The following are possible methods for monitoring critical control points in a food manufacturing process. Do you think

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The following are possible methods for monitoring critical control points in a food manufacturing process. Do you think they are suitable methods? Give reasons why you think they are good or bad. (i) Removing samples of product at regular intervals and measuring the pH using a pH electrode. (ii) Removing samples of product at regular intervals and determining the numbers of pathogenic microorganisms present using conventional culture methods. (iii) Removing samples of product at regular intervals and determining the numbers of pathogenic microorganisms present using PCR methods.(iv) Measurement of temperatures during cooking using a thermocouple in the cooking vessel connected to a chart recorder. (v) Measuring temperatures during cooking by checking at regular intervals using a calibrated mercury-in-glass thermometer. (vi) Assessing the effectiveness of dilute hypochlorite solutions used for sanitizing by taking regular samples and measuring the activity of chlorine using a test kit based on a simple color change.
The following are possible methods for monitoring critical control points in a food manufacturing process. Do you think they are suitable methods? Give reasons why you think they are good or bad.
(i) Removing samples of product at regular intervals and measuring the pH using a pH electrode.
(ii) Removing samples of product at regular intervals and determining the numbers of pathogenic microorganisms present using conventional culture methods.
(iii) Removing samples of product at regular intervals and determining the numbers of pathogenic microorganisms present using PCR methods.
(iv) Measurement of temperatures during cooking using a thermocouple in the cooking vessel connected to a chart recorder.
(v) Measuring temperatures during cooking by checking at regular intervals using a calibrated mercury-in-glass thermometer.
(vi) Assessing the effectiveness of dilute hypochlorite solutions used for sanitizing by taking regular samples and measuring the activity of chlorine using a test kit based on a simple color change.