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

N.-O. Hübner, S. Fleßa, J. Haak, F. Wilke, C. Hübner, C. Dahms, W. Hoffmann & A. Kramer
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...