Farm is an area of land and its building used for growing and rearing crops and animals, respectively. It is the primary production in the food chain. HACCP at farm level seems to be unique as there are ranges of microbiological risks occurring as compared to a food factory situation. Contamination of these microorganisms can come from natural environment where eradication of them may just not be feasible. As a matter of fact, many of more recently identified foodborne pathogens can be found in domestic and wild animals, birds and people who can be natural hosts for many of these pathogenic microorganism populations. Actually, the disposal of animal wastes can provide a pathway for contamination through fecal contamination of soil and water. The use of organic manure and compost in organic production systems can give rise to their own set of unique risks. It has been noted that there is a missing link in managing food risks in supply chains. Through the adoption of HACCP at farm level can address these risks aside from enhancing the quality assurance systems.