Validation of control measures in a food chain using the FSO concept

For the validation of control measures in a food chain, the FSO concept can be used, to structurally combine the initial level, reduction and increase of contaminants. The impact of taking into consideration both the level and the variability of these factors on the proportion of product meeting the FSO has been investigated. In this manner it can be examined where in the process the main factors are found to control the proportion of product meeting the FSO. Furthermore equivalence in performance, either by reducing the level or the variability in a level, is investigated. Both experimental and statistical aspects are described that can together be combined to support the confidence that a process can conform to a set FSO