Understanding and Using Microbial Sampling Plans for Foods (First in a Three-Part Series)
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This course is available as a client site course. Please click here for more information.
Who Should Attend
This course is designed for food industry microbiologists and QA/QC personnel who must understand and use
microbial sampling plans to assure quality and safety of foods.
Description
This 90-minute online training course provides an overview of the important concepts of probability and
statistics that govern microbial sampling of foods. The course will provide an introduction to sampling plan
basics, including common sampling plan terminology. The principles of drawing samples, including lot size,
sample size and stratified sampling will be defined. Selection of an appropriate sampling plan according to
purpose, including the relationship between microbial sampling and HACCP will be clarified.
Module 1:
Concepts of probability and sampling
Online tools
Understanding probability, populations and samples
Sampling plan basics
Module 2:
Understanding the operating characteristic curve
Principles of drawing samples
What is a lot?
What is a sample?
Stratified sampling
Module 3:
Appropriate sampling plans
Two-class plans
Three-class plans
Choice of sampling plan according to purpose
Sampling and HACCP
OTHER PARTS IN THIS SERIES:
Part 2: Microbial Shelf Life and
Challenge Testing for Foods
(Course Offering # 0804-209)
Available April 8, 2008
Part 3: Understanding and Using Microbial
Computer Modeling in Food Microbiology
(Course Offering # 0805-207)
Available May 6, 2008
Register for all three parts and SAVE $150 OR take any one as a stand-alone course. Take all three to maximize learning and minimize expense.