Abstract:

The purpose of this article is to introduce the reader to a structured approach for managing food safety, including
sampling and microbiological testing. In addition, the text outlines how to meet specific food safety goals for a food or
process using good hygienic practices (GHP) and the hazard analysis critical control point (HACCP) systems. FSOs (food
safety objectives) can provide the scientific basis for industries to select and implement the measures that can control the
hazard(s) of concern in specific foods or food operations and for control authorities to develop and implement inspection
procedures to assess the adequacy of control measures adopted by industries, as well as to quantify the equivalence of
inspection procedures in different countries. Microbiological testing can be a useful tool in the management of food safety.
However, microbiological tests should be selected and applied taking into consideration their limitations, benefits and
purposes. This study is expected to provide guidance to the food industry on how to establish effective management systems
to control specific hazards in foods. This approach will similarly be of interest to inspection authorities with responsibility
for assessing whether industries have developed and implemented adequate food safety management systems.

Key words: food safety objective (FSO), good hygienic practice (GHP), hazard analysis critical control point (HACCP), appropriate level of protection (ALOP), risk assessment