Traditionally, a food safety program acts as reactive, i.e. upon the occurrence of a problem in food safety, the process gets evaluated. HACCP, on contrary, is proactive in terms of identifying the potential problems and prohibiting them before they take place. Both the vendors and regulators expect a proper HACCP plan in maintaining food safety. To match the HACCP system, regulators are now turning their attention from walls, floors and ceilings to factors of food contamination. Although implementing HACCP is an intimidating task, yet some of its forms are easy to apply.
