THE HACCP CONCEPT IN THEORY AND PRACTICE

The HACCP concept is meant to be applied specifically to a given produ ct and takes into account chemical, physical, biological and especiall y microbiological health hazards. It does not replace traditional meas ures of hygiene but should be based upon a food plant's well thought-o ut and efficient hygiene concept. The article will present the major e lements of this concept and address the prerequisites necessary to dra w up HACCP. The example of the Zurich concept will demonstrate briefly how the HACCP concept can be integrated into a quality assurance syst em.