Abstract
HACCP programmes are evolving in the USA as the principal method for food safety control. HACCP has long been applied by food manufactures and has recently become the tool of choice for Federal and state regulatory agencies, retailers and food service operators in order to minimize the occurrence of food safety problems. Regulatory agencies are expected to act soon to initiate a long-term programme for implementing HACCP as a mandatory food safety control programme. HACCP represents a transition in philosophy for the food industry and regulators away from crisis management toward total quality management. The objective is to control food safety by analyzing the potential hazards, being aware of process flow, designing the system to prevent problems, involving the operators in decision making, and documenting events. HACCP is enjoying great success in the US food industry and is the forerunner for other quality management-based programmmes, such as ISO 9000 quality systems.
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