Trapping the food safety performance of a small or medium-sized food company using a risk-based model: The HYGRAM system

Pirkko Tuominen (Corresponding Author), Sebastian Hielm, Kaarina Aarnisalo, Laura Raaska, Riitta Maijala

Research output: Contribution to journalArticleScientificpeer-review

33 Citations (Scopus)

Abstract

The requirements of implementing Hazard Analysis and Critical Control Points (HACCP) principles in food production are increasing. A practical risk quantification model, HYGRAM, was developed for small and medium-sized enterprises to meet this challenge. The model makes the user familiar with the HACCP principles by software-assisted guidance through the procedure, connecting special microbiological hazards, good hygiene practice, and other prerequisite programs to HACCP. HYGRAM is a tool to analyze and quantify risks of different processes, and to compare them. It is developed to relieve enterprises with limited resources in confirming the food safety of their production.
Original languageEnglish
Pages (from-to)573-578
JournalFood Control
Volume14
Issue number8
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Keywords

  • Good hygiene practice
  • HACCP
  • Prerequisite
  • Risk

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