Process Control

  • International Commission on Microbiological Specifications for Foods Staff


This chapter discusses sampling and testing to assess whether food operations are under control (i.e., correct procedures are being followed and criteria are being met) and using the data to make the adjustments necessary to maintain control. Food operations must be controlled to produce foods of consistent quality and safety. A controlled process requires being proactive and informed of the factors that influence variability. Process control technology can be applied to the manufacture of a single lot of food produced on one day, or to multiple lots produced over days or years, and to both batch and continu¬ous processes.


Control Chart Statistical Process Control Process Control System Lower Control Limit Hazard Analysis Critical Control Point 
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© Kluwer Academic/Plenum Publishers 2002

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  • International Commission on Microbiological Specifications for Foods Staff

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