Finnish food producers bear the responsibility for consumer safety. Operators in the sector have developed the HYGRAM® assessment model, which analyses hygiene risks effectively.

The risk analysis of food hygiene comprises risk assessment, management and communication. The risk assessment describes and identifies the dangers that can be caused to consumers. Also assessed are the susceptibility to them, and the probability and seriousness of harmful consequences arising from it. The risk management model can set targets, choose the best measures and implement them in order to reduce risks.

The hygiene-risk assessment model is suitable for the development of systems already being used by companies and for the assessment of hygienic and microbiological dangers in production processes. A user-friendly Excel-based program can be downloaded on the Internet. The program familiarizes its user with the principles of risk assessment. Its data bank has descriptions of eleven microbiological hazards.

The risk control program was thought up and put into effect by the National Veterinary and Food Research Institute, the Faculty of Veterinary Medicine at Helsinki University and ten companies that are in the food industry or otherwise involved in food production.

>> http://hygram.vtt.fi
>> www.vetmed.helsinki.fi/elintar
>> Food industry invests in safety (23.7.2003)