Hazard analysis and critical control point systems applied to public health risks: the example of seafood.

Abstract

The authors describe the way in which the two components of risk analysis--risk assessment and risk management--can be used in conjunction with the hazard analysis and critical control points concept to determine the allocation of resources at potential critical control points. This approach is examined in the context of risks to human health associated with seafood, and in particular with regard to ciguatera poisoning.