each country being able to ensure that sufficient attention is given to the safety of the food supply for its population common understanding as regards HACCP design and application confidence in the safety of food products, thus promoting confidence in food trade and stability of food businesses incorporation of HACCP and food safety issues into the design and construction of newly-established food industry facilities and equipment focusing of food sector and regulatory resources and activities on HACCP-based interventions Priority for regulatory attention should be directed at high-risk food or high-risk food processes based on epidemiological data, when available. The economic importance of the food process should also be considered but care must be exercised to ensure that the domestic and export markets are not differentiated The form that mandatory rules may take include regulations which require the application of the principles of HACCP to high-risk or key food industries regulations which require the application of the principles of HACCP to all industries The application of mandatory requirements may vary from one food sector to another The use of regulatory, pre-determined Critical Control Points does not eliminate the requirement for industry to develop HACCP plans. If they are to be used, care must be taken to ensure that they are appropriate for the product and process, and that they do not preclude the use of more cost-effective critical control points or control measures Assessment of HACCP systems Following the implementation of a HACCP system, an ongoing assessment is essential This can be achieved at two levels internal assessments/audits(the terms assessment and audit are considered to be equivalent here) carried out by those responsible for the system independent external assessments/audits skilled in the process that is being undertaken, and able to communicate effectively on any questionable issue. It is recommended that the assessor/auditor has a demonstrable independence that facilitates an ability to report objectively and directly to the person responsible for the system Internal assessment/audits Once a HACCP system is in place, it is essential that the person responsible ensures that the system is working effectively. This will involve daily checks to determine if the system is being adhered to and that all necessary measures are in place. The details of the checking process must be included in the 14ACCP plan Depending on the nature and- each country being able to ensure that sufficient attention is given to the safety of the food supply for its population - common understanding as regards HACCP design and application - confidence in the safety of food products, thus promoting confidence in food trade and stability of food businesses - incorporation of HACCP and food safety issues into the design and construction of newly-established food industry facilities and equipment - focusing of food sector and regulatory resources and activities on HACCP-based interventions Priority for regulatory attention should be directed at high-risk food or high-risk food processes based on epidemiological data, when available. The economic importance of the food process should also be considered but care must be exercised to ensure that the domestic and export markets are not differentiated. The form that mandatory rules may take include: · regulations which require the application of the principles of HACCP to high-risk or key food industries regulations which require the application of the principles of HACCP to all industries · The application of mandatory requirements may vary from one food sector to another. The use of regulatory, pre-determined Critical Control Points does not eliminate the requirement for industry to develop HACCP plans. If they are to be used, care must be taken to ensure that they are appropriate for the product and process, and that they do not preclude the use of more cost-effective critical control points or control measures. Assessment of HACCP systems Following the implementation of a HACCP system, an ongoing assessment is essential. This can be achieved at two levels: · internal assessments/audits(the terms `assessment' and `audit' are considered to be equivalent here) carried out by those responsible for the system independent external assessments/audits · skilled in the process that is being undertaken, and able to communicate effectively on any questionable issue. It is recommended that the assessor/auditor has a demonstrable independence that facilitates an ability to report objectively and directly to the person responsible for the system. Internal assessment/audits Once a HACCP system is in place, it is essential that the person responsible ensures that the system is working effectively. This will involve daily checks to determine if the system is being adhered to and that all necessary measures are in place. The details of the checking process must be included in the 14ACCP plan. Depending on the nature and