ferentiated into different types depend-
ing on the context in which they are
used. However, the basic principles for
their establishment are the same:
• Microbiological Standard – a manda-
tory criterion that is included in a
regulatory document
• Microbiological Guideline – an advisory
criterion used to inform food
manufacturers on levels that can be
achieved when applying best practices
• Microbiological Specification – a part of
a commercial agreement between a
buyer and a supplier
In the case of food processors, these
standards represent the target to be
achieved and can be used to validate
and/or verify the efficacy of their preven-
tive measures, that is, GHPs and
HACCP, and to confirm compliance
with existing regulations.
Two general types of microbiological
testing and sampling plans are used to
make decisions concerning the safety
and quality of foods. On one side, there
are attributes plans evaluating qualitative
(i.e., presence/absence) or grouped quan-
titative data (e.g., < 10 or < 100 colony-
forming units/g) and, on the other hand,
variable plans evaluating non-grouped
quantitative data.
