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.
- Good hygiene practice
Tuominen, P., Hielm, S., Aarnisalo, K., Raaska, L., & Maijala, R. (2003). Trapping the food safety performance of a small or medium-sized food company using a risk-based model: The HYGRAM system. Food Control, 14(8), 573-578. https://doi.org/10.1016/S0956-7135(02)00147-0