Increasing consumer awareness and concern regarding food safety and quality has forced many food industries to improve the safety and quality of their products by implementing safety assurance systems. quality and safety management. In response to consumer pressure, many industries have adopted the Hazard Analysis and Critical Control Point (HACCP) system because it is a well-known, preventative, and cost-effective system if implemented effectively, as well as required by law. HACCP can be identified as a systematic scheme 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, some basic procedures essential for food safety must be in place and which include factors for raw material control, personal hygiene and training, operational control, waste management, good laboratory, traceability and recall procedures. All the above-mentioned procedures can fall under the term prerequisite programs (PRP), first described by the WHO. (Wareing, 2010) Furthermore, in order to maintain and strengthen the HACCP system, a quality management system such as ISO 9000 should be integrated. ISO 9000 standards are requirements that must be addressed by each company to meet product specifications and customer requests every time and punctuality. (6) ISO 9000 quality systems undertake regular management review of customer problems and complaints, as well as records and corrective actions. In fact, most larger food companies have a consumer service section and a technical section to handle consumer safety and quality issues, as well as communication with the relevant authority... half of paper ... radio frequency identification (RFID) systems where information can be read via a radio frequency link. (FSA, 2002) Furthermore, according to EU laws, each animal must be labeled with certain information such as its origin, date of slaughter, and subsequently stamped 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. Furthermore, the traceability system is a legislative requirement that requires a special batch code on each package to facilitate the recall of the product in case of detection of any problem and withdrawal from the market before it reaches the hands of the consumer and to facilitate international trade , thus protecting both consumer health and the reputation of the food industry.References: