FROM QUALITY-CONTROL TO QUALITY ASSURANCE

Hygiene measures and their control are becoming increasingly important in the field of food production and processing particularly in the co ntext of EC guidelines. The introduction of a plan of hygiene in food industry firms presupposes that certain control systems exist. The HAC CP concept permits estimation of risks and quality controls during pro duction by means of quick bacteriological methods at critical control points. Hygiene monitoring should be done with methods that are reliab le, quick, direct and easy to carry out.