Concepts of Probability and Principles of Sampling

  • International Commission on Microbiological Specifications for Foods Staff


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).


Sample Unit Sampling Plan Acceptance Probability Population Probability Consumer Risk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  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

Authors and Affiliations

  • International Commission on Microbiological Specifications for Foods Staff

There are no affiliations available

Personalised recommendations