inappropriate handling during preparation in households or food service/catering establishments Changing lifestyles, depicted by an increasing number of people eating outside the home, in food service or catering establishments, at street food stalls, or in fast-food restaurants. Responsibility for food preparation shared between family members who are not always aware of food safety rules Increased worldwide tourism and international trade in foodstuffs, leading to a greater exposure to foodborne hazards from other areas Increased contamination of the environment Increased consumer awareness of food safety Lack of or decreasing resources for food safety It is this climate of increasing concern about food safety, the lack of sufficient resources and the recognition of the limitations of traditional approaches to food safety assurance which have accentuated the need for a cost-effective food safety assurance method. The HACCP system has proven to be such a system 3. The HACCP system and its benefits The HACCP system is a scientific, rational and systematic approach to identification, assessment and control of hazards during production, processing, manufacturing preparation and use of food to ensure that food is safe when consumed (i.e. it does not present an unacceptable risk to health). With the HACCP system, food safety control is integrated into the design of the process rather than the present ineffective system of end-product testing. Therefore, the HACCP system provides a preventive and thus a cost-effective approach to food safety The HACCP system can be applied throughout the food chain, from the primary producer to final consumer. Its implementation should be guided by scientific evidence of risks to human health. The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a multidisciplinary approach. This multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary science/medicine, production, microbiology, public health, food technology, environmental health, chemistry, and engineering, according to the particular The HACCP principles can be applied in a variety of ways The HACCP system is a system used as a method of food safety assurance in food production, processing, manufacturing and preparation The HACCP system is amenable to effective food control. It allows for more efficient inspection of food operations, as the role of food inspectors is centered on the assessment of the HACCP plan and confirmation that it is properly designed and operating effectively The HACCP concept can also be used to study food preparation practices,inappropriate handling during preparation in households or food service/catering establishments. · Changing lifestyles, depicted by an increasing number of people eating outside the home, in food service or catering establishments, at street food stalls, or in fast-food restaurants. Responsibility for food preparation shared between family members who are not always aware of food safety rules. · Increased worldwide tourism and international trade in foodstuffs, leading to a greater exposure to foodborne hazards from other areas. · Increased contamination of the environment. · Increased consumer awareness of food safety. · Lack of or decreasing resources for food safety. It is this climate of increasing concern about food safety, the lack of sufficient resources, and the recognition of the limitations of traditional approaches to food safety assurance which have accentuated the need for a cost-effective food safety assurance method. The HACCP system has proven to be such a system. 3. The HACCP system and its benefits The HACCP system is a scientific, rational and systematic approach to identification, assessment and control of hazards during production, processing, manufacturing, preparation and use of food to ensure that food is safe when consumed (i.e. it does not present an unacceptable risk to health). With the HACCP system, food safety control is integrated into the design of the process rather than the present ineffective system of end-product testing. Therefore, the HACCP system provides a preventive and thus a cost-effective approach to food safety. The HACCP system can be applied throughout the food chain, from the primary producer to final consumer. Its implementation should be guided by scientific evidence of risks to human health. The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a multidisciplinary approach. This multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary science/medicine, production, microbiology, public health, food technology, environmental health, chemistry, and engineering, according to the particular study. The HACCP principles can be applied in a variety of ways: - The HACCP system is a system used as a method of food safety assurance in food production, processing, manufacturing and preparation. - The HACCP system is amenable to effective food control. It allows for more efficient inspection of food operations, as the role of food inspectors is centered on the assessment of the HACCP plan and confirmation that it is properly designed and operating effectively. - The HACCP concept can also be used to study food preparation practices