COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
This course is designed to provide participants with a detailed and up-to-date overview of food sampling principles and specific applications. It covers the CODEX guidelines, and target audience of the guidelines; the users of sampling plans recommended by the guidelines; the scope of guidelines and its relationship with the ISO general standards; the notion of sampling CAC/GL and commonly used terms and notions; the sampling procedures, techniques, estimation of errors and the cost of sampling; and the ICMSF approach and criteria in sampling plans for raw meats, processed meats, poultry products, milk products, egg products, fish, vegetables, fruits, condiments, sugar, cocoa, chocolate, confectionery, mineral waters, bottled water, process water, ice, self-stable canned food and other formulated foods.