文章基本信息

标题：Can the Hazard Assessment and Critical Control Points (HACCP) system be used to design process-based hygiene concepts?
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作者：Hübner NO ; Fleßa S ; Haak J 等
期刊名称：GMS Krankenhaushygiene Interdisziplinär
印刷版ISSN：1863-5245
出版年度：2011
卷号：06
期号：01
DOI：10.3205/dgkh000181
出版社：German Medical Science GMS Publishing House, Düsseldorf
摘要：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 to be feasible and will probably not readily yield the intended results, the underlying principles of process-orientation, in-process safety control and hazard analysis based counter measures are transferable to clinical settings. In model projects the proposed concepts should be implemented, monitored, and evaluated under real world conditions.