Send to:

Choose Destination
See comment in PubMed Commons below
GMS Krankenhhyg Interdiszip. 2011;6(1):Doc24. doi: 10.3205/dgkh000181. Epub 2011 Dec 15.

Can the Hazard Assessment and Critical Control Points (HACCP) system be used to design process-based hygiene concepts?

Author information

  • 1Institute for Hygiene and Environmental Medicine, University of Greifswald, Greifswald, Germany.


Recently, the HACCP (Hazard Analysis and Critical Control Points) concept was proposed as possible way to implement process-based hygiene concepts in clinical practice, but the extent to which this food safety concept can be transferred into the health care setting is unclear. We therefore discuss possible ways for a translation of the principles of the HACCP for health care settings. While a direct implementation of food processing concepts into health care is not very likely to be feasible and will probably not readily yield the intended results, the underlying principles of process-orientation, in-process safety control and hazard analysis based counter measures are transferable to clinical settings. In model projects the proposed concepts should be implemented, monitored, and evaluated under real world conditions.

Free PMC Article
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for German Medical Science GMS Publishing House Icon for PubMed Central
    Loading ...
    Write to the Help Desk