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food regulations implemented outside internationally recognized
food standards (Klapwijk et al. 2000). This justification must be com-
plemented by a thorough and comprehensive risk analysis.
The CODEX Alimentarius, as administered by FAO and WHO,
sets out key principles for the global harmonization of food safety
standards, including codes of practice on labeling requirements, risk
assessment, and food analysis. This in turn is the basis for many
national food standards (Burlingame and Pineiro 2007). FAO outlines
the importance of an integrated food chain approach, placing the
responsibility of safe food squarely on the shoulders of all involved
from primary production to food preparation and consumption (FAO
2003). The WTO SPS agreements and the codes of practices issued by
the CAC represent a benchmark for international harmonization of
food safety management that tries to ensure the global trade of safe
food (Aruoma 2006).

10.3.2 European Trade
Within the EU, a number of safety management systems are in place
and harmonized by European food safety regulations. Hazard Analy-
sis Critical Control Points (HACCP) was established as an essential
food safety management system. HACCP is a risk management tool,
which identifies, prevents, controls, and then monitors the most vul-
nerable points in a food production system (Voysey and Brown 2000).
HACCP is a system used for food safety where the process of control
is placed at critical points in the production chain, thus reversing reli-
ance on end-product testing as a means of detecting contaminants
(McMeekin et al. 2006). Concepts for HACCP originated in the 1960s
with attempts to minimize the risk of foodborne illness to astronauts
in space. This was followed by the implementation of HACCP as a
general food safety measure throughout the food production chain.
Because of the implementation of the European Communities
Hygiene of Foodstuffs Regulations in 2000, HACCP is a legal and
customer requirement for all food businesses (Mayes 1998).
CODEX has endorsed HACCP through its Hazard Analysis and
Critical Control Point System and Guidelines for its Application
(CODEX 1997) as a cost-effective system for ensuring food safety.
This coupled with prerequisite systems such as good manufacturing
and good hygiene practice; ensure that food professionals are equipped
with the tools to certify product quality and safety (van Schothorst
2005). Thus, as part of a food safety management system, HACCP
complements general hygiene requirements for food premises (Sun
and Ockerman 2005).
The new EU food hygiene regulations harmonizes food safety
policy within the EU with emphasis on the need to protect public
health in a way that is effective, proportionate, and based on risk
analysis. The farm-to-fork approach recognizes that food safety is the