QUANTITATIVE RISK ANALYSIS AND HACCP - SOME REMARKS

In his paper published in this issue Dr Buchanan emphasizes several aspects of hazard analysis critical control point (HACCP) which are poorly defined and often not widely considered. This especially applies to the performing of the hazard analysis, setting of criteria and the role of regulatory agencies. Indeed, these aspects are subjects up for debate, but there are more principles of HACCP that should be considered. This concerns among others the traditional definitions of CCPs: where loss of control results in an unacceptable health risk, where hazards can be minimized or reduced to acceptable levels. These elements are of a quantitative nature but they are used in a more or less qualitative way. Dr Buchanan states that there is a need for quantitative information about risks associated with the consumption of a particular food product. He emphasizes the use of quantitative risk assessment for setting of criteria. Rightly, for proper risk management, the use of more elements of quantitative risk analysis should be considered and used in conjunction with HA CCP. (C) 1995 Academic Press Limited.