ABSTRACT
Introduction 201 Risk analysis, risk management and HACCP 201 Prerequisite programmes 202
HACCP 205 Summary 206 Sources of information and further reading 208
The general principles of food hygiene in terms of hazards and risks for food manufacturing are no different from those of other food handling operations. The hazards are also the same but the risks can be far greater because of the sheer numbers of consumers who could potentially be affected, particularly in large-scale operations.
