Food product safety has become a global concern and customers now are as keen as ever on the food they are served. This seminar/workshop imparts the system for assuring food safety through process control at critical points. The system being referred to is Hazard Analysis at Critical Control Points or HACCP which was originally developed for the US space program. HACCP has since been recognized and accepted system globally particularly in Europe. This has become a requirement for exporters of sea food and processed food; local manufacturers of bakery and other food products, including key raw materials. Facilitated by a food processing expert, the participants will learn to analyze potential contaminants from raw materials and the risks and the severity of the threats of contamination at critical control points of the process. Information on possible contaminants: physical, chemical and microbiological, their sources and mode of transmission will be provided.