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chocolate ice cream From November 2018

Sampling for hazards: a practical guide

There is little practical guidance on sampling written specifically for practitioners in the food industry. A Campden BRI member-funded research project will produce a guideline that describes and discusses sampling for different microbiological, chemical and physical food safety hazards that have to be managed within the food industry.

The guidance will use case studies to highlight the pitfalls to avoid when sampling in different scenarios. It will cover the common reasons for testing, acceptance sampling plans, representative sampling and how to use the data generated. A consultative group is helping to steer the content of the guidance and a final draft of the guideline is expected by the end of the year. We will hold a dissemination seminar in spring 2019.

Get in touch to find out more or visit the project page.
Phil Voysey
+44(0)1386 842069