The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article.
Sanitizer level control is required in many systems where sanitizers are used to control microbiological growth, avoid cross-contamination, or sanitize as part of a HACCP plan.
It is critical to understand the data provided by a sampling plan and the related assessments. Inadequate sampling programs can lead to illness and the loss of consumer confidence.
