It is shown by a significant increase of foodborne infections and intoxications that, contrary to the belief of the public, the lack of microbiological safety and not the chemical hazards in the most important among food-borne hazards. Due to the shortcomings of examining only endproduct samples as retrospective monitoring, a preventative approach is needed for assuring microbiological safety such as the Hazard Analysis Critical Control Points (HACCP) system. The article summarized the principles of HACCP as an effective means for controlling food safety problems. The HACCP is increasing being introducer into food production facilities. However, a more objective approach in the development and proper use of critical limits for CCP-s important for linking HACCP with public healt objectives. The author presents a brief overview of recent attemts to improve this linkage by integrating data on the fregyency of pathogens in raw ingredients, predictive microbiology models for their growth and inactivation during various phases of processing and handling and dose-response models for infectivity, estimating probability of infection/iliness, as a quantitative risk assessment.
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