Abstract by author:
The increased consciousness of consumers on issues of food safety has led to the adoption of hazard analysis at critical control points [HACCP] as an entirely new and innovative service for the food safety regulation. The development of the system in 1959 by the Pillsbury Co, to prevent food safety hazards before they occur, has led to its standing out from other systems of the same nature because of its numerous benefits. It is not only in use as a management tool for specific sectors of the food industry in Namibia and all over the world, but also as a trade standard that has a positive influence on the fish and seafood industry's export performance. However like any other standard... [there are] drawbacks associated to its implementation. Thus this paper explores the system, its cost and benefit consideration in the Namibian, Africa and global context
