|Food, Nutrition and Agriculture Review 15 : Food Safety and Trade (FAO, 1995, 72 p.)|
|Food safety through HACCP - The FAO approach|
The HACCP system can be applied throughout the food chain from the primary producer to the final consumer. Besides enhancing food safety, other benefits in applying HACCP include more effective use of resources and more timely response to food safety problems. In addition, the application of the HACCP system can aid inspection by food control regulatory authorities and promote international trade by increasing buyer confidence in food safety.
A HACCP plan is specific to a particular food and processing application. The HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.
The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a team approach. The application of the HACCP system is compatible with the implementation of quality management systems, such as the International Organization for Standardizations ISO 9000 series, and is the system of choice in the management of food safety within such systems.