Sampling for food safety - a practical guide - Guideline 78
HACCP and good practices have been developed to ‘control’ hazards, and yet sampling and testing is still carried out to ensure that risk management systems are working. But how many samples should you be taking? Until now, there’s been little or no user-friendly practical guidance to help those in industry answer a question like this. We have recently released Guideline 78 - ‘Sampling for food safety - a practical guide’. This guideline discusses types of sampling plans, their limitations, reasons for sampling and considerations associated with practical sampling in different circumstances. It will give readers the comprehensive understanding they need to carry out their own sampling effectively.