Increasing consumer awareness and concerns regarding food safety and quality have forced many food industries to improve the safety and quality of their products by implementing implementation of quality assurance and safety management systems. In response to consumer pressure, many industries have adopted the Hazard Analysis Critical Control Point (HACCP) system because it is a well-known preventative and cost-effective system if implemented implemented effectively, and is also required by law. HACCP can be identified as a systematic system for identifying, evaluating and controlling hazards. It can be applied to many types of products and processes, from primary production to consumption (farm to fork). However, before implementing a HACCP system, certain basic procedures must be in place which are essential for food safety, including raw material control factors, personal hygiene and training, operational control, waste management, good handling practices. laboratory, traceability and recall procedures. All the procedures mentioned above can fall under the term Prerequisite Programs (PRP) which was first described by WHO. (Wareing, 2010) Furthermore, in order to maintain and strengthen the HACCP system, a quality management system must be integrated such as ISO 9000. ISO 9000 standards are requirements that must be followed by each company to meeting product specifications and customer requests every time. on time and on time. (6) Regular management review of customer problems and complaints, in addition to recording and corrective action, is undertaken by ISO 9000 quality systems. In fact, the majority of large food companies have a service section to consumers and a technical section to manage consumer safety and quality issues as well as communication with the competent authority...... middle of paper ......s identification systems by radio frequency (RFID) where information can be read by a radio frequency link. (FSA, 2002) Additionally, under EU laws, each animal must be labeled with certain information such as its origin, date of slaughter, and then marked with the slaughterhouse's traceability code. (EU, 2007) Overall, the traceability system is considered one of the prerequisite programs and without such programs in place, the HACCP system will be ineffective. In addition, the traceability system is a legislative requirement that requires on each package a special batch code to facilitate the recall of the product in case of detection of a problem and its withdrawal from the market before reaching the consumer and to facilitate the international trade, thereby protecting both consumer health and the reputation of the food industry.References: