THE HACCP-SYSTEM .2. IMPORTANT ASPECTS FO R THE REALIZATION OF THE HACCP-SYSTEM INTO PRACTICE

The hazard analysis is an essential element within the HACCP system. A t first, it includes the identification of possible biological, chemic al and physical hazards (hazard identification). subsequently, a risk assessment is carried out. This means that is has to be examined wheth er preventive actions need to be taken. Conducting a hazard analysis r equires considerable professional knowledge. this is explained in more detail. Furthermore, important aspects for the laving down of prevent ive measures and particularly of CCPs are explained. The HACCP does no t replace hitherto customary hygiene measures. It is rather based upon the well-conceived and effective total hygiene concept of a food esta blishment.