Concepts of Probability and Principles of Sampling
It is important to recognize that the management of food safety using the approaches outlined in the first five chapters, based on controlling hazards through Good Hygienic Practices (GHP) and Hazard Analysis Critical Control Point (HACCP), is much more effective than trying to ensure safety by lot acceptance through end-product testing. This chapter discusses the concepts of probability and sampling that determine the limitations of end-product testing. Those concepts form the basis of the design of statistically based sampling plans (Chapter 7) and the establishment of cases (Chapter 8).
KeywordsSample Unit Sampling Plan Acceptance Probability Population Probability Consumer Risk
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