34 Inspection, Sampling, and Foreign Body Detection Equipment (33/38) -- Agri Food Processing

34 Inspection, Sampling, and Foreign Body Detection Equipment Learning Objectives - Describe the equipment and process of inspection and sampling - Identify anomalies, defects, and sources thereof - Describe foreign body detection and removal equipment and process Sampling Sampling is the selection of a small portion of product to exahstively test for quality and contaminents. It is impossible to test everything to this level, so small portions (samples) are selected that are representitive of the whole production run. Introduction Sampling is the process of collecting and testing food, ingredients, the environment or other materials. Sampling is commonly used to monitor or verify the effectiveness of control measures put in place to prevent, eliminate or reduce to an acceptable level the hazards that present a risk of contamination to a food. Sampling can also provide assurance that incoming materials, finished products and water meet food safety standards. It is important to collect food samples that are representative of a lot or a food contact surface being assessed. It is also important to ensure that samples are not compromised when being collected, stored or shipped, as this could lead to inaccurate results. Purpose The Canadian Food Inspection Agency (CFIA) created this document as guidance to help food businesses comply with the Safe Food for Canadians Regulations. Sampling procedures 1. Why sample Sampling is commonly used to: - - assess the acceptance of consignments - test for batch release - control raw materials - control in process products - assess the finished product - monitor, verify and validate the effectiveness of control measures, for example: - determine whether control measures such as sanitation procedures are effective in preventing the contamination of a food - determine whether the water used in your establishment meets potable water requirements - monitor the pH or Aw level of a food at a critical control point to ensure that it is within the critical limits - validate the shelf life established for the food - assess the acceptability of an ingredient Sampling is used to assess the presence and level of the following three types of hazards. Biological hazards - - Pathogens such as: - Listeria, E. coli, Salmonella that are pathogens - Micro-organisms that are indicators of unsanitary conditions such as: - coliforms and generic E. coli - Pathogens such as: Chemical hazards - - Allergens such as peanuts, soy, eggs, milk, tree nuts, wheat, sesame, seafood, mustard, sulphites - Drug residues such as antibiotics - Pesticide residues such as Dichlorodiphenyltrichloroethane (DDT) - Toxins such as aflatoxins in peanuts, Paralytic shellfish poisoning (PSP) and domoic acid in shellfish Physical hazards - - Extraneous materials such as glass or metal fragments - Bone fragments [h5p id=”11″] 2. What to sample The types of processes, treatment and food prepared in your establishment and the control measures applied will help deter