HACCP is the acronym for Hazard Analysis Critical Control Point. As per definition of Codex Alimentarius, it is a system which identifies, evaluates and controls hazards which are significant for food safety. Due to outbreaks of foodborne illness that damages trade and tourism, international food trade and foreign travels have been greatly affected. Effective hygiene control is essential to prevent adverse human health and economic consequences brought about by foodborne illness, foodborne injury and food spoilage. Everyone has the right to expect that the food they eat always remains safe to eat and suitable for consumption. Great responsibility towards assurance of food being safe and suitable for consumption now lies on farmers and growers, manufacturers, processors, food handlers and consumers.