Sampling for hazards

Sampling for hazards: a practical guide

Project team: Phil Voysey
Member funded research project
Running: Jan 2018 – Dec 2018
Steering MIG: Quality and food safety management
Project Number: 144036
Proposal documentation

There is little understandable practical guidance to answer questions on how many samples from a batch are adequate to show the risk level is acceptable or to show risk control methods are working.

This project will describe and discuss sampling for different hazards associated with the food industry – such as microorganisms, chemicals, allergens, and so on. It will give guidance by use of case studies to describe suggested ‘best practice’ in different situations.

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