[Epidemiologic aspects of a new approach to monitoring hygienic food handling using the hazard analysis critical control points (HACCP) system].

The hitherto used traditional control of food hygiene focused on assessment whether the controlled sanitary and technological practice is consistent with requirements of regulations sometimes comprises also details of minor importance. To put it briefly, in the course of the production process are many check-up points, but only some or possibly only one is a critical control point. Moreover, by periodic supervision the hygienist is able to record the hygienic and technological state typical only for the time of control. Microbiological examination of final products can reveal only negative sequelae of microbial processes; it does not provide information on the conditions of contamination nor ensure protection against it. For these and other reasons the conclusion is reached that the hitherto used traditional approach of the hygiene supervision is not quite effective and must be replaced by a more active approach focused on the control of factors threatening the wholesomeness already during the production process. The new approach to supervision of food hygiene is the HACCP system (hazard analysis critical control points). The system works rationally as it is based on analysis of systematically assembled data on the causes and conditions which evoked the illness of the consumers by food products or meals. HACCP can be described as prompt, as health or quality problems are revealed immediately after their genesis during production or processing and are eliminated immediately. The system is also comprehensive as it comprises not only the basic technological process incl. processing or modification of ingredients but takes into account also the handling of the given food product after termination of production and in particular final culinar processing. The system can be applied to all pathogenic agents transmitted by foods to man from bacteria and their toxins, viruses, parasites, moulds and mycotoxins, biotoxins but also contaminants and radionuclides. The system requires reliable epidemiological statistics of alimentary infections and intoxications and in practice the participation of an epidemiologist, hygienist and food technologist.