Gerigk K, Ellerbroek L
Robert von Ostertag-Institut, Bundesgesundheitsamt, Berlin.
Dtsch Tierarztl Wochenschr. 1994 Jul;101(7):270-2.
A future standardized EU food controlling concept demands additional efforts in food controlling systems. The Hazard Analysis Critical Control Point (HACCP) concept has already been introduced to the EU food hygiene directive 93/43/EEC as a tool to ensure food safety during production. Primarily, it is a preventive measure for health risks in food. The start of any HACCP application is the collection of data, a risk assessment, the determination of Critical Control Points (CCPs), the specification of critical limits to separate acceptable and unacceptable values for each CCP and finally keeping of records and the verification of the implemented HACCP concept. As shown in the present paper, the application of the HACCP concept should be carried out according to the specific conditions of the individual factory. It is still not known, how small food producers will be able to implement the HACCP concept and how the official food inspection service will adapt to the required inspection procedures.
未来标准化的欧盟食品控制概念要求在食品控制系统方面做出更多努力。危害分析与关键控制点（HACCP）概念已被引入欧盟食品卫生指令93/43/EEC，作为确保生产过程中食品安全的一种工具。从根本上说，它是针对食品健康风险的一项预防措施。任何HACCP应用的起始步骤都是数据收集、风险评估、关键控制点（CCP）的确定、为每个CCP划分可接受值与不可接受值的关键限值的设定，最后是记录保存以及对所实施的HACCP概念的验证。如本文所示，HACCP概念的应用应根据各个工厂的具体情况来进行。目前尚不清楚小型食品生产商将如何实施HACCP概念，以及官方食品检验服务机构将如何适应所需的检验程序。
