https://en.wikipedia.

org/wiki/Food_sampling

https://old.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/GENERAL_GUIDELINES_ON_SAMPLING.pdf

https://people.umass.edu/~mcclemen/581Sampling.html

http://www.fao.org/3/y4705e/y4705e10.htm

http://foodscienceuniverse.com/files/sampling.pdf

https://businessjargons.com/principles-of-sampling.html

http://www.fao.org/fileadmin/templates/food_composition/documents/upload/Sample_collection_han
dling_and_peparation_george.pdf

https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-
guidelines#princ

https://www.ag.ndsu.edu/foodlaw/overview/introhaccp

https://www.gov.mb.ca/agriculture/food-safety/at-the-food-processor/food-safety-
program/pubs/fs_15.pdf

Definition of Terms

Food – refers to the broad range of edible materials that comprise the essential body nutrients
required for life and growth, such as proteins, carbohydrates, fats, vitamins, or minerals.

Lot= A definite quantity of some commodity manufactured or produced under conditions, which are
presumed uniform for the purpose of this document.

Consignment - is a quantity of some commodity delivered at one time. It may consist in either a portion
of a lot, either a set of several lots.

Sample (Representative sample) - Set composed of one or several items (or a portion of matter) selected
by different means in a population (or in an important quantity of matter). It is intended to provide
information on a given characteristic of the studied population (or matter), and to form a basis for a
decision concerning the population or the matter or the process, which has produced it.

A representative sample is a sample in which the characteristics of the lot from which it is drawn are
maintained. It is in particular the case of a simple random sample where each of the items or increments
of the lot has been given the same probability of entering the sample.

Sampling - Procedure used to draw or constitute a sample. Empirical or punctual sampling procedures
are sampling procedures, which are not statistical-based procedures that are used to make a decision on
the inspected lot.
Sampling plan - A pre-determined procedure for the selection, withdrawal, preservation, transportation
and preparation of the portions to be removed from a lot as samples

Types of samples

Types of Sampling
19.5.1 Bulk sampling
It involves the selection of a sample from a lot of material that
does not consist of discrete, identifiable or constant units.
Sampling may be performed in static or dynamic situations.
Bulk sampling poses special problems requiring certain
decisions to be made: the number of increments to be taken, the
size of the increments, from where in the pile or stream they
should be drawn, the sampling device to be used, and how to
reduce the increments taken to a reasonable size of ample for
delivery in the laboratory.
19.5.2 Acceptance sampling
It differs from the bulk sampling and involves the application of
predetermined plan to decide whether a lot of goods meet
defined criteria for acceptance. The risks of accepting ―bad‖ or
rejecting "good‖ lots are stated in conjunction with one or more
parameters. Statistical plans can be designed to regulate the
probabilities of rejecting good lots or accepting bad lots.

Sampling Plan
The particular choice of sampling procedure to determine the
minimum number of food units that will provide a high degree
of certainty about the quality of a food lot.
Sampling Plans

 To ensure that the estimated value obtained from the laboratory sample is a good
representation of the true value of the population it is necessary to develop a sampling plan.
 A sampling plan should be a clearly written documents that contains precise details that an
analyst uses to decide the sample size, the locations from which the sample should be selected,
the method used to collect the sample, and the method used to preserve them prior to
analysis.
 It should also stipulate the required documentation of procedures carried out during the
sampling process. The choice of a particular sampling plan depends on the purpose of the
analysis, the property to be measured, the nature of the total population and of the individual
samples, and the type of analytical technique used to characterize the samples.

Developing a Sampling Plan

 After considering the above factors one should be able to select or
develop a sampling plan which is most suitable for a particular
application. Different sampling plans have been designed to take into
account differences in the types of samples and populations
encountered, the information required and the analytical techniques
used. Some of the features that are commonly specified in official
sampling plans are listed below.
 Sample size. The size of the sample selected for analysis largely
depends on the expected variations in properties within a population,
the seriousness of the outcome if a bad sample is not detected, the
cost of analysis, and the type of analytical technique used. Given this
information it is often possible to use statistical techniques to design
a sampling plan that specifies the minimum number of sub-samples
that need to be analyzed to obtain an accurate representation of the
population.� Often the size of the sample is impractically large, and
so a process known as sequential sampling is used.� Here sub-
samples selected from the population are examined sequentially until
the results are sufficiently definite from a statistical viewpoint.� For
example, sub-samples are analyzed until the ratio of good ones to
bad ones falls within some statistically predefined value that enables
one to confidently reject or accept the population.
 Sample location. In homogeneous populations it does not matter
where the sample is taken from because all the sub-samples have the
same properties. In heterogeneous populations the location from
 which the sub-samples are selected is extremely important.
In random sampling the sub-samples are chosen randomly from any
location within the material being tested. Random sampling is often
preferred because it avoids human bias in selecting samples and
because it facilitates the application of statistics.� In systematic
sampling the samples are drawn systematically with location or
time, e.g., every 10th box in a truck may be analyzed, or a sample
may be chosen from a conveyor belt every 1 minute. This type of
sampling is often easy to implement, but it is important to be sure
that there is not a correlation between the sampling rate and the sub-
sample properties.� In judgment sampling the sub-samples are
drawn from the whole population using the judgment and experience
of the analyst. This could be the easiest sub-sample to get to, such as
the boxes of product nearest the door of a truck. Alternatively, the
person who selects the sub-samples may have some experience about
where the worst sub-samples are usually found, e.g., near the doors
of a warehouse where the temperature control is not so good. It is not
usually possible to apply proper statistical analysis to this type of
sampling, since the sub-samples selected are not usually a good
representation of the population.
 Sample collection. Sample selection may either be carried out
manually by a human being or by specialized mechanical sampling
devices. Manual sampling may involve simply picking a sample
from a conveyor belt or a truck, or using special cups or containers to
collect samples from a tank or sack.� The manner in which samples
are selected is usually specified in sampling plans.
  

THE SAMPLING PLAN

"a predetermined procedure for the selection, withdrawal, preservation, transportation, and
preparation of the portions to be removed from a lot as samples". A sampling plan should be a well-
organized document that establishes the required procedures for accomplishing the program's
objectives. It should address the issues of who, what, where, why, and how. The primary aim of
sampling is to obtain a sample, subject to constraints on size, that will satisfy the sampling plan
specifications. A sampling plan should be selected on the basis of the sampling objective, the study
population, the statistical unit, the sample selection criteria, and the analysis procedures. Factors
determing the choice of a sampling plan are enlisted in Table 11.6. The two primary objectives of
sampling are often to estimate the average value of a characteristic and determine if the average value
meets the specifications defined in the sampling plan. The presence of a well designed plan is important
because it provides a consistent model to guide people performing the sampling activity, and it serves as
a reminder of the important elements in this part of the overall sample analysis program.

SAMPLING TECHNIQUES/METHODS

There are several sampling methods/techniques in common use. These are probability sampling, non-
probability sampling, bulk sampling, and acceptance sampling. These are described in brief below:

11.5.1 Probability Sampling Probability sampling is used when a representative sample is desired, and
uses principles of statistical sampling and probability i.e. elimination of human bias. It is a random
selection approach that tends to give each unit an equal chance of being selected.

Simple random sampling requires that the number of units in the population be known and each unit is
assigned a number. A specific quantity of random numbers between one and total number of
population units is selected. Sample size is determined by lot size and potential impact of a consumer or
vendor error. Units corresponding to the random numbers are then analyzed as an estimate of the
population.

Systematic sampling is used when a complete list of sample units is not available, but when samples are
distributed evenly over time or space, such as on a production line. The first sample is selected at
random and then every nth unit after that.

Stratified sampling involves dividing the population into overlapping subgroups so that each subgroup is
as homogenous as possible. Group means, therefore, differ from each other as much as possible.
Random samples are then taken from each subgroup. The procedure provides a representative sample
because no part of the population is excluded and it is less expensive than simple random sampling.

Cluster sampling entails dividing the population into clusters or subgroups so that cluster’s
characteristics are as identical as possible, that is, the means are very similar to each other. Any
heterogeneity occurs within each cluster. Clusters should be small and having a similar number of units
in each cluster. The clusters are sampled randomly and may be either totally inspected or subsampled
for analysis. This sampling method is more efficient and less expensive than simple random sampling, if
populations can be divided into homogenous groups.

Composite sampling is used to obtain samples from bagged products such as flour, seeds, and larger
items in bulk. Two or more samples are combined to obtain one sample for analysis that reduces
differences between samples. For example, FDA composite 12 and at least six subsamples, respectively,
for the sample to be analyzed for compliance with nutrition labeling regulations.

11.5.2 Non-probability Sampling

Non-probability sampling is used when it is not possible to collect a representative sample, or a

representative sample is not desired. For example, in case of adulteration such as rodent contamination,
the objective of the sampling plan may be to highlight the adulteration rather than collect a
representative sample of the population. The sample collector uses judgement rather than statistical
considerations in the selection of the sample. The unusual or unexpected characteristics in a population
could be selected to be identified. This type of sampling is done in many ways, but in each case the
probability of including any specific portion of the population is not equal because the investigator
selects the samples without estimating sampling error.

Judgement sampling is solely at the discretion of the sampler and therefore is highly dependent on the
person taking the sample. This method is used when it is the only practical way of obtaining the sample.
This method may present a better estimate of the population than random sampling if sampling is done
by an experienced individual and limitations of extrapolations from the results are understood.

Convenience sampling is performed when ease of sampling is the key factor. The first pallet in a lot or
the sample that is most accessible is selected. This type of sampling will not be representative of the
population, and therefore is not recommended.

Restricted sampling may be unavoidable when the entire population is not accessible. For example, if
sample is to be taken from a loaded truck, but the sample is not a representative of the entire
population.

Quota sampling is the division of a lot into groups representing various categories, and samples are then
taken from each group. This method is less expensive than random sampling but also is less reliable.

Types of Sampling

A) Bulk sampling Bulk sampling involves the selection of a sample from a lot of material that does not
consist of discrete, identifiable or constant units. Sampling may be performed in static or dynamic
situations. Bulk sampling poses special problems requiring certain decisions to be made: the number of
increments to be taken, the size of the increments, from where in the pile or stream they should be
drawn, the sampling device to be used, and how to reduce the increments taken to a reasonable size of
sample for delivery to the laboratory.

B) Acceptance sampling Acceptance sampling differs from the previous types and involves the
application of a predetermined plan to decide whether a lot of goods meet defined criteria for
acceptance. The risks of accepting “bad” or rejecting “good” lots are stated in conjunction with one or
more parameters, for example, quality indices of the plan. Statistical plans can be designed to regulate
the probabilities of rejecting good lots or accepting bad lots.

There are two broad categories of acceptance sampling: sampling by attributes and sampling by
variables.

Sampling by attributes In sampling by attributes, the unit of product is classified as defective or

nondefective, or the number of defects in a unit of product is counted with respect to a given
requirement. Or, the sampling is performed to decide on the acceptability of a population based on
whether the sample possesses a certain characteristic, for example, Clostridium botulinum
contamination in canned goods. An example of net weight determination may serve to explain the
differences between the two categories. In attribute sampling, each unit that weighs 1 pound or more is
accepted, and each unit that weighs less than 1 pound is rejected. If the number of rejects exceeds a
predetermined number, the lot is rejected. If the number of rejects is less than the predetermined
number, the lot is accepted.

Sampling by variables In variable sampling, sampling is performed to estimate quantitatively the amount
of a substance (e.g., salt) or a characteristic (e.g., color) on a continuous scale. The estimate obtained
from the sample is compared with an 20 Food Analysis acceptable value (i.e., previously determined)
and the deviation measured. This type of sampling usually produces data that have a normal distribution
such as in the per cent fill of a container and total solids of a food sample. In general, variable sampling
requires smaller sample size than attribute sampling and each characteristic should be sampled for
separately when possible.

Requirements of Good Sampling Methods

Samples are useful for their intended purpose when they are taken in a manner consistent with
generally recognized good sampling techniques and good sampling practices. This requires the
following:

 Inspection of the lot before sampling.

 Use of suitable sampling devices for the particular commodity and type of sample desired.

 Use of suitable containers to hold the sample.

 Maintenance of the integrity of the sample and associated records.

 Use of adequate precautions in preserving, packing and delivery of the sample to the lab in a timely
manner.

 Provision of appropriate storage conditions for the sample both prior to and following analysis.

All of these factors, along with others such as cost versus benefits analysis, and a review of program
objectives and regularity requirements, are to be assessed and brought together in a sampling plan that
serves as a guide to management, as well as to operating personnel as a firm plan to achieve quality in
sampling.

Principles of Sampling
Definition: The Sampling is a statistical analysis tool wherein the data are collected from a few
representative items of the universe, called as a sample, on the basis of which the characteristic
of the entire population can be ascertained.
 Principles of Sampling
There are two important principles of sampling on which the sampling theory depends on:

1. Principle of ‘Statastical Regularity’: The principle of statistical regularity is derived from the
theory of probability in mathematics. According to this principle, when a large number of items is
selected at random from the universe, then it is likely to possess the same characteristics as that of the
entire population.

This principle asserts that the sample selection is random, i.e. every item has an equal and likely
chance of being selected. It is believed that sample selected randomly and not deliberately acts as
a true representative of the population. Thus, this principle is characterized by the large sample
size and the random selection of a representative sample.

2. Principle of ‘Inertia of Large Numbers’: The principle of Inertia of large numbers states that the
larger the size of the sample the more accurate the conclusion is likely to be. This principle is based on
the notion, that large numbers are more stable in their characteristics than the small numbers, and the
variation in the aggregate of large numbers is insignificant. It does not mean that there is no variation in
the large numbers, there is, but is less than in the smaller numbers.

Thus, both the principles talk about the sample size i.e. the larger it is, the larger is the accuracy
of the results obtained.
Sample Preparation

Some practical equipment requirements for handling and preparation of laboratory and analytical
samples

General:

# Trays (for carrying foods)

# Chopping boards (polythene, wood)

# Oven thermometer, meat thermometer

# Waring blender

# Pestle and mortar

# Ball mill

# Hammer mill

SAMPLE COLLECTION, HANDLING AND PREPARATION

Sample collection

 The adequacy and condition of the sample or specimen received for examination are of
primary importance
 If samples are improperly collected: the laboratory results will be meaningless
 Sampling protocol should be clearly defined

- Start with description of primary food product

 Identity of the food

- Common/Alternative name

E.g. Maize

- Scientific name (Genus, species, variety)

 E.g. Zea maize

o Plant food (entire plant/ part e.g. roots)

o Animal food (entire animal/part)
o State of maturity (ripe immature)
o Other details
 Need to know:

o Number and size of sample to be collected

o Distribution of samples
o Stratification to be used

 Sample label should be permanently attached to the sample

o Common name of food
o Sample code number
o Date of receipt in Lab.
 During sample collection:

 Collection details
o Date and time of collection
o Name of collector
o Place of origin
o Sampling point/addresses (roadside stall, farm, market)
o Condition of cultivation (feed regime, altitude, irrigation)
o Purchase price
o Graphical record (Photograph, visual record with scale)
o Transport conditions ( mode and conditions of transport)

 Description of sample collected: after sample collection

o Food type (Legume, fruit juice, milk product)
o Local use of foods (Famine. Festivals)
o State of food sample (solid, semisolid, viscous, or liquid)
o Process and preservation methods (canned smoked)
 o Preparation method (cooking)
o Extent of preparation (raw, fully cooked, reheated)
o Extent of preparation (raw, fully cooked, reheated)
o Packing medium (brine, oil)
o Container or wrapping (can glass)
o Contact surface (can , glass)
o Label or list of ingredients (estimated by inspection)
o Batch number
o Weight of food collected/individual items
o Number of items
o Weight of common measure or portion
 Things to note
o Deliver samples to the laboratory promptly with the original conditions
maintained as nearly as possible
o If products are in bulk: storage procedures, choice of containers, modes of
transport should be considered
o Use containers that are clean, dry, leak-proof, widemouthed, sterile, and of a size
suitable for samples of the product.
o Whenever possible, avoid glass containers, which may break
o For dry materials, use sterile metal boxes, cans, bags, or packets with suitable
closures.
o Identify each sample unit (defined later) with a properly marked strip of masking
tape.
o Transport frozen or refrigerated products in approved insulated containers of rigid
construction

Sample Handling

 Aim: To protect the sample from changes in composition and contamination

o Things to note
 Weight and nature of edible/inedible matter (Prior to further
processing (outer wilted leaves)
 Method of preparation (Cooking or not, time, temperature of
preparation)
 Weight before/after cooking
  Ingredients added if any
 During Handling
o Method of mixing and reduction (grinding, homogenization)
o Types of storage (addition of preservatives, temp of storage)
o Methods used of take analytical samples
o Storage of analytical samples or further processing
o Name and signature of person completing record
o Date of record
o Other details

Sample Preparation

 Preparation of analytical portions

o " If the particle size or bulk is too large for analysis, it must be reduced in bulk or
size for analysis
o Documentation of sample preparation is very important
o Separate edible/inedible portions, record descriptions and weigh all parts
o Measure portion sizes, weights, volumes, density etc.
 Homogeneous foods
o Solids:
 Friable: crumble and mix.
 Sticky: freeze and crush at low temperature.
 Hygroscopic: take portions rapidly into preweighed sealable containers for
weighing.
 Emulsions.
o Take by weight rather than volume; warm and mix.
 Liquids with suspended solids.
o Homogenize, or sample during gentle mixing.
 Reduction by quartering
o The principle is that the quarter should be representative of the whole
o Any symmetrical food should be cut into quarters, and one-quarter of each batch
taken for processing for analysis
o Large items, if symmetrical, can be reduced in size by this technique
 o Oval or elongated foods (e.g. potato or cucumber) should be cut into eighths, and
two-eighths taken for a quarter,
 Reduction by quartering
o Food lots of small items (flour, rice, legumes, small fruits, chopped mixed units).
 The bulk is tipped into a uniform pile on a clean, inert surface
 Turned over several times with a polythene or glass spatula.
 The pile is leveled and then divided into four equal segments.
 Two opposing segments are taken and the other two discarded.
 The remaining segments are mixed and further reduced in the same way
 Foods consisting of fairly large, separate, but similar portions, such as
loaves of bread or joints of a meat, should be quartered and sampled then
processed for analysis.
 Segmented foods sampling e.g. packets of biscuits, cartons of eggs,
batches of bread rolls.
 Take every fourth item to form a composite sample.
 For sliced loaves, take every fourth slice and one end slice, which
then must be thoroughly crumbed before further reduction.
 Examples of analytical sample preparations
o Nuts.
 Batches of nuts should be ground separately with a pestle and mortar, then
mixed together thoroughly in a bowl.
 An analytical portion should be taken for inorganic analyses and the
remaining mixture should be homogenized mechanically for further
analyses.
o Eggs:
 - Fresh. Fresh eggs should be shelled and mixed briskly with a fork; after
analytical portions are taken for inorganic analyses, the remainder is
homogenized mechanically.
 - Dried. Dried eggs should be handled as flour
o Fruit.
 Large fruits (e.g. pineapples or watermelons) and medium-sized ones (e.g.
apples) must be quartered.
 Small fruits (e.g. cherries) should be quartered by the method used for
particulate foods.
  Quarters should be coarsely chopped and combined, and unhomogenized
analytical portions should be taken for immediate vitamin C and inorganic
analyses.
 The remaining mixture can then be homogenized to produce an analytical
sample for other analyses.
o Meats and fish (raw, cooked and processed).
 The fat and muscle of some meats are more conveniently analysed
separately and the results combined to produce the final values.
 The edible portion of each unit is chopped coarsely with a sharp knife
(fish is flaked with a fork) and mixed thoroughly in a bowl with a spatula.
 A portion is removed, frozen and crushed in a polythene bag, and used for
inorganic analyses.
 The remainder of the analytical sample is minced and mixed thoroughly
again; portions are taken for further analyses.
 Care must be taken to avoid fat separation during mixing

o Leafy vegetables and vegetable inflorescences.

 Leafy vegetables and vegetable inflorescences.
- Small leafy vegetables should be mixed together in a bowl, chopped
coarsely and mixed again briefly.
- A large portion should be taken for inorganic analysis and another
portion into metaphosphoric acid for vitamin C analysis.
- Large tight-leaved vegetables (e.g. cabbage, iceberg lettuce) must be
quartered.
- All large leafy vegetables must be chopped coarsely and mixed, and
this must be done very quickly
- After the mixing, analytical portions should be taken for analyses of
vitamin C, vitamin A, carotenes, vitamin E and inorganic nutrients
- The remainder can be chopped further. Stalks are often difficult to
reduce and may have to be chopped separately and reintegrated into
the food sample.
o Prepared composite foods and dishes.
 This is the form in which most foods are consumed.
 Items should be briefly homogenized, carefully mixed, then rehomogenized.
 It can be assumed that laboratory homogenization will not introduce any
contamination greater than that arising during domestic or commercial food
preparation.
  Care is required to blend in the individual pieces of muscle, fat, vegetables,
etc., which may be found in mixed prepared foods.
 Portions for vitamin C assay are best taken from the mixed homogenate before
it is rehomogenized.
 If the prepared foods are hot, speed is essential to prevent moisture loss.
 Total meals or diets can be handled in the same way.

 Some practical equipment requirements for handling and preparation of laboratory and
analytical samples
o General:
 Trays (for carrying foods)
 Chopping boards (polythene, wood)
 Oven thermometer, meat thermometer
 Waring blender
 Pestle and mortar
 Ball mill
 Hammer mill
 Keep ground samples in glass or plastic containers with air and water tight covers.
 Samples not analyzed immediately should be left in cold storage to minimise spoilage
and other chemical reactions.
 Samples for lipid analysis – store under nitrogen at low temperature to prevent oxidation
and unsaturated lipids

Sample Storage

 Light may initiate oxidation so store in dark containers.

 For lipid analysis, antioxidants may be added if they wont interfere with the analysis
 It is therefore desirable to store a number of identical analytical samples
 Minimize the number of staff involved in taking portions from them.

Hazard Analysis and Critical Control Point (HACCP) 

HACCP is a management system in which food safety is addressed through the

analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product. For successful
implementation of a HACCP plan, management must be strongly committed
to the HACCP concept. A firm commitment to HACCP by top management
provides company employees with a sense of the importance of producing safe
food.

HACCP PRINCIPLES

HACCP is a systematic approach to the identification, evaluation, and control

of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

"HACCP is a management system in which food safety is addressed through the analysis and control of
biological, chemical, and physical hazards from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished product. For successful implementation of a
HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to
HACCP by top management provides company employees with a sense of the importance of producing
safe food.

"HACCP is designed for use in all segments of the food industry from growing, harvesting, processing,
manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs
such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development
and implementation of successful HACCP plans. Food safety systems based on the HACCP principles
have been successfully applied in food processing plants, retail food stores, and food service operations.
The seven principles of HACCP have been universally accepted by government agencies, trade
associations and the food industry around the world."
 Seven principles of HACCP; see HACCP Principles  (as discussed subsequently, these seven principles
from the 1980s have been refined in 2011)

 Principle 1: Conduct a hazard analysis.

 Principle 2: Determine the critical control points (CCPs).

 Principle 3: Establish critical limits (CL).

 Principle 4: Establish monitoring procedures.

 Principle 5: Establish corrective actions.

 Principle 6: Establish verification procedures.

 Principle 7: Establish record-keeping and documentation procedures.

Good Manufacturing Practices (GMPs)

Good Manufacturing Practices* (GMPs) are the basic operational and environmental conditions
required to produce safe foods. They ensure that ingredients, products and packaging materials
are handled safely and that food products are processed in a suitable environment.

GMPs address the hazards associated with personnel and environment during food production.
They provide a foundation for any food safety system. Once GMPs are in place, processors can
implement a Hazard Analysis Critical Control Point (HACCP) system to control hazards that
may affect the ingredients and packaging material during food processing.

GMPs Address:

 Environmental control (premises): location, design and construction of the building and
its interior, equipment, water supply
 Personnel practices: personal hygiene, hand washing, clothing/footwear/headwear,
injuries and wounds, evidence of illness, access and traffic patterns, chemical use
 Shipping, receiving, handling, storage: inspection procedures for transport vehicles;
loading, unloading and storage practices; inspection procedures for incoming products;
shipping conditions; returned and defective products; allergen control; chemical storage;
waste management
 Pest control: monitoring procedures for the exterior and interior of the building (ex:
surveillance, fumigation) and the use of pesticides
 Sanitation: cleaning and sanitizing procedures and pre-operational assessment
 Equipment maintenance: procedures describing preventive maintenance and calibration
of all the equipment and instruments that can affect food safety (ex: thermometers,
thermocouples, metal detectors, scales, pH meters)
 Recall and traceability: procedures that ensure final products are coded and labelled
properly; incoming materials; in-process and outgoing materials are traceable; recall
system is in place and tested for effectiveness (ex: procedures for mock recalls)
 Water safety: water safety monitoring procedures for water, ice and steam, and water
treatment procedures that ensure it is potable for use in food processing