Journal
FOOD CONTROL
Volume 14, Issue 8, Pages 573-578Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0956-7135(02)00147-0
Keywords
good hygiene practice; HACCP; prerequisite; risk
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The requirements of implementing Hazard Analysis and Critical Control Points (HACCP) principles in food production are increasing. A practical risk quantification model, HYGRAM, was developed for small and medium-sized enterprises to meet this challenge. The model makes the user familiar with the HACCP principles by software-assisted guidance through the procedure, connecting special microbiological hazards, good hygiene practice, and other prerequisite programs to HACCP. HYGRAM is a tool to analyze and quantify risks of different processes, and to compare them. It is developed to relieve enterprises with limited resources in confirming the food safety of their production. (C) 2003 Elsevier Ltd. All rights reserved.
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