过去，对测试的一般讨论可能会让人想到一个实验室设置，在该设置中，技术人员将对产品进行采样以识别病原体，过敏原甚至农药的存在。今天，业界和消费者之间的第一个想法和讨论，很可能是正在接受COVID-19测试的个人。尽管大流行改变了我们的世界，但它产生了一些新的认识，可以应用于其他领域。

Testing is one of those. Take, for instance, the increased discussion of test “sensitivity” 和 “specificity.” With the continuing introduction of new viral 和 antibody tests for COVID, these words have become increasingly important to distinguish the efficacy of the various tests. And the concepts are just as critical in microbiological testing.

In simple terms, “The sensitivity of a test tells us how well the test identifies a pathogen, 和 the specificity of a test tells us how well it determines the absence of a pathogen,” said Auburn Health Strategies President Robin Stombler. “Both are important factors to consider when utilizing a test for detection of specific food pathogens 和 spoilage microorganisms.”

Providing further definition, Safe Food Alliance Senior Director of Analytical Services Thomas Jones explained: Analytical sensitivity refers to the lowest number of organisms that a method can detect; sensitivity can also refer to the inclusivity of the method, or its ability to detect all of the microorganisms in the category being tested (ex: all of the strains of 沙门氏菌）。 Specificity is the ability of the method to distinguish the target from similar but genetically distinct non-target organisms (ex: 沙门氏菌 from other enteric microbes).

他说：“理想情况下，我们想要一种既不浪费时间或资源也不产生假阳性结果（特异性好），又能够检测出样品中单个活病原体（高灵敏度）的测试方法，”他说。

Stombler说，基于错误结果的概念，当出现假阳性时，无病原体的食物可能会被错误拒绝，但是当出现假阴性时，含有有害病原体的食品可能会被运送到消费者手中。 “实际上，假阳性结果可能意味着食品被拒之门外，从而给食品生产商或制造商造成经济损失。假阴性结果可能会因分发受污染的食物而冒着公共健康的风险，”她说。

Cherney技术联络人Lauren Ellie补充说，由于微生物检测（无论是病毒还是细菌）都需要灵敏且选择性的方法，因此“为产品选择正确的测试平台和经过验证的方法至关重要。”因此，重要的是您的内部或外包实验室必须确保样品完整性，通过使用适当的培养基进行浓缩来遵循最佳实践，并遵循指定的孵育时间和温度以检测病原体。她说：“所使用的测试平台必须对要测试的病原体敏感并具有特异性。”

DETECTION DIFFICULTIES. The greatest challenges of COVID-19 testing tend to be related to all the unknowns of the newly emerged virus. But in food, the difficulties often revolve around the challenges of detection within the food. As 不ed in the USDA 食品安全 和 Inspection Service (FSIS) presentation, “Understanding 和 Evaluating Microbiological Sampling 和 Testing,” pathogens are hard to detect because:

• They are typically 不 evenly distributed.
• They occur at low levels.
• They are often injured when found in the product.
• Detection may be inhibited by material in the food product; its food matrix.

The fact that pathogens are typically low in number 和 sporadic in distribution makes sampling a major challenge, Jones said. And because the specific food types or matrices can interfere, the analytical methods must be validated for each food type. Additionally, he said, “Pathogens can enter into a dormant state where they may still be viable 和 capable of causing disease, but 不 capable of growing 和 being detected by the test method.”

Similarly, during processing of the product, bacterial cells are typically injured, which can add another layer of difficulty in testing, Ellie said. Other obstacles can be related to product type that includes the presence of antimicrobial compounds, such as natural or added preservatives, oily product types, 和 products with a lot of particulate matter, she said.

Even monitoring of the environment of food facilities to assure recognized testing standards are followed can cause challenges, Stombler said.

采样。 根据FSIS，所有抽样计划都有局限性。因此，必须评估采样程序的相对严格性，最好的采样计划可以提供检测机会，但不能保证检测到。

Ellie建议采样计划要考虑产品类型和产量，并补充说，重要的是要基于水活度，pH，盐含量等来了解和了解病原体风险。她说，这是由于原材料的交叉污染以及潜在的环境污染造成的。” “良好的生产规范，危害分析关键控制点（HACCP）和强大的环境监测计划可以帮助减少污染的可能性。”

由于细菌不一定会均匀地分散在整个产品中，因此“病原体检测可能就像您在大海捞针中寻找针头一样”，Ellie说。 “很显然，您无法测试产品的100％，因此最终归结为所取的样本量与生产量之间的关系。”

因此，在对产品进行病原体测试时，获取代表性样品至关重要。病原体更可能均匀分散在易于均质的液体中，而在固体食品中，病原体不一定存在于整个产品中。 “重要的是要了解在进行抽样时，您需要获得相对于生产的产品数量正确的样本量，并且要有一个具有代表性的样本，以使您的计划更全面，更彻底。”

琼斯还讨论了针对病原体的两类计划的使用，该计划因富集/测试的样品数量而异。他说，一般而言，食物中微生物分布越不均匀，富集/测试病原体所需的样品就越大。然后，他说：“方法的性能可以通过涉及活样本微生物加标的验证研究，以及通过将获得的测试结果与该食品类型的任何已知公开数据进行比较来进行评估，例如患病率研究。”

If sampling is 不 done correctly, the subsequent testing will 不 be meaningful, Jones added, 不ing that:

The sample has to be taken with proper aseptic technique 和 be representative of the lot to be tested.

• The methods used to analyze the sample should be official methods that are properly validated 和 conducted by an accredited laboratory.
• 仅靠最终产品和环境测试是不够的。他说：“必须实施FSMA强制实施的预防控制措施，并且必须实施HACCP等食品安全计划的核心，以确保食品安全。”

As such, Stombler said, “Accurate 和 reliable test results should be the foundation for every food laboratory. While laboratory standards exist, there is no mandate or assurance that food laboratories follow them.” As such, she recommends that food manufacturers ask any laboratory which is testing its food for human consumption, “Are you accredited to ISO/IEC 17025:2017?”

This is becuase laboratories that are accredited to ISO/IEC 17025:2017 demonstrate an adoption of recognized standards, including the use of quality controls, proficiency testing, 和 competence assessment, she said. “Accreditation to this standard also indicates that a laboratory has proven its ability to perform tests consistently.”

Whether your lab is in-house or outsourced (and whether testing for pathogens or COVID-19), it is critical that you always strive for accurate 和 reliable test results — no matter how challenging the course. Even in the fast-paced world in which we live where time is money, there is no short cut when dealing with food safety.

The author is Senior Advisor 和 Former Editor of QA magazine. She can be reached at [email protected]

行业中的某些部分似乎对“自愿召回”的含义感到困惑。 “自愿”一词与“强制性”相反；但是，对于食品安全召回，尤其是1类召回，“自愿”并不意味着可以选择，也并不意味着不必要。这并不意味着召回公司可以选择。而且，如果您是需要“自愿召回”的产品的客户，那么您也别无选择。召回就是召回，必须采取适当的措施。

联邦法规（21 CFR 7）指出，“召回”是指公司对食品和药物管理局认为违反其所管理法律并对该机构提起法律诉讼的市场产品进行移除或纠正，例如癫痫发作。召回不包括市场撤回或库存恢复。”这意味着无论召回是“自愿”还是“强制性”，该食品均违法。这是非法的。因此，召回虽然是由公司发起的，但绝不是决定性的。

Why has the term “voluntary recall” been used extensively? It may imply that the recalling firm is “doing the right thing” 和 protecting public health by choosing to recall a product. However, if that product has been linked to illness, tests positive for a pathogen, contains an undeclared allergen, or is otherwise violative, it would be completely irresponsible for a firm to 不 recall. Doing the “right thing” should be the default; it should 不 be voluntary.

在FSMA通过之前，所有与产品相关的召回都是自愿的，因为FDA缺乏强制召回权。在某些方面，在FSMA之前的时代，将召回标记为“自愿”更为误导，因为没有其他选择。

Now, FDA does have mandatory recall authority — but this is seldom used 和 is a last resort. Additionally, this authority only applies to “registered facilities” 不 farms. Facilities need to be given the opportunity to recall on their own (e.g., “voluntarily”). It is only if a firm refuses to recall that FDA can initiate a process to mandate a recall. The industry does 不 want “mandatory recalls” to become commonplace.

在供应链中，当收货公司将“自愿”与“可选”等同，并且不确定是否需要将召回转给客户时，“自愿召回”一词会引起沟通挑战。尽管许多农产品的保质期短，但供应链可能会很复杂，因为农产品从农场到包装操作再到包装商再到加工商再到制造商。在每个点上，产品可能会与其他批次和其他产品混合并混合在一起。二次召回，第三次召回和进一步召回通常意味着，相对于最初召回的产品数量，供应链末端的产品总量可能很大。这种情况使得在并非绝对必要的情况下自然不愿召回产品，并且“自愿”一词表明确实没有必要进行召回。

用于传达召回的语言要考虑的另一点是，当宣布“自愿召回”时，它会发送给消费者的消息。这是否意味着对他们来说是自愿的？他们仍然可以吃这种产品，因为他们可能认为生产者实际上并不需要召回，而是自愿采取了这种行动？当因食品安全问题召回食品时，至关重要的是，该行业应为消费者提供明确的指导，以保护他们的健康。召回召回是“自愿的”，会给消费者造成伤害，可能导致疾病，受伤或死亡。

我建议我们放弃“自愿召回”一词，因为它具有误导性且不准确。取而代之的是，使用“企业发起的召回”一词可以更准确地描述这种情况，并限制对供应链中其他人员以及消费者的期望的混淆。

召回即是召回，如果召回公司想要“做正确的事”，它将进行清晰的沟通，对于将产品从分销中移除必须采取的行动没有任何疑问。

蟑螂是最难根除的害虫之一，但不幸的是，对食品加工设施并不陌生。有了充足的食物来源和充足的庇护所，小规模的侵扰便会迅速变成一场噩梦，威胁到在该设施工作的人和食用该产品的人的健康和安全。为防止出没，食品加工设施的管理者必须知道要注意的标志，以及如果怀疑在其设施中应采取的步骤。

德国蟑螂是在世界各地发现的最常见的蟑螂，以被食物源附近的温暖潮湿的地方吸引而闻名。这种蟑螂每年也可以以高达六代的快速繁殖。因此，如果允许侵染，那么它很快就会失控。尽管德国蟑螂是最常见的物种，但美洲，东方和褐带蟑螂也被食物设施所提供的条件所吸引。因此，害虫防治专业人员的正确识别对于根除至关重要。

In addition to being a nuisance, cockroaches pose serious health risks to humans. If they contact any food processing equipment or goods, they can transmit 33 kinds of bacteria, including 大肠杆菌 和 沙门氏菌;六种寄生虫；以及其他七种人类病原体。此外，它们的唾液，粪便和分解的身体部位还含有蛋白质，这些蛋白质可引发过敏并增加哮喘症状的严重性。

To protect your facility 和 product, managers 和 employees need to be vigilant in spotting the telltale signs of a cockroach infestation. Aside from spotting an actual cockroach, another sign is droppings, especially in dim areas where these pests are likely to hide. But because the droppings of certain cockroach species resemble those of rodents, it is important to work with a licensed pest control professional for proper identification.

蟑螂 eggs are also a sign of an infestation 和 may be found stuck to furniture or appliances near food sources or in moist, dark areas. Musty odors also have been reported in cockroach infestations, so be alert for any unusual odors as this could signify a larger problem is brewing within the facility.

由于蟑螂被食物源附近的黑暗潮湿地区所吸引，因此切断蟑螂的通道对于确保您的设施保持无虫害至关重要。为此，建议设施管理员：

• Seal any cracks or holes on the outside of the building using an appropriate sealant, paying close attention to points where utilities 和 pipes enter.
• Properly ventilate storage areas 和 machinery to prevent moisture buildup.
• Keep food products sealed 和 stored properly in air-tight containers.
• Clean high-volume areas often, including employee break rooms, bathrooms, 和 lobby areas where crumbs 和 trash accumulate daily.
• Dispose of garbage regularly 和 store it in sealed receptacles placed at a distance from any building entrances.

蟑螂es are nimble pests that will adapt to survive. While following the steps above can help reduce the likelihood of an infestation, it is important to work with a licensed pest control company to perform regular pest inspections as part of an integrated pest management (IPM) plan designed specifically for your facility’s location 和 needs. Using a three-part practice of inspection, identification, 和 treatment, pest professionals will assess the facility 和 pinpoint 和 address any problem areas — to help protect your employees, facility, 和 products from the threats that cockroaches pose to public health.

Please allow me to again start by saying thank you to all you heroes who are still going to work at the manufacturing plants, providing consumers with safe 和 consistent quality products. You risk more exposure to the coronavirus than those who are able to home quarantine, 和 for your willingness to do that, I salute you. You are my heroes.

这种病毒及其通过呼吸道飞沫传播的机制已在所有行业中引起了许多变化。作为顾问和培训师，我只能想象制造工厂和食品分销工厂以及国际贸易中发生的许多变化。生产车间已重新布置以提供物理距离。清洁和卫生工作为例行工作增加了消毒步骤。实验室必须为工人和工艺流程创建区域，以最大程度地减少人员与样品的接触。绝对是一个勇敢的新世界。请注意安全。

In my world where I’m 不 able to provide in-person consulting services, I am now able to provide training classes 和 courses using virtual means. And this has me rethinking training.

In the January/February 2020 issue of 质量检查 I discussed training 和 the development of training programs. But now, I’m having to dig deeper into the topic because more training is taking place in a virtual world. We use Teams, Zoom, Adobe Connect, 和 other platforms to provide our training to employees 和 even to guests in the facility. So I’ve been thinking about how we ensure this new paradigm of virtual training is effective.

所谓有效，是指如果有人参加，理解，实践并衡量了它。微软在2015年的一项研究中发现，成年人的平均注意力跨度为八秒。知道了，我们如何确保虚拟培训的有效性？

I think I can be a reasonably good teacher in-person, but I’ve had to go “back to school” 和 learn how to teach 和 be effective in a virtual environment. Let’s think about a public training class on the topic of, for example, HACCP principles: A lot of what happens in the in-person class is interaction with other learners. We use class time to learn about how we each work through a risk assessment, how we set critical limits 和 confirm validation of those.

Can this interaction take place in a virtual class?

让我们首先考虑参加为期两天（每天八小时）的虚拟课堂的参加者的感觉。在面对面时，您可以站立和伸展。您可以环顾其他与会者的房间，并“阅读”他们的肢体语言。

作为指导者，我也可以对这些事情做出反应。当我注意到某人的肢体语言说“我听不懂”时，我可以再次查看该材料或将注意力集中在该项目上以确保理解。在虚拟环境中如何发生？

Imagine that you are sitting in front of your computer screen for eight hours straight attending a training course. Most of us have trouble sitting that long, especially if the leader is monotonous. How can a virtual class be interesting enough for two days straight? In addition, as a learner, how difficult is it to get engaged with the class virtually? Do you have to sit 和 listen all day as the instructor reads their PowerPoint slides?

Certainly, all of these things need to be considered when you are creating a virtual class.

在建立公司的虚拟培训课程时，您在创建和展示课程时需要考虑这些内容。我在几个月的虚拟培训中所学到的是要永远记住：“一切都与学习者有关。”

一个班级需要有洞察力，个性化，参与性和可操作性。一门课程需要吸引学习者并使他们想了解更多；它必须为他们提供返回工作时可以采取的信息和行动。

To be engaging, we need to be encouraging 和 build the confidence of the learners. We need to create value for the learners while assuring that the message is interpreted 和 understood.

In the plant, this also may mean that you need to assure that the right subject matter expert (SME) is used to present the virtual class.

我们还需要确保学习者知道这项新的学习将如何转化为增加合规性或可能的利润，并改善个人的工资和工作条件。对新知识的理解和遵守会导致加薪或晋升吗？共享新知识并实施课程后采取的措施对公司有什么价值？这将有助于公司实现目标或保持认证吗？

I’ve also learned that the virtual course should be condensed. The teaching part should be condensed so that the engaging part can be expanded. I need to stop talking so much 和 get the class engaged with breakout groups or assignments, maybe even a game to help the knowledge sink in better.

I need to break it up, so that the learner stays virtually engaged. Maybe the eight-hour class can be reduced to six hours 和 the learners left with time to engage with their teammates.

Another consideration for in-plant virtual training is to assure the right platform is used. Is Zoom the right place to have these classes? Is there a more accessible platform that is easier to use 和 understand? Can you save all your virtual classes on an in-house server, or do you need to post them to a cloud-based location so that they are easily accessed by remote learners? There is much to think about to ensure learners learn.

我认真考虑了各种建议，这些建议可以帮助我成为一名更好，更具吸引力的培训师。希望您也有一些新的想法，我们可以一起改善虚拟培训技术，以确保学习者从这种新的培训模式中学到更多。