Who is responsible for haccp?

HACCP (Hazard Analysis and Critical Control Points) is primarily the responsibility of food manufacturers and processors, who must implement and maintain the system to ensure food safety. This includes identifying potential hazards, establishing critical control points, and monitoring them. Regulatory authorities also play a crucial role by setting guidelines and enforcing compliance with HACCP standards. Ultimately, everyone involved in the food production chain, including suppliers and retailers, shares the responsibility to uphold food safety practices.