Conclusion

The initial mission of the food industry is to find ways of producing sufficient quantities of food to feed the population safely.

It has been applied for over 60 years, since the HACCP method first appeared in the 1960s, and is still the foundation of all food safety certification programs.

Throughout the latter part of the last century, quality approaches and the emergence of food safety certification programs, spurred on by regulations, have enabled companies to implement ever more effective tools to guarantee food safety.

And yet, despite all the inspections, training and controls inherent in HACCP and FSMS programs, there are still cases of failure of food safety control systems.

The introduction of unannounced audits has opened up a new dimension in food safety management.