Abstract
This chapter considers the use of testing in verification of food safety management systems. Such systems, based on principles of HACCP, require verification that the system is being implemented, and is performing, as intended. This requires data to characterize the performance of the system when it is working as planned and is in control. From these initial studies, criteria for performance and acceptable limits of deviation can be established. This usually involves some microbiological testing. For microbiological food quality assurance, indirect methods of assessment of the frequency of noncompliance, such as visual or chemical detection of spoilage under controlled storage, may be useful. Statistical sampling plans and statistical process control may be needed when validating, monitoring and assessing control of a process and their application to process verification is discussed with examples.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Does RJ, Roes CB, Trip A (1996) Statistical process control in industry: implementation and assurance of SPC (mathematical modelling: theory and applications). Kluwer Academic, New York
ECF (Elsmar Cove Forum) (2004) Thoughts about statistics and statistical process control (SPC) in business systems. http://elsmar.com/SPC/. Accessed 18 October 2010
EFSA (2010) Scientific opinion on the link between Salmonella criteria at different stages of the poultry production chain. EFSA J 8(3):1545
FDA (Food and Drug Administration) (2001) Hazard analysis and critical control point (HAACP); procedures for the safe and sanitary processing and importing of juice; final rule. Federal Register 66:6137–6202
Garthright WE, Chirtel S, Graves O (2000) Derivation of sampling plan to meet the testing requirement in the juice HACCP final rule for citrus juices that rely solely or in part on surface treatments to achieve the 5-log reduction standard. Food and Drug Administration, Office of Scientific Analysis and Support, Center for Food Safety and Applied Nutrition, College Park
Hubbard MR (2003) Statistical quality control for the food industry, 3rd edn. Kluwer Academic, Plenum, New York
ICMSF (International Commission on Microbiological Specifications for Foods) (1988) Microorganisms in foods 4: application of Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality. Oxford Blackwell Scientific Publications, London
ICMSF (2002) Microorganisms in foods 7: microbiological testing in food safety management. Kluwer Academic/Plenum. New York
NAS (US National Academy of Sciences) (2003) Statistical process control: a science-based approach to ensure regulatory compliance. In Scientific criteria to ensure safe food. National Academies Press, Washington DC
NIST/SEMATECH (US National Institute of Standards and Technology/Semiconductor Manufacturing Technology Consortium) (2006) Process or product monitoring and control. In: e-Handbook of statistical methods. http://www.itl.nist.gov/div898/handbook/pmc/pmc.htm. Accessed 18 October 2010
Roes CB, Does RJMM, Roes KCB (1999) Statistical process control in industry: implementation and assurance of SPC. Kluwer Academic Publishers, New York
von Bockelmann, B. (1989) Quality control of aseptically packaged food products. In: Reuter H. (ed) Aseptic packaging of food. Technomic Publishing Co., Inc. Lancaster
USDA (United States Department of Agriculture) (1995) Pathogen reduction; Hazard Analysis and Critical Control Point (HACCP) systems; proposed rule. Federal Register 60:6774
USDA (1996) Pathogen reduction; Hazard Analysis and Critical Control Point (HACCP) systems; final rule. Federal Register 61:38805–3989
Author information
Authors and Affiliations
Consortia
Rights and permissions
Copyright information
© 2011 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Verification of Process Control. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_3
Download citation
DOI: https://doi.org/10.1007/978-1-4419-9374-8_3
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-9373-1
Online ISBN: 978-1-4419-9374-8
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)