FIGURE 1. FIGURE 2. to undertake a HACCP analysis of their process, the regulatory agencies should undertake a risk categorization of food and feed businesses along the entire food chain. Businesses should be categorized on the basis of: a. b. c. d. e. Hazards associated with their raw ingredients Hazards associated with the process Hazard associated with their finished products Food Safety Controls and management capabilities Consequences of a major non compliance Some food businesses are victims of their own success and outgrow their management capabilities and plant facilities, posing a public health risk whereas others introduce requirements in excess of the legal requirements and subject themselves to third-party audits. There is a move by the competent authorities from inspecting premises to auditing food safety management systems. The latter satisfies the authorities that the food business has procedures in place to produce safe food on an ongoing basis whereas the former just gives a snapshot of how things are on the day of the visit. This move needs to be accelerated to ensure the activities of the national inspectorates are adding maximum value. One good system’s audit can be much more effective than numerous inspections. The food chain is only as secure as its weakest link OCTOBER 2009 | FOOD PROTECTION TRENDS