Seafood Safety (1991) / Chapter Skim
Currently Skimming:
7. Statistical Sampling Issues in the Control of Seafood Hazards
7. Statistical Sampling Issues in the Control of Seafood Hazards
Pages 267-285
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 267... ...
Based on this evaluation, the committee concludes that seafood safety should be controlled by instituting requirements for the suppliers, rather than by more frequent testing or larger sample sizes. Suppliers should be required to employ a Hazard Analysis Critical Control Point system that takes into consideration the source and condition of live animals and focuses on public health issues in handling and processing, rather than on quality control concerns.
|
From page 268... ...
The failure to develop formal sampling plans based on these risks may, in some cases, result from the reluctance to face these questions explicitly. SURVEILLANCE AND COMPLIANCE SAMPLING Two types of sampling procedures, which are named for their application, are currently used by the FDA in its inspection of fishery products: surveillance samples and compliance samples.
|
From page 269... ...
ATTRIBUTES AND VARIABLES SAMPLING PLANS Sampling plans are either attributes plans or variables plans. Attributes plans are those for which the item inspected is classified acceptable or nonacceptable and the statistics tallied are the number of unacceptable items in the sample.
|
From page 270... ...
Multiple plans are thus much more difficult to administer and are frequently avoided for that reason. The above single sampling plan (n = 13, c = 2)
|
From page 271... ...
Description of the performance of this type of plan would have to be done by means of a two-way table, where P represents the actual percentage of all items in the lot exceeding 500/g (m) but not exceeding 1,000/g (M)
|
From page 272... ...
An organization responsible for compliance sampling procedures should make a decision regarding appropriate values of these quality levels before setting a plan. These decisions are policy decisions and should be based on risk assessment as described in Chapter 6.
|
From page 273... ...
STY TISTICAL SAMPLING 273 p for various values of k. As indicated in the table, if 6 of the 10 samples are to be sterile, the most probable number of organisms in the total volume is 25, with a probability equal to 0.251.
|
From page 274... ...
Foods that would not normally be subjected to a process lethal to Salmonella between the time of sampling and consumption Foods that would normally be subjected to a process lethal to Salmonella between the time of sampling and consumption (most seafood, except molluscan shellfish, is in food category III)
|
From page 275... ...
sampling procedure applies to fish, fresh or frozen, for adulteration involving decomposition and can be found in both the Inspection Operation Manual 616.12 and the Compliance Policy Guides (CPG)
|
From page 276... ...
: 3% of the fillets contain one or more copepods with pus pockets. The sample sizes are as follows: 1.
|
From page 277... ...
277 3. Sequential plans (for lots over 100 boxes; also listed in Inspection Operation Manual chart 5~.
|
From page 278... ...
· number of defective (class II or III) cans equal to or exceeding the action numbers, or · two or more class III cans in either the first or the total sample.
|
From page 279... ...
Class II Cans in Lot (%) Class III Cans in Lot (GO)
|
From page 280... ...
Lot Size Percentage of Lots Accepted Lot Size Percentage of Lots Accepted < 100 93.7 800-999 78.4 100-199 90.5 1,000-1,499 73.2 200-499 91.0 1,500 and up 68.1 500-799 83.4 TABLE 7-17 Percentage of Lots Accepted for 1% Class II and 1% Class III Cans (1-4 lb) Lot Size Percentage of Lots Lot Size Percentage of Lots Accepted Accepted < 100 97.1 800-999 96.3 100-199 95.8 1,000-1,499 95.9 200-499 94.0 1,500 and up 93.7 500-799 95.4 TABLE 7-18 Percentage of Lots Accepted for TO Class II and 5% Class III Cans (lt4-1 lb)
|
From page 281... ...
Also, the percentage of lots accepted is higher for the larger cans than for the smaller ones for any lot size and quality. Shrimp - Adulteration Involving Decomposition Shrimp are classified as follows (CPG 7108.11~: Class 1.
|
From page 282... ...
These percentages are given in Tables 7-23 through 7-25. TABLE 7-23 Percentage of Lots Accepted for Lot Size 1-20, n = 6, c = 1 Class 3 (%)
|
From page 283... ...
None of the sampling procedures described above provides much protection to the consumer, and increasing the sample size is not a reasonable solution. As indicated, the statistical uncertainties associated with lot sampling make this an unreliable method for ensuring the safety of food products even if testing methods for dangerous microorganisms, toxins, and contaminant chemicals were fully available and completely reliable.
|
From page 284... ...
There is a potential danger in attempting to incorporate quality control considerations, such as weight control, workmanship, or breading levels, into the HACCP plan because these may then become the focus of attention at CCPs, when they have no impact on the safety of the food. Cluttering up an HACCP plan with such considerations detracts from the essential simplicity and specificity of the system and unnecessarily complicates control and testing procedures without adding to safety.
|
From page 285... ...
1986. Modern Methods for Quality Control and Improvement, John Wiley & Sons, New York.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.