HACCP IN PRACTICE

The hazard analysis critical control point system (HACCP) has been evo lving in the food industry since it was first deliberated by the First National Food Protection Conference. Small- and medium-sized enterpri ses (SMEs) are companies with fewer than 500 full-time employees. This article addresses the implementation of HACCP in SMEs, highlighting s ome of the problems. The problems can be arranged in four groups: insu fficient technical resources, concentration of functions, time and fin ancial power. It is the conclusion of this article however, that there are no barriers to the application of HACCP in all food production op erations.