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

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Microbiological Hazards and Their Control,The purpose of this book is to introduce the reader to a structured approach for managing food safety, including sampling and microbiological testing. In addition, the text outlines how to meet specific food safety goals for a food or process using Good Hygienic Practices (GHP) and the Hazard Analysis Critical Control Point (HACCP) systems.

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Meeting the FSO through Control Measures,Effective food safety management systems are designed to meet:.These objectives are achieved through the application of control measures intended to prevent, eliminate, or reduce microbiological hazards such as those discussed in this chapter.

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Establishment of Microbiological Criteria for Lot Acceptance,As described in the previous chapter, microbiological criteria represent one form of acceptance criteria. This chapter will focus on the use of microbiological criteria as a basis for determining acceptability of individual lots or consignments of food. Other uses of microbiological testing will not be addressed in this chapter.

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Tightened, Reduced, and Investigational Sampling,Tightened sampling involves the use of more frequent sampling and/or more stringent sampling plans than normal. Reduced sampling involves less frequent sampling than normal. Investigational sampling consists of sampling to determine the cause of a problem.

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