The risk analysis and critical control points (HACCP) system is the set of holistic procedures aimed at preventing foods from physical, chemical risks and organic. These procedures must be followed and enforced by authorities such as food manufacturers, HACCP team and government control agencies. The HACCP team is a group of four to six people responsible for the implementation, performance and application of the HACCP system in a food manufacturing company. They are trained on the HACCP approach (Mortimore & Wallace, 2001). Typically, a company promotes a group of experienced, multidisciplinary employees to join this group (Pun & Bhairo-Beekhoo, 2008). These procedures help manufacturers or handlers ensure that foods are safe before they are introduced to consumers or marketed around the world. HACCP procedures have proven to be a more effective and efficient system for monitoring and managing food hazards than the conventional approach that focused only on inspection or testing of the final product, without monitoring the entire process. There are seven HACCP procedures that are mandatory to follow. Procedures lead to hazard analysis, identification of critical control points (CCP), definition of critical limits, monitoring of critical control points, definition of corrective actions, process verification and record keeping (refer to Figure 1 in Appendix 1). The first The HACCP system procedure requires the HACCP team to conduct the hazard analysis. Initially, they conduct a hazard analysis identifying hazards that can contaminate food throughout the entire production process. The HACCP team starts this process by listing the human food pathogens, after which it carries out an assessment of the production process, raw materials... halfway through the document... the management and the company's HACCP team review the assessment to ensure the effectiveness and stability of the performance of the HACCP system. Works CitedCormier, R. J., Mallet, M., Chiasson, S., Magnu´sson, H., & Valdimarsson, G. (2007). Effectiveness and performance of HACCP-based programs. Science Direct, 18, 665-671. Loken, J. K. (1995). The HACCP food safety manual. NY, USA: John Wiley & Sons Mortimore, S. & Wallace. C. (2001). HACCP. Oxford, UK: Blackwell Science.Mortimore, S. (2001). How to make HACCP actually work in practice, Journal of Food Control, 12, 209-215. New Zealand Food Safety Authority. (2003). An introduction to HACCP. New Zealand.Pun, K.F., & Bhairo-Beekho, P. (2008). A 14-Step Strategy for Implementing HACCP in Snack Manufacturing, The Journal of the Association of Professional Engineers of Trinidad and Tobago, 37 (1), 48-59.