Introduction - what is HACCP? HACCP (Hazard Analysis Critical Control Point) is a preventive system of food quality control. It is a systematic and science based approach used in the food production (Pierson & Corlett: 1992; Leaper: 1997). When it is used properly, HACCP system may monitor any area or point in production chain that could be hazardous (contamination with pathogenic micro organisms, physical objects or chemicals) to overall product safety. The system is supposed to …showed first 75 words of 1770 total…

…showed last 75 words of 1770 total…Action Project 2002; Available from www.globalfooodnetwork.org [Accessed 25 October 2005] TAYLOR E., TAYLOR J.Z. 2004. Perception of "the bureaucratic nightmare" of HACCP, British Food Journal, 106, 65-72 BIBLIOGRAPHY GRIFFITH C.J. 2005. Are we making the most of food safety inspection? British Food Journal, 107, 132-139 KHANDAKER S.A., ALAUDDINN M. 2000. Economic analysis of food borne diseases control programme in Australia, International Journal of Social Economics, 32, 767-782 www.who.intel/en/ www.foodstandards.gov.uk http://scholar.google.com/