HACCP IMPLEMENTATION IN BUSINESSES - THE NEED FOR A FLEXIBLE APPROACH

There is a considerable literature on microbiological hazards which ca use foodborne diseases and illnesses, and factors which influence thei r occurrence and growth in foods. Similarly, stages in the food chain where foods may be mishandled, and practices which often lead to outbr eaks of food-borne diseases are well documented. Although these hazard s and practices can be controlled in order to prevent or minimise risk s to health, foodborne diseases have continued to present: a serious c hallenge to public health. Because the traditional approaches of inspe ction and end-product testing have proved inadequate in tackling the p roblem of food-borne diseases, there is an urgent need to apply more r ational and effective strategies. One such strategy is the Hazard Anal ysis, Critical Control Points (HACCP) system which is currently in int ernational discussion. This paper examines the epidemiological basis f or the application of HACCP to food safety control and describes its a dvantages. It is concluded that to realise the objectives of HACCP, a flexible and simple approach is needed in its practical application ac ross food businesses. Any argument that the system cannot be applied w ithout fully developed and well structured food systems will ultimatel y reduce its potential usefulness in food safety control.