I. Introduction

The consumption of contaminated foods causes many cases of foodborne illness each year. Most foodborne illness is caused by foods handled, prepared or stored improperly by food handlers in the food industry (Appendix 1). In order to control food safety problems and prevent food poisoning, all food businesses including food service
organizations should prepare their own Food Safety Plan (FSP) based on the principles of Hazard Analysis and Critical Control Points (HACCP) system.
Basically, HACCP system is just the systematic application of good practice to the prevention of food safety problems and hence production of safe food. Prevention has two key elements: (1) anticipation of the problems and (2) design of the right preventive
solutions. Prevention is active, not passive, in its approach.

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