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Concepts of Probability and Principles of Sampling

  • International Commission on Microbiological Specifications for Foods Staff

Abstract

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).

Keywords

Sample Unit Sampling Plan Acceptance Probability Population Probability Consumer Risk 
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References

  1. Baird-Parker, A. C. (1980). The role of industry in the microbiological safety of foods. Food Tech Aust 32, 254 - 260.Google Scholar
  2. Ingram, M. & Roberts, T. A. (1976). The microbiology of the red meat carcass and the slaughterhouse. Royal Soc Health J 96, 270 - 276.Google Scholar
  3. Kilsby, D. C. & Baird-Parker, A. C. (1983). Sampling programmes for the microbiological analysis of food. In Food Microbiology, Advances and Prospects, pp. 307-315. Edited by T. A. Roberts & F. A. Skinner. Society for Applied Bacteriology Symposium Series No. 11. London: Academic Press.Google Scholar

Copyright information

© Kluwer Academic/Plenum Publishers 2002

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  • International Commission on Microbiological Specifications for Foods Staff

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