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

Pirkko Tuominen; Sebastian Hielm; Kaarina Aarnisalo; Laura Raaska; Riitta Maijala

doi:10.1016/S0956-7135(02)00147-0

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

Pirkko Tuominen^*
, Sebastian Hielm
, Kaarina Aarnisalo
, Laura Raaska
, Riitta Maijala

^*Corresponding author for this work

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

34 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 language	English
Pages (from-to)	573-578
Journal	Food Control
Volume	14
Issue number	8
DOIs	https://doi.org/10.1016/S0956-7135(02)00147-0
Publication status	Published - 2003
MoE publication type	A1 Journal article-refereed

Keywords

Good hygiene practice
HACCP
Prerequisite
Risk

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10.1016/S0956-7135(02)00147-0

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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.",

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AU - Hielm, Sebastian

AU - Aarnisalo, Kaarina

AU - Raaska, Laura

AU - Maijala, Riitta

PY - 2003

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AB - 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.

KW - Good hygiene practice

KW - HACCP

KW - Prerequisite

KW - Risk

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ER -

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

Abstract

Keywords

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