THE RELEVANCE OF MICROBIOLOGICAL TESTING OF FINISHED PRODUCTS IN THE FIELD OF FOOD SAFETY MANAGEMENT

Abstract

Microbiological food safety management relies heavily on good design processes, products and procedures. Testing of the finished product can be considered as a control measure at the end of the manufacturing process. However, testing provides only very limited information on the status of food security. If it detects dangerous microorganisms - it means something, but the lack of a limited number of samples is no guarantee of security of the entire production lot. Testing of the finished product - is often too little, too late. Therefore, the main attention should be focused on the management and control of the dangers of a more proactive way, through the introduction of an effective safety management system of food at every stage of production. However, testing of finished products can be useful for monitoring activities in the system of food safety management.