Titlebook: Microbiological Testing in Food Safety Management; International Commission on Microbiological Specif Book 2002 Springer Science+Business

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Sampling Plans,tle or no information is available to the receiving agency about the method by which the food was processed or the record of previous performance by the same processor. Under these circumstances, attributes plans are appropriate. Variables sampling plans (see section 7.3), which depend upon the natu

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Selection of Cases and Attributes Plans,lysis Critical Control Point (HACCP), and not to rely on microbiological testing, there are occasions when testing might be considered. If it is concluded that testing is appropriate, this chapter provides guidance on the choice of sampling plan and discusses their limitations. The recommended sampl

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Experience in the Use of Two-Class Attributes Plans for Lot Acceptance,ds (ICMSF, 1986). Very little of the text has been changed because the principles still hold true. Although the text is largely concerned with . in a variety of foods, the concepts also apply to other pathogens where presence/absence tests are applied and . = 0. The chapter from Book 2 is historical

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Sampling, Sample Handling, and Sample Analysis,r ingredients for lot acceptance determination. Others may be for investigational purposes to assess control of the environment, investigate the source of a problem, or validate a process. Some may have legal implications relative to a lawsuit or for regulatory compliance. This chapter briefly discu

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, in Cooked Sausage (Frankfurters),ishable ready-to-eat (RTE) foods. The use of performance criteria, process criteria, and validation in relation to the Hazard Analysis Critical Control Point (HACCP) plan is described. In addition, the importance of Good Hygienic Practices (GHP) and an example of a sampling program to assess control

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