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Microbiological testing and HACCP programs.

Author(s) : SILLIKER J. H.

Type of article: Article

Summary

The principal features of hazard analysis are considered, in particular the necessity for some microbiological controls to ensure that control is properly established. These are identified in the raw material and finished product areas. Microbiological testing for verification of finished products in the event that a hazard may have by-passed the control procedure is also discussed. Environmental microbiological testing with swabs is advocated to verify cleaning and sanitizing. All room surfaces as well as equipment and food contact surfaces must be included.Some results from a survey carried out by the American Meat Intsitute are given. G.R.S.

Details

  • Original title: Microbiological testing and HACCP programs.
  • Record ID : 1996-3431
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 15 - n. 10
  • Publication date: 1995/10
  • Document available for consultation in the library of the IIR headquarters only.

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