ABSTRACT
This chapter considers the traditional means of assessing food safety. Use of good manufacturing practices constitutes a more general means of controlling food safety, which has led to the introduction of the hazard analysis critical control point concept. The traditional approach to controlling food safety has been based on education and training of personnel, inspection of production facilities and operations, and microbiological testing of the finished product. Storage testing is an established means of simulating the changes that can occur in a food product after processing. The test can provide information on the effects of both intrinsic and extrinsic factors on the microbiological safety of a particular product. The test results will provide information on the safety and stability of the product. Procedures used must be reliable and reproducible and should be carried out only at properly equipped establishments by personnel that are fully aware of the safety aspects of handling pathogenic microorganisms and their toxins.
