and is enforceable by regulatory agencies

• What are advisory criterion?

  1. Microbiological end product specification
  Used to increase the insurance of product hygiene
  2. Microbiological guideline
  During or afer processing to monitor hygiene

• Out of which 5 components does the codex exist?

  1. Organisms of concerns and/ or toxins
  2. The analytical methods for detection and quantitation
  3. A sampling plan
  4. Microbiological limits
  5. The number of sampling units

• When is a sample valid? When it is...

  1. Representative
  2. Asseptically collected
  3. Sterile equipment
  4. Stored properly

• What is the consumer risk? And what the producer risk?

  CR: Lot does not conform the requirements and is accepted (10%)
  PR: Lot does conform the requirements but is rejected (5%)

• What are the steps of choosing a sampling plan?

  1. Select the measurement
  2. Define the sampling unit
  3. Determine PR of CR to ensure the lot quality
  4. Obtain an estimate process
  5. Select a plan that meet the risk and lot quality
  6. Calculate operating characteristic curve
  7. Apply the plan on the lot
  8. Maintain record and change the plan if necessary