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.
Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present.
A food sample is carried out by subjecting the product to physical analysis. Analysis may be undertaken by or on behalf of a manufacturer regarding their own product, or for official food law enforcement or control purposes, or for research or public information.
This course is designed to provide participants with a detailed and an up-to-date overview of food sampling. It covers the distribution of organisms in food a nd water; the acceptance and rejection testing; the product testing for food sampling; the trend in food sampling and statutory testing; the environmental and hygiene process; the knowledge in food sampl e transport; the importance of intermediate storage of food samples and the aspect of sample records; the sampler training; and the role of sample reception in food sampling.