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Abstract
With the adoption of the Codex ‘ Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System’ by the Codex Alimentarius Commission in 1993, the HACCP system has achieved international endorsement as a cost-effective means for assuring food safety. WHO has prepared its latest document on the subject, addressing training considerations for the application of HACCP to food processing. The document discusses the respective roles of government health and food authorities and the food industry in assuring the safety of processed food products. The training considerations should form the basis for the development of training materials for food inspectros and food quality assurance personnel.
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