ABSTRACT
The principles of HACCP can be applied to commercial (and domestic) catering and food preparation of a wide variety of raw materials, processes, and combinations of ingre dients used. Qualita tive risk assessments are also often done for the preven tion of food poisoning in both domestic and com mer cial settings. Quantitative risk assessment can be difficult to apply because data on human infections, dose responses, etc. are limited, even in the UK, where good data on food poisoning and infections are otherwise available.
