Hazard Analysis Critical Control Point (HACCP) systems can be used to
assure the safety of food products. Guidelines for implementation incl
ude developing criteria for control, applying preventive/control measu
res, and verifying that the HACCP plan is working. The criteria for ea
ch Critical Control Point (CCP) should derive from microbial challenge
testing studies. Furthermore, microbiological criteria should be sele
cted as a part of the verification activities.