Role of those responsible for implementation of HACCP systems Industries own the HACCP systems, and it is vital that all the key players recognize this fact and tailor their involvement accordingly. Specifically, the roles for industry and government are Industry considerations The need to take ownership of the HACCP system The need to have a clear understanding of the principles of the HACCP system The need for commitment on the part of both management and staff towards the implementation and maintenance of the HACCP system The need to allocate the resources necessary for HACCP implementation The need to provide sufficient resources for training The need to share experiences with other sectors to ensure that adequate provision is made for food safety Government considerations The need to provide leadership based on understanding and commitment The need to provide appropriate legislation and policies that promote and enhance the adoption and implementation of HACCP principles The need to define and establish nationally-acceptable levels of food safety risks The need to ensure that, when HACCP is implemented, regulatory food control officials are able to confirm that the system is correctly designed and conducted The need to provide sufficient resources to train regulatory food control officials The need to enforce any legislative requirements that have been adopted The need to develop appropriate strategies to implement and monitor the progress of HACCP The need to liaise with representatives from all sectors of the food chain, including consumers, on issues of food safety, appropriate control mechanisms and 14ACCP in general The need to liaise internationally on all aspects of HACCP for its harmonization and developmentRole of those responsible for implementation of HACCP systems Industries `own' the HACCP systems, and it is vital that all the key players recognize this fact and tailor their involvement accordingly. Specifically, the roles for industry and government are: Industry considerations · The need to take ownership of the HACCP system · The need to have a clear understanding of the principles of the HACCP system · The need for commitment on the part of both management and staff towards the implementation and maintenance of the HACCP system · The need to allocate the resources necessary for HACCP implementation · The need to provide sufficient resources for training · The need to share experiences with other sectors to ensure that adequate provision is made for food safety Government considerations · The need to provide leadership based on understanding and commitment · The need to provide appropriate legislation and policies that promote and enhance the adoption and implementation of HACCP principles · The need to define and establish nationally-acceptable levels of food safety risks · The need to ensure that, when HACCP is implemented, regulatory food control officials are able to confirm that the system is correctly designed and conducted · The need to provide sufficient resources to train regulatory food control officials · The need to enforce any legislative requirements that have been adopted · The need to develop appropriate strategies to implement and monitor the progress of HACCP · The need to liaise with representatives from all sectors of the food chain, including consumers, on issues of food safety, appropriate control mechanisms and 14ACCP in general · The need to liaise internationally on all aspects of HACCP for its harmonization and development