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_The a-Z of Food Safety

_The a-Z of Food Safety

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Published by nik

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Published by: nik on Feb 08, 2010
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07/02/2015

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The physical, chemical and microbiological testing of finished products as a

means of validating quality and determining their safety for consumption is a

common feature of food manufacturing and catering processes. It has been

successfully applied to drinking water, milk, milk products and egg products.

However, such an approach has serious limitations and should complement,

but not replace, an approach based on HACCP.

The limitations of end product testing to control, in particular, microbiological

hazards, include:

a) the problem of sampling and examining a sufficient number of sample

units to obtain meaningful information on the microbiological status

of a batch of food;

b) the difficulty in defining a batch;

c) constraints on time and cost to obtain results; and

d) reliable and comparable laboratory methods.

Fundamentally, the microbiological safety of food can never be achieved solely

by end product testing. Whilst this process will detect that some form of failure

has occurred, it can only contribute indirectly to the identification and cause

of the failure. Furthermore, no sampling programme can totally ensure the

Z Y X W V U T S R Q P O N M L K J I H G F E

113

absence of pathogenic bacteria in a food and testing food products at the point

of production, port of entry or when in the retail distribution chain is of limited

value.

Detection methods

Food safety requirements

Hazard Analysis: Critical Control Point (HACCP)

Microbiological criteria

Sampling and analysis

Testing methods

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