Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?

The application of the Hazard Analysis and Critical Control Point (HACCP) s ystem is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public heal th circles and is one which evokes food safety. However, concomitant with t he headway of the HACCP system in food safety management, the incidence of foodborne diseases is increasing worldwide. Does the increase in foodborne diseases represent a paradox or failure of the HACCP system? The HACCP syst em is not a panacea for all food safety problems. It is a tool that guides food safety assurance personnel in the identification of pertinent hazards and control measures, ensuring that those which are critical for food safet y are applied correctly. In this way, it enhances the safety of the food su pply. While the application of the HACCP system can improve food safety in all situations, its strength and success in preventing foodborne illnesses depend on it being applied correctly and in combination with other food saf ety management systems, including the provision of a sanitary infrastructur e and the application of principles of good hygienic practice. The paper pr esents the reasons for the increase in foodborne diseases, the role that th e HACCP system plays in preventing foodborne diseases, the determinants of its success and failure, and the contribution which can reasonably be expec ted from the implementation of the HACCP system to public health. (C) 1999 Elsevier Science Ltd. All rights reserved.