THE HACCP-SYSTEM - PART III - DESCRIPTION OF THE MOST COMMON MISTAKES

The most common mistakes which can be encountered in the conception of HACCP systems are portrayed with the help of examples from practice. A lack of expertise concerning the pathogenesis and epidemiology of fo odborne infections and intoxications in humans are the decisive cause of mistakes. The necessity of the consequential application of HACCP p riciples and that of a clear structure of defined measures are beeing explained. It is not uncommon to find extensive concepts which do not sufficiently meet food safely objectives. It is recommended to have co ncepts of companies analyzed and checked for efficiency, including eco nomic efficiency, by a food safety expert with expertise in the pathog enesis and epidemiology of foodborne infections and intoxications.