Beschreibung
2. 11 References. 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES. 45 3. 1 Introduction. 45 3. 2 Control Measures. 45 3. 3 Confirm That the FSO Is Technically Achievable. 48 3. 4 Importance of Control Measures. 49 3. 5 Performance Criteria. 54 3. 6 Process and Product Criteria. 59 3. 7 The Use of Microbiological Sampling and Performance Criteria. 59 3. 8 Default Criteria. 61 3. 9 Process Validation. 61 3. 10 Monitoring and Verifying Control Measures. 65 3. 11 Examples of Control Options. 66 3. 12 Assessing Equivalency of Food Safety Management Systems. 68 3. 13 References. 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases. 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA. 79 4. 1 Introduction. 79 4. 2 Equivalence. 80 4. 3 Establishment of Acceptance Criteria. 81 4. 4 Application of Acceptance Criteria. 84 4. 5 Determining Acceptance by Approval of Supplier. 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance. 87 4. 7 Auditing Food Operations for Supplier Acceptance. 90 4. 8 References. 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE.,.,. 99 5. 1 Introduction. 99 5. 2 Purposes and Application of Microbiological Criteria for Foods. 10 1 5. 3 Definition of Microbiological Criterion. 10 1 5. 4 Types of Microbiological Criteria. 102 5. 5 Application of Microbiological Criteria. 103 5. 6 Principles for the Establishment of Microbiological Criteria. 104 5. 7 Components of Microbiological Criteria for Foods. 106 5. 8 Examples of Microbiological Criteria.
Autorenporträt
Inhaltsangabe1-Microbiological Hazards and Their Control.- 1.1 Introduction.- 1.2 History.- 1.3 The Concept of a Food Safety Management System.- 1.4 Historical Development.- 1.5 Status of Foodborne Illness: Etiologic Agents or Contaminants.- 1.6 Practices Contributing to Foodborne Illness.- 1.7 Importance of Effective Control Measures.- 1.8 Effectiveness of GHP and HACCP.- 1.9 Would an FSO Improve Food Safety and Reduce Foodborne Illness?.- 1.10 Use of FSOs in Food Safety Management.- 1.11 Performance, Process, Product, and Default Criteria.- 1.12 Establishment of Control Measures.- 1.13 Assessment of Control of a Process.- 1.14 Acceptance Criteria.- 1.15 Microbiological Criteria.- 1.16 Microbiological Tests.- 1.17 Summary.- 1.18 References.- 2-Evaluating Risks and Establishing Food Safety Objectives.- 2.1 Introduction.- 2.2 Tolerable Level of Consumer Protection.- 2.3 Importance of Epidemiologic Data.- 2.4 Evaluation of Risk.- 2.5 Food Safety Objectives (FSOs).- 2.6 Establishment of an FSO Based on a Risk Evaluation by an Expert Panel.- 2.7 Evaluation of Risk by Quantitative Risk Assessment.- 2.8 Establishment of an FSO Based on Quantitative Risk Assessment.- 2.9 Stringency of FSOs in Relation to Risk and Other Factors.- 2.10 Summary.- 2.11 References.- 3-Meeting The Fso Through Control Measures.- 3.1 Introduction.- 3.2 Control Measures.- 3.3 Confirm That the FSO Is Technically Achievable.- 3.4 Importance of Control Measures.- 3.5 Performance Criteria.- 3.6 Process and Product Criteria.- 3.7 The Use of Microbiological Sampling and Performance Criteria.- 3.8 Default Criteria.- 3.9 Process Validation.- 3.10 Monitoring and Verifying Control Measures.- 3.11 Examples of Control Options.- 3.12 Assessing Equivalency of Food Safety Management Systems.- 3.13 References.- Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases.- 4-Selection and Use of Acceptance Criteria.- 4.1 Introduction.- 4.2 Equivalence.- 4.3 Establishment of Acceptance Criteria.- 4.4 Application of Acceptance Criteria.- 4.5 Determining Acceptance by Approval of Supplier.- 4.6 Examples To Demonstrate the Process of Lot Acceptance.- 4.7 Auditing Food Operations for Supplier Acceptance.- 4.8 References.- 5-Establishment of Microbiological Criteria for Lot Acceptance.- 5.1 Introduction.- 5.2 Purposes and Application of Microbiological Criteria for Foods.- 5.3 Definition of Microbiological Criterion.- 5.4 Types of Microbiological Criteria.- 5.5 Application of Microbiological Criteria.- 5.6 Principles for the Establishment of Microbiological Criteria.- 5.7 Components of Microbiological Criteria for Foods.- 5.8 Examples of Microbiological Criteria Ill.- 5.9 References.- 6-Concepts of Probability and Principles of Sampling.- 6.1 Introduction.- 6.2 Probability.- 6.3 Population and Sample of the Population.- 6.4 Choosing the Sample Units.- 6.5 The Sampling Plan.- 6.6 The Operating Characteristic Function.- 6.7 Consumer Risk and Producer Risk.- 6.8 Stringency and Discrimination.- 6.9 Acceptance and Rejection.- 6.10 What Is a Lot?.- 6.11 What Is a Representative Sample?.- 6.12 Confidence in Interpretation of Results.- 6.13 Practical Considerations.- 6.14 References.- 7-Sampling Plans.- 7.1 Introduction.- 7.2 Attributes Plans.- 7.3 Variables Plans.- 7.4 Comparison of Sampling Plans.- 7.5 References.- 8-Selection of Cases and Attributes Plans.- 8.1 Introduction.- 8.2 Microbial Criteria: Utility, Indicator, and Pathogens.- 8.3 Factors Affecting the Risk Associated with Pathogens.- 8.4 Categorizing Microbial Hazards According to Risk.- 8.5 Definition of Cases.- 8.6 Deciding between Two-Class and Three-Class Attributes Sampling Plans.- 8.7 Determining Values for m and M.- 8.8 Specific Knowledge about the Lot.- 8.9 What Is a Satisfactory Probability of Acceptance?.- 8.10 Selecting n and c.- 8.11 Sampling Plan Performance of the Cases.- 8.12 References.- Appendix 8-A: Ranking of Foodborne Pathogens or Toxins into Hazard Groups.- 9-Tightened, Reduced, and Investigational Sampling.-
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