In recent years, there has been a marked evolution in private sector approaches to managing product quality. The food industry has been moving away from the traditional, largely reactive approach, focusing on end-product testing and “fire-fighting” to deal with quality problems, to a total quality approach emphasizing prevention and involvement of all personnel in providing customer satisfactio...

At the basis of safe food production practises is the design and manufacture of products with a good safety record. When new products are developed, informed and qualified judgement is used which considers potential microbiological hazards and the necessary control measures as part of the HACCP concept. The Hazard Analysis part is often referred to as a safety assessment or risk assessment. How...

During validation and verification of the system for the proper implementation of HACCP principles, it is essential to rely on microbiological data. Considerable science research has been carried out during the last twenty years on sampling and testing of carcasses for hygiene criteria. This includes the preferable indicator microorganisms to be used, in order to indicate the general hygiene of...