[The Hazard Analysis Critical Control Point concept for food production].

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.