6 replies to this topic

[dedi]

Hi,
I need help in calculating the number and quantity of samples required for microbial testing in a fast food processing plant ( pizzas, burgers, Salads ).
anyone has a sampling plan, matrix etc.

[Simon]

Hi,
I need help in calculating the number and quantity of samples required for microbial testing in a fast food processing plant ( pizzas, burgers, Salads ).
anyone has a sampling plan, matrix etc.

Can anybody help Dedi out with how to go about creating a sampling plan?

[Charles.C]

Dear Dedi,

It will depend on what you are sampling for, the specifications (customer?)(which often in practice define a sampling plan, eg m/M/c types), tolerances, lab. capacity if internal, production volume, process, must be officially approved/validatable or can be "rule of thumb", cost, etc.

One standard practical reference is the ICMSF volume - title something like "Sampling for Microorganisms in Foods.
Also the usfda "Microbiological methods" (=BAM) is on line and has sampling advice, particularly for pathogens from memory.

Many companies use "house" procedures basedon experience (as you request maybe) (typically lower sampling density) for general purposes and then official methods if a problem occurs.

Rgds / Charles.C

ps - you might find this thread helpful (or depressing )

http://www.ifsqn.com...logical methods

[Simon]

Dear Dedi,

It will depend on what you are sampling for, the specifications (customer?)(which often in practice define a sampling plan, eg m/M/c types), tolerances, lab. capacity if internal, production volume, process, must be officially approved/validatable or can be "rule of thumb", cost, etc.

One standard practical reference is the ICMSF volume - title something like "Sampling for Microorganisms in Foods.
Also the usfda "Microbiological methods" (=BAM) is on line and has sampling advice, particularly for pathogens from memory.

Many companies use "house" procedures basedon experience (as you request maybe) (typically lower sampling density) for general purposes and then official methods if a problem occurs.

Rgds / Charles.C

ps - you might find this thread helpful (or depressing )

http://www.ifsqn.com...logical methods

Thanks for that Charles. Dedi is this helpful?

[cazyncymru]

http://www.chilledfo...dance_Ed_12.pdf


try this link........i know their european regs, but they work for us!

[Charles.C]

Dear Cazx,

Useful link and certainly considerably more helpful than many.

It well explains / emphasizes the relevance of HACCP in the food chain including the various manufacturing stages plus highlighting the division between safety and process hygiene (following the EC’s thinking).

Unfortunately it seems to run away from discussing the statistical meaning / limitations of the presented mMc regulations / guidelines (a not unusual decision). Difficult topics but nonetheless important IMO. There are frequent footnoted appearances of this statement –

The Food Business Operator should decide the testing frequency based on HACCP principles, testing should be used to verify HACCP.

Yes, I agree, but are the various (eg “n=5 family) choices acceptable in this respect ?? (eg what average percentage of wrongly passed defective lots is satisfactory?) ? If not, how should the compromise between statistics and ‘practicality’ be made? A question of further validation I suppose.

Regards / Charles.C

[Charles Chew]

Many companies use "house" procedures basedon experience (as you request maybe) (typically lower sampling density) for general purposes and then official methods if a problem occurs.

Hi Charles,

As always, the issue of "Uncertainty in Measurement" in all analytical procedures is a sticky problem to deal with.

Regards
Charles Chew