assessment, and hazard control in a food pro-
cessing and/or foodservice facility and distri-
bution channel to ensure a hygienic operation.
Potential product abuse should be considered,
and each stage of the process should be exam-
ined as an entity and in relation to other
stages. The analysis should include the pro-
duction environment as it contributes to
microbial and foreign material contamina-
tion. Additional information on HACCP may
be found in Chapter 7.
Program Evaluation
It is essential to evaluate the sanitary
phase of a QA program through reliance
either on the senses or on microbial tech-
niques. Most inspectors rely on appearance
as an evaluation technique for cleanliness. To
the average inspector, a production area with
walls, floors, ceilings, and equipment that
looks clean, feels clean, and smells clean is
satisfactory for production. But an effective
QA program must use more than the human
senses. It should incorporate a concrete
method to evaluate hygienic conditions. To
more objectively evaluate sanitation effec-
tiveness, microbial testing methods should
be incorporated to detect and enumerate
microbial contamination. Also, knowledge
of the quantity and genera of microorgan-
isms is important in the control of product
wholesomeness and spoilage.
Various techniques are available to evalu-
ate the degree of cleanliness of equipment
and foodstuffs and the effectiveness of a san-
itation program. However, QA specialists do
not always accurately determine or interpret
results. Selection of the most appropriate
technique should be based on the desired
accuracy and precision, desired results, and
the amount of effort and expenses available.
Generally, the less complicated techniques
are less accurate and precise. However, many
measurements need not be exceptionally
accurate and precise, as long as the degree of
sanitation can be determined. Sanitation can
be evaluated by the use of contact plates.
However, various thermally processed prod-
ucts may require very sensitive techniques for
determining the amount and genera of
microorganisms present throughout the
finished product and on the processing
equipment.Assay Procedures for Evaluation
of Sanitation Effectiveness
The availability of more sensitive, accurate
and rapid test methods and systems, espe-
cially for microbial analyses, has introduced
efficiencies into food testing programs. The
concern for pathogens has necessitated the
use of rapid microbial tests and systems and
the food laboratory as an important element
for the implementation of an effective testing
program. Laboratory methods are an impor-
tant part of the entire scenario. Because
these methods play an important role, they
should be:
●accurate
●reproducible
●clearly described
●safe
●easy to conduct
●rapid (in turnaround time)
●efficient
●available commercially (all components)
●officially recognized (i.e.,AOAC, FDA,
USDA)A brief discussion of only the most viable
assay procedures follows, according to cate-
gory. Additional information about micro-
bial determination is discussed in Chapter 3.Direct Contact Contamination Removal
With this method, plates that contain agar
are pressed against a surface to determine
the amount of contamination. Variation is
reduced through swabbing several locations.