Sampling and monitoring
12 important questions on Sampling and monitoring
The picture gives you a case. What will be the change you except the batch if you take 1, 2, 5 or 30 samples?
1-p(def) = de kans dat je een negatieve uitslag krijg als je test.
Conclusie: soms test je en krijg je een negatieve uitslag terwijl hij positief had moeten zijn.
What should you do in order to have a safe product?
First have a record of safety
Have good MFP, good quality of raw materials and implement zoning.
Monitor if you have contamination of your end product or in the environment.
If you dont find anything it is not a garanty that there is nothing in your product.
Why do people monitor the environment?
- Higher grades + faster learning
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What kind of environmental samples could you take?
- Scrapings
- Sweepings
- Product dust + vacuum cleaner bags
- Swabs, etc..
- First product of batch
- Air
- Drains
What are the places where you control for pathogens and general hygiene and what is the distribution between these places?
B. Near production, but physical/mechanical assistance needed to reach product
C. Remote areas
control for pathogens: A:60%, B:30%, C:10%
General hygiene: A:60% B: 40%
This is done as a prevention tool in order to make sure your product does not get infected. It is a control method, not a inspection.
What kind of products have a large and what kind of products have a small standard deviation?
- raw meat, fish, vegetables, eggs
- dry products
Well mixed products: smaller standard deviation ( σ )
- liquids
- hamburger meat
- pooled eggs
What about the standard deviation is really important?
What is a microbiological criterion?
What are the microbiological criteria for accepten a batch or not?
- Purpose
- Food, Process, food safety control system
- Specified point in the chain
- Microorganisms and reasons for selection
- Microbiological limits (m, M) or other limits
- A sampling plan (number units n, size analytical units and acceptance number c)
- Statistical performance of the plan
- Analytical methods and their performance
On what are the acceptance levels of the attributes plan based?
- The inherent severity of infection by the pathogen or ingestion of a microbial toxin,
- The conditions of handling and use of the foods, and
- The susceptibility to foodborne illness of the population intended to consume the food.
What is the consumers risk point?
What are the two types of sampling planes?
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