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IMPLEMENT
SAMPLING
PROCEDURES (SP)
The adequacy and condition of fishery product
sample or specimen received for examination are of
primary importance.
LO 2 Collect samples
In generating concrete ideas about sampling, you
should identify sampling requirements in
accordance with sampling plan.
You should know the number of samples from a
particular lot of food according to the sampling
category to which a food is assigned.
Generally, the assignment to a sampling or food
category depends on
1) the sensitivity of the consumer group (e.g., the aged,
the infirm, and infants);
2) the possibility that the food may have undergone a
step that exposes it to bacteria (e.g Salmonella) during
the manufacturing process or in the home; and 3) the
history of the food.
The selection of a sampling plan depends mainly on
the first 2 criteria cited.
The history of the food would be important in
deciding whether to sample, i.e., whether there
was a past history of contamination.
Bear in mind that Sampling plan A is detailed
outline of measurements to be taken which
includes the objectives, outline of which
measurements will be taken at what time, on
which material, in what manner, and by
whom.
Sampling plans should be designed in such a
way that the resulting data will contain a
representative sample of the parameters of
interest and allow for all questions, as stated
in the goals, to be answered.
Steps in the sampling plan The steps involved
in developing a
sampling plan are:
1. identify the parameters to be measured and
the corresponding standard value, the range
of possible values, and the required
resolution