This project was aimed at encouraging cooperation between scientists and industrialists so that a more systematic and unified approach to HACCP and multiple preservation systems would be achieved.
In order to ensure that a more unified and systematic approach is adopted to the application of combined systems in food processing and preservation, the hazard analysis critical control point (HACCP) system for hazard analysis and risk assessment was developed. Use of this system should allow better monitoring and control of food design, processing and distribution.

The concerted action involves 40 participants from 11 countries with representation from universities, research institutes and food research associations as well from industry. Participants have shared information on the various mechanisms for food preservation and have considered the use of instrumental monitoring systems at critical control points (CCPs). The use of information derived from mathematical modelling for application as aids to decision making at CCPs has been investigated. The benefits of HACCP systems have been identified and a comprehensive glossary of commonly used terms has been produced.
Community states involved with the development and manufacture of new foods using conventional or novel processing and preservation systems have benefitted from a greater appreciation of the use of quality assurance, rational product design and process optimisation. A group of 40 academics, food industry specialists and consultants was assembled to research and debate the important issues. Quality and safety were considered and all major sectors of food and drink manufacturing, distribution, retailing and catering were included in the studies.