Microbiological Testing in Food Safety Management

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 ...