Food manufacture and processing for safety: the challenge ahead

Abstract Changes in the production of primary agricultural products, in food manufacturing, and in eating habits have been at the root of a number of new food safety concerns. The HACCP system provides a means to address and prevent some of the problems which emerge as a consequence of these changes. However, if the new challenges are to be met effectively, the consumer also must take certain responsibilities. In addition, changes in the perception of food safety may be needed.