HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation. The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements. HACCP applicable to :- Farms, fisheries and dairies Processors of meats, fish and feed Manufacturers of bread and cereals, beverages, canned and frozen food Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers Manufacturers of prescription and non-prescription drugs and remedies