elements of HACCP system (Table 1). In the received replies, CCPs
(Critical Control Points) was almost always mentioned (97% of answers),
followed by GHPs (Good Hygiene Practice) (85%), less by
CPs (Critical Points) (51%) and even more less by PRPs (17%) and
OPRPs (Operational Prerequisite Programs) (15%). GHPs was specifically
listed next to the PRPs in order to estimate the knowledge
of the system by employee filling the questionnaire. The percentage
for GHPs indication was high and comparable to the CCPs. The use
of Kohonen's ANNs showed the close connection of these elements
with CPs, which were regarded together as part of the food safety
management system. The biggest cluster consisting of 28 businesses
(42.5%) indicated together GHPs, CPs and CCPs (42.5%) as
elements of the HACCP system. The next was a cluster of 17 businesses
(25.7%) which indicated CCPs and GHPs, as shown in Table 4