DRAFT 1 APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)SYSTEM IN THE FOOD PROCESSING AND MANUFACTURING INDUSTRIES L INTRODUCTION 1. 1 Promotion of exports from developing countries to the European Union(EUand other industrialized countries-al n overview Supplying safe and high quality foods is more important than ever, as importers of food products demand safe food in compliance with strict hvgiene rules Quality improvement, however, is a continuous process The present concems in quality with respect to insects, extraneous matter, moisture, ash, micro-organisms insects, mites, mycotoxin, pesticide residues, heavy metals, non permitted colors, animal excreta, etc. will be addressed if appropriate pre and post-harvest operations, storage and packaging are adopted Though this is not an easy task, a fair degree of acceptability of produce will be attained, if normal care and attention are given at various stages of handling the produce, from growing to packaging. Anyone who owns, manages or works in a food business in the EU - apart from those working in primary food production- is affected directly (and indirectly if supplying to the eu) by the common food hygiene rules across the European Union, as set the Food Hygiene Drective(93/43/EEC). Application of the Food Hygiene Directive(93/43/EEC) will force exporters to a higher and safer quality of produce supplied and to improve production circumstances and methods in the country of origin. Every process which deals with preparing or selling food can be classed as a food business activity including. preparation, processing, manufacturing, transportation, distribution, ling and supplying. 1.2 Hazard Analysis Critical Control Points(HACCP)system The Food Hygiene Directive(93/43/EEC) obliges food businesses in the European Union to implement systems that are based on the principles of Hazard Analysis and Critical Control Point(HACCP). Though non-EU suppliers of food products do not legally have to comply directly with the eu directive on Food Hygiene, they are affected by the eu Hygienic rules. It was clearly confirmed that food businesses in Europe, implementing systems to ensure that hazards are identified and controls are in place, have became increasingly selective in dealing with their(foreign)suppliers and requested a strict application of HACCP in the countries of origin of imported products. In some cases, they have even set out additional hygienic requirements for their suppliers regarding specific product(s) Food businesses in Europe and in other industrialized countries applying systems to food safety, will not buy any raw material if they think that, even after sorting and processing, it could make food unfit for human consumption. Any raw material or processed food product which is only suspected or known to be infected or contaminated with parasites or foreign substances will not be accepted Therefore there is a growing need to promote appreciation for and understanding of HACCP by govemments and food industry, particularly in developing countries So. from rket point of view manufacturers and non-EU exporters of food products to the EU should It the introduction of systems based on haccp in food businesses in the eu. consider food fely pro s and apply HACCP Even more, manufacturers and exporters of food stuff should alsoDRAFT 1 APPLICATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM IN THE FOOD PROCESSING AND MANUFACTURING INDUSTRIES I. INTRODUCTION 1.1 Promotion of exports from developing countries to the European Union (EU)and other industrialized countries - an overview Supplying safe and high quality foods is more important than ever, as importers of food products demand safe food in compliance with strict hygiene rules. Quality improvement, however, is a continuous process. The present concerns in quality with respect to insects, extraneous matter, moisture, ash, micro-organisms, insects, mites, mycotoxin, pesticide residues, heavy metals, non permitted colors, animal excreta, etc. will be addressed if appropriate pre- and post-harvest operations, storage and packaging are adopted. Though this is not an easy task, a fair degree of acceptability of produce will be attained, if normal care and attention are given at various stages of handling the produce, from growing to packaging. Anyone who owns, manages or works in a food business in the EU - apart from those working in primary food production - is affected directly (and indirectly if supplying to the EU) by the common food hygiene rules across the European Union, as set out in the Food Hygiene Directive (93/43/EEC). Application of the Food Hygiene Directive (93/43/EEC) will force exporters to a higher and safer quality of produce supplied and to improve production circumstances and methods in the country of origin. Every process which deals with preparing or selling food can be classed as a food business activity, including: preparation, processing, manufacturing, transportation, distribution, handling, packaging, storage, selling and supplying. 1.2 Hazard Analysis Critical Control Points (-HACCP) system The Food Hygiene Directive (93/43/EEC) obliges food businesses in the European Union to implement systems that are based on the principles of Hazard Analysis and Critical Control Point (HACCP). Though non-EU suppliers of food products do not legally have to comply directly with the EU directive on Food Hygiene, they are affected by the EU Hygienic rules. It was clearly confirmed that food businesses in Europe, implementing systems to ensure that hazards are identified and controls are in place, have became increasingly selective in dealing with their (foreign) suppliers and requested a strict application of HACCP in the countries of origin of imported products. In some cases, they have even set out additional hygienic requirements for their suppliers regarding specific product(s). Food businesses in Europe and in other industrialized countries applying systems to assure food safety, will not buy any raw material if they think that, even after sorting and processing, it could make food unfit for human consumption. Any raw material or processed food product which is only suspected or known to be infected or contaminated with parasites or foreign substances will not be accepted. Therefore there is a growing need to promote appreciation for and understanding of HACCP by governments and food industry, particularly in developing countries. So. from a market point of view. manufacturers and non-EU exporters of food products to the EU should take into account the introduction of systems based on HACCP in food businesses in the EU. consider food safely procedures and apply HACCP . Even more, manufacturers and exporters of food stuff should also