This webinar will address the statistical basis for sampling and testing. Topics will include two and three class sampling plans, as well as the operating characteristics of individual plans with primary focus on interpretation of results, based on the limitations of sampling plans and microbiological methods.
Why Should You Attend:
Sampling of foods and food products is been a fundamental part of quality assurance and safety. However, few stop to think about all of the aspects of sampling on a regular basis, nor do they consider the impact of changing detection methodologies on the interpretation of the data. Given the investment in quality assurance and the value of these programs to maintaining the image of the brand, it is important to assure that the programs are delivering their maximum benefits. Within the area of microbiological sampling, considerable resources may be invested by a company, and it is important to determine that these resources are being wisely utilized.
This session is designed for food processors who currently employ microbiological testing as part of their quality assurance program. The session will aid not only those directly involved in sampling, but also those who are required to make informed decisions based on the results of the sampling program. The session will cover the basic concepts of sampling, from sample collection to laboratory analysis. It will also discuss the limitations of microbiological sampling programs, so that the results can be properly interpreted. The goal of this session is to aid food processors in the design and implementation if sampling programs, as well as facilitating the understanding of the results.
At the end of this webinar, the speaker will handle your specific questions related to the topic.
Added by complianceonlinecom on January 4, 2013