HACCP programmes,whichwouldeasevalidation and reassessment,has also
beendifficultto produce, particularlyin smalland medium-sized enterprises or
where no previousqualitymanagement systemexists and thus record-keepingis
not partof the companyculture(Mortimore,2001;Paniselloand Quantick,
2001).An important problem in risk assessmentat the manufacturinglevel is that
a more quantitative systematic approach should be used, and that a risk
assessmentprocedureshouldbe basedon scientific knowledgeand performedby
a teamthathas the knowledgeand experienceneeded to performreliable
evaluationof risks.Suchhazardanalysiscomprises fourelements: (1) hazard
identification (what maybe present),(2) hazard assessment (which of the
identifiedhazards needcontrol),(3) control measure assessment (whichcontrol
measuresare effectiveand to whatextenttakinginto consideration also the cost
effect) and (4) combinationof control measures.Oftenthis kindof expertiseis
missing fromindustry, whichdoesnot alwayshavethe resourcesneeded.
Emphasison morepowerful toolsfor assessmentand control of hazards is being
stressed in a new ISO standard (FoodSafetyManagement System, CD ISO 22000,
ISO TC34/WG8). To helpin overcomingat leastsomeof theseproblems, a
practicaland easy-to-userisk assessment tool for establishingGMPand HACCP
principles in the pulp, paperand packagingindustry is under development.
PaperHYGRAM’is a risk assessmentmodel basedon the conceptsof HACCPand
GMPfor performing and maintainingrisk assessmentof process hygieneand safety
aspects in the pulp,paperand packaging industry.It is a Windows(Windows NT/
XP/2000 is required) basedprogram that does not require special computerskills.
The tool,calledHYGRAM’(hygiene risk assessment model),has beenespecially
developedfor assessing risksin the foodindustryand has been usedas a basisfor
building up a separatemodel for the paperindustry(Tuominenet al., 2003).
Table24.3 Comparisonof drivingforces,employee attitudesand knowledgeon
hygieneand safetymanagementaspectsin foodand paperand packagingindustries
Food Paper PackagingLegaldemands xxx xx xx
Customerdemands xx xxx xxx
Companyimage xxx xxx xxx
Employeeknowledgeon hygiene
and end-productsafetyaspects xxx x x(x)
Employeeattitudestowardshygiene
and safetymanagementactivities xx(x) x(x) xx(x)
Establishmentof GMP xxx x xxx
Implementationof HACCP xx xxx xx
Documentation x(x) xx x(x)
xxx = high,verypositive; xx = medium,neutral; x = low,negative
Boldcrosses= mostimportantcharacteristics
xx(x),x(x) = dependingon size of company,attitudemaybe verypositiveor medium,neutral
390 Handbookof hygiene controlin the foodindustry