Good Hygienic Practice and Good Manufacturing Practice. The proposed revision also highlights the importance of the GHP and gmP as the foundation for food safety, which is a prerequisite for an effective HACCP programme Principle 1: Hazard Analysis: Additional guidance is provided regarding the application of this Principle taking into consideration issues related to risk assessment Management commitment. Greater emphasis is put on the commitment of management, without which the implementation and maintenance of a HACCP programme would not be successful Decision tree. It is made clear that the decision tree provided in the Codex Guidelines may not be applicable to all situations and that it is given as an example only 5. Considerations for the implementation of HACCP The successful implementation of a HACCP programme requires consideration of the following points The need for HAccP To successfully implement HACCP in the food supply system, authorities responsible for food safety must first be aware of the need to move to a system such as HACCP. Until this need is acknowledged, it is unlikely that a commitment at any level can be expected Motivations for adopting HACCP may include the need to reduce the incidence of foodborne disease ensure a safe food supply for the population promote(facilitate)trade in food products promote tourism Responsibility for HACCP implementation The main responsibility for the implementation of a HACCP-based approach to food safety lies with industries involved in all stages of the food chain policy makers and planners who have the mandate to facilitate the adoption of HACCP systems government authorities, including legislators, regulatory food control officials and health education bodies In addition, the following groups also have an important contributory role to play in the successful introduction of HACCP systems academia training and research institutes nongovernmental organizations consumersGood Hygienic Practice and Good Manufacturing Practice. The proposed revision also highlights the importance of the GHP and GMP as the foundation for food safety, which is a prerequisite for an effective HACCP programme. Principle 1: Hazard Analysis: Additional guidance is provided regarding the application of this Principle taking into consideration issues related to risk assessment. Management commitment. Greater emphasis is put on the commitment of management, without which the implementation and maintenance of a HACCP programme would not be successful. Decision tree. It is made clear that the decision tree provided in the Codex Guidelines may not be applicable to all situations and that it is given as an example only. 5. Considerations for the implementation of HACCP The successful implementation of a HACCP programme requires consideration of the following points: The need for HACCP To successfully implement HACCP in the food supply system, authorities responsible for food safety must first be aware of the need to move to a system such as HACCP. Until this need is acknowledged, it is unlikely that a commitment at any level can be expected. Motivations for adopting HACCP may include the need to: - reduce the incidence of foodborne disease - ensure a safe food supply for the population - promote (facilitate) trade in food products - promote tourism Responsibility for HACCP implementation The main responsibility for the implementation of a HACCP-based approach to food safety lies with: - industries involved in all stages of the food chain - policy makers and planners who have the mandate to facilitate the adoption of HACCP systems - government authorities, including legislators, regulatory food control officials and health education bodies In addition, the following groups also have an important contributory role to play in the successful introduction of HACCP systems: - academia, training and research institutes - nongovernmental organizations - consumers