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Chapter 6 (Laboratory testing and reporting (most probable number (MPN),…

- - - - Implementing continuous monitoring
      - Implementing corrective measures
      - Establishing critical limits
      - Verification, validation
      - Identifying Critical Control Points (CCPs)
      - Documenting, record-keeping
      - Identifying hazards, accessing less risks
    - - A systematic preventive approach to food safety from biological, chemical, and physical hazard in production processes that cause an unsafe food
    - - A cost effective for foodborne hazards
      - Leads to reduced product losses
      - Increase customers satisfaction and confidence
      - Focuses on prevention and control of hazards
      - Strengthened public health protection
      - Provides the framework to produce food safety
- - - - should be easily detected, enumerated, and clearly distinguishable
      - should be enumerable in short time
      - their growth and numbers should have a direct negative correlation with product quality
      - their growth should not be affected by other components of food microbiota
      - should be present and detectable
    - - Ethanol
      - Trimethylamine
      - Diacetyl
  - - - easily distinguishable
      - organism which numbers ideally should correlate with the pathogen
      - always be present when pathogen is present
      - have a die-off rate, ideally persists longer than the pathogen
      - easily and rapidly detectable
      - absent from foods that are free from pathogen
      - have a history of constant association with the pathogen
      - possess growth requirements and growth rate >= to the pathogen
    - - Enterococci
      - Bifidobacteria
      - Coliforms
      - Coliphages/Enteroviruses
    - - poultry products
      - meats
      - frozen blanched vegetables