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Monitoring microbiological quality of food materials new review from CCFRA
Monitoring microbiological quality of food materials – new review from CCFRA
A new review from CCFRA will help companies to compile, analyse and make best use of data on the microbiological quality of batches of food material – and so identify trends and avoid potential problems. Although data from microbiological analysis of raw materials are often used on a one-off basis to compare the microbiological quality of the material against agreed criteria, they can also be used to identify trends through the approach of statistical quality assurance.
"Statistical quality assurance: how to use your microbiological data more than once" (CCFRA Review No. 36), which includes a spreadsheet-based tool, was developed by a group of microbiologists and statisticians specifically to help food companies achieve this. It will, for example, enable companies to demonstrate that their processes are in microbiological control, compare the quality of one supplier with another or ensure that a critical control point verification check is not drifting from the previous good results. The review will be of interest to anyone involved in microbiological aspects of food quality.
Further information, including price details, can be obtained from: Mrs Sue Hocking, Publications Officer, CCFRA, Tel: +44(0)1386 842225; E-mail: firstname.lastname@example.org