Abstract
Prerequisite Programmes, hygienic processing measures (hurdles, treatments, etc.) and HACCP programmes all together constitute Good Hygienic Practice (GHP). HACCP is currently the best-recognised management tool that links together all safety related control measures into one single management system. However, HACCP cannot stand alone and needs to be supported by other control measures. A new concept, Food Safety Objectives,will become increasingly important in risk management. Future regulatory Codes of Practice may consist simply of FSOs and basic hygienic principles with explanations, and are illustrated by examples on how the FSOs can be achieved under various circumstances. This paper highlights these trends and provides an overview on how GHP should be managed in the dairy sector.
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