As the pork production industry moves closer to adopting and using Hazard Analysis and Critical Control Point (HACCP) management systems, effective pathogen identification becomes necessary. Additionally, relationships between management strategies and prevention and/or reduction of pathogens on the farm is needed. An important component of these systems is the associated economic costs and ben...

background: provision of safe drinking water is one of the basic needs of every society and it will only be possible through preventive and comprehensive management of drinking water security programs such as haccp. hazard analysis critical control point (haccp) is an internationally accepted process control system which includes recognition and determination of risk factor properties of proces...

Risk assessment and HACCP are related, but fundamentally di€erent processes. Four major elements of risk assessment are commonly described (hazard identi®cation; exposure assessment; dose-response assessment or hazard characterization; and risk characterization). Some similarities exist between the inputs for the ®rst elements of risk assessment (hazard identi®cation) and HACCP (hazard analysis...

Current Hazard Analysis Critical Control Points (HACCP) approaches mainly fit for food industry, while their application in primary food production is still rudimentary. The European food safety framework calls for science-based support to the primary producers' mandate for legal, scientific, and ethical responsibility in food supply. The multidisciplinary and interdisciplinary project ALERT pi...