DESCRIPTION
Learn how to correctly take the samples you need for the microbiological control of your plant, ensuring that the product you send will be representative of your plant’s reality, in order to guarantee a truly reliable laboratory result.
BENEFITS
- Guarantees that the sample you send to the laboratory is representative of your plant’s reality.
- You will no longer have to wait for the laboratory to tell you if they can guide you in sampling.
- Optimizes time and resources.
CONTENT
Introduction to Microbiological Sampling
- Importance of sampling in the food industry: Relationship with food safety and quality. Applicable standards and regulations (ISO, HACCP, etc.).
- Types of samples: Final product samples, raw material samples, samples of surfaces in contact with food, environmental samples (air, water).
- Objectives of sampling: Verification of the effectiveness of cleaning and disinfection processes, detection of microbial contamination, evaluation of product shelf life, compliance with legal requirements.
Sampling Planning
- Design of a sampling plan: Selection of sampling points, sampling frequency, sample size, sampling methods.
- Factors influencing the choice of sampling points: Critical areas of the plant, equipment and utensils, food handlers, raw materials.
- Documentation of the sampling plan.
Sampling Techniques
- Surface sampling: Contact methods (swabs, contact plates), rinse methods, preparation of samples for analysis.
- Product sampling: Random and systematic sampling, sample size based on product type, sampling containers and materials.
- Environmental sampling: Air sampling (sedimentation plates, impactors), water sampling.
- Hygienic considerations during sampling.
