any hygiene codes which contain specific recommendations of(foreign) supply for a specitIc produc our contact their importers or brand organizations, in the countries to which they export, to find out if there are The HACCP system is a relatively new approach to the prevention and control of food borne diseases. The Hazard Analysis Critical Control Point (HACCP) system identifies specific hazards and preventative measures for their control to ensure the safety of food haccp is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end-products testing. Any HACCP system is capable of accommodating change, such as advances in equipment, design, processing procedures or technological developments related to the product. II PREREQUISITE PROGRAMMES Prerequisite programmes are defined as the universal procedures used to control the conditions in the food plant environment which contribute to the overall safety of the products; documented prerequisi programmes as the foundation of food safety management. HACCP is not a stand alone programme but part of a larger control programme; implementation of HACCP relies on adherence to prerequisite programmes. Prerequisite programmes MUSt be developed, implemented and documented. Prerequisite programmes include good Manufacturing Practices(GMP)and other programmes IIL. HACCP APPLICATION TO FOOD MANUFACTURING AND PROCESSING HACCP can be applied throughout the food chain from the primary producer to final consumer. As well as enhanced food safety, benefits include better use of resources and more timely response to problems. In addition, the application of HACCP system can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The successful application of HACCP. requires the full commitment and involvement of management and the workforce. It also requires a team approach this team should include appropriate experts; examples might be agronomists, veterinarians, production personnel, microbiologists, food technologists, chemists and engineers, according to the particular stud The application of HACCP is compatible with the implementation of quality management systems, such as ISO 9004 series, and is the system of choice in the management of food safety within such systems. Many food manufacturers and processors have already applied the HACCP system to their operations. The level of safety assurance offered by the HaCCp system is fast becoming the standard for the food industry in industrialized countries Food safety authorities in the United States, Canada and European Union(EU) promote the use of HACCP HACCP is also being incorporated into the Codex Codes of Practice for a number of food commodities Consequently, there is a growing need to promote appreciation for and understanding of HACCP by govemments and the food industry particularly in developing countries The application of HACCP is not limited to food manufactured and processed by mediumto large-scale operations but may also be applicable to smaller operations where safety of foods is of critical importance There are numerous benefits for the food industry while applying HACCP system as a management tool for food safety control. Some key benefits are as follows The HACCP approach is a systematic approach which can be applied to all aspects of food safety including biological, chemical and physical hazards, to all stages of the food chain, including raw materials, growth, harvesting, purchase, production, distribution, and storage to final product usecontact their importers or brand organizations, in the countries to which they export, to find out if there are any hygiene codes which contain specific recommendations of (foreign) supply for a specific product. The HACCP system is a relatively new approach to the prevention and control of food borne diseases. The Hazard Analysis Critical Control Point (HACCP) system identifies specific hazards and preventative measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end-products testing. Any HACCP system is capable of accommodating change, such as advances in equipment, design, processing procedures or technological developments related to the product. II PREREQUISITE PROGRAMMES Prerequisite programmes are defined as the universal procedures used to control the conditions in the food plant environment which contribute to the overall safety of the products; documented prerequisite programmes as the foundation of food safety management. HACCP is not a stand alone programme but is part of a larger control programme; implementation of HACCP relies on adherence to prerequisite programmes. Prerequisite programmes MUST be developed, implemented and documented. Prerequisite programmes include Good Manufacturing Practices (GMP) and other programmes. III. HACCP APPLICATION TO FOOD MANUFACTURING AND PROCESSING HACCP can be applied throughout the food chain from the primary producer to final consumer. As well as enhanced food safety, benefits include better use of resources and more timely response to problems. In addition, the application of HACCP system can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The successful application of HACCP. requires the full commitment and involvement of management and the workforce. It also requires a team approach; this team should include appropriate experts; examples might be agronomists, veterinarians, production personnel, microbiologists, food technologists, chemists and engineers, according to the particular study. The application of HACCP is compatible with the implementation of quality management systems, such as ISO 9004 series, and is the system of choice in the management of food safety within such systems. Many food manufacturers and processors have already applied the HACCP system to their operations. The level of safety assurance offered by the HACCP system is fast becoming the standard for the food industry in industrialized countries. Food safety authorities in the United States, Canada and European Union (EU) promote the use of HACCP. HACCP is also being incorporated into the Codex Codes of Practice for a number of food commodities. Consequently, there is a growing need to promote appreciation for and understanding of HACCP by governments and the food industry, particularly in developing countries. The application of HACCP is not limited to food manufactured and processed by mediumto large-scale operations but may also be applicable to smaller operations where safety of foods is of critical importance. Benefits There are numerous benefits for the food industry while applying HACCP system as a management tool for food safety control. Some key benefits are as follows: * The HACCP approach is a systematic approach which can be applied to all aspects of food safety, including biological, chemical and physical hazards, to all stages of the food chain, including raw materials, growth, harvesting, purchase, production, distribution, and storage to final product use