Development of implementation strategies Once the decision has been made to implement HACCP, countries ought to develop strategies which reflect perceived needs. These strategies should be resource realistic and designed to ultimately achieve the desired objectives. They should be determined and agreed upon by the key players"and the governmental agencies should work conjunction with the industry sectors, wherever possible, to identify and promote the best option available for the development of the HACCP initiative. Where possible, the implementation strategies should facilitate a phased move towards HACCP to better manage the transition Factors to be taken into consideration when determining priorities should include epidemiological information on foodbome diseases, high-risk foods or processes, and the economic importance of the sectors under consideration The plan for implementation of HACCP should be developed within the constraints of the available resources and achievable time-scales. The availability of training resources needs to be taken into consideration during the developmental stage. Care should be taken to ensure that costs are kept to a minimum and that a maximum benefit is obtained Implementation of the HACCP system should be integrated into national food policies. It should be considered an important component of any country's National Plan of Action for Nutrition, or National Plan of Action for Environment and Development. Progress and status reports on the implementation of HACCP systems should be considered a permanent item for national food safety coordinating committees or equivalent organizational bodles pproaches and programmes should be harmonized by the different regulatory agencies involved. should these exist Through consultation between regulatory and industry egies can be developed relevant to spe ecrso nl stsescifl HAte auditing programmes can be developed in the same way a first priority when implementing the HACCP system in the food safety programme should be to sensitize and raise the awareness of all people responsible in all sectors of the food industry and regulatory agencies. This should be done by using the skills of personnel who are knowledgeable in the HACCP system and who can respond effectively to the concerns expressed about proposed changes As far as possible, the integration of HACCP into food regulations should be delayed until the mechanisms have been set up to train food inspectors and food safety assurance personnel in industries Food industry associations, as well as regulatory agencies, should consider creating an advisory body for HACCP implementation in small and medium-size enterprises. It is likely that these enterprises will constitute the largest proportion of the food industry in any country. Their resources will be limited. Practical assistance in making the transition should aid the change processDevelopment of implementation strategies Once the decision has been made to implement HACCP, countries ought to develop strategies which reflect perceived needs. These strategies should be resource realistic and designed to ultimately achieve the desired objectives. They should be determined and agreed upon by the "key players" and the governmental agencies should work in conjunction with the industry sectors, wherever possible, to identify and promote the best option available for the development of the HACCP initiative. Where possible, the implementation strategies should facilitate a phased move towards HACCP to better manage the transition. Factors to be taken into consideration when determining priorities should include epidemiological information on foodborne diseases, high-risk foods or processes, and the economic importance of the sectors under consideration. The plan for implementation of HACCP should be developed within the constraints of the available resources and achievable time-scales. The availability of training resources needs to be taken into consideration during the developmental stage. Care should be taken to ensure that costs are kept to a minimum and that a maximum benefit is obtained. Implementation of the HACCP system should be integrated into national food policies. It should be considered an important component of any country's National Plan of Action for Nutrition,' or National Plan of Action for Environment and Development.' Progress and status reports on the implementation of HACCP systems should be considered a permanent item for national food safety coordinating committees or equivalent organizational bodies. Approaches and programmes should be harmonized by the different regulatory agencies involved, should these exist. Through consultation between regulatory and industry personnel, specific HACCP implementation strategies can be developed relevant to specific industries. Appropriate auditing programmes can be developed in the same way. A first priority when implementing the HACCP system in the food safety programme should be to sensitize and raise the awareness of all people responsible in all sectors of the food industry and regulatory agencies. This should be done by using the skills of personnel who are knowledgeable in the HACCP system and who can respond effectively to the concerns expressed about proposed changes. As far as possible, the integration of HACCP into food regulations should be delayed until the mechanisms have been set up to train food inspectors and food safety assurance personnel in industries. Food industry associations, as well as regulatory agencies, should consider creating an advisory body for HACCP implementation in small and medium-size enterprises. It is likely that these enterprises will constitute the largest proportion of the food industry in any country. Their resources will be limited. Practical assistance in making the transition should aid the change process