Establishing HACCP in such scenario gives very little chance of it becoming a meaningful
exercise and there is a real risk that it will be seen as a burden by all personnel5. For all plants, HACCP system is a
comprehensive process control system and it is, thus, an important tool in combating the worldwide escalation of
foodborne disease4,7. Consumers and other stakeholders are increasingly concerned about the continuing sequence of
food scandals and incidents. Penetration of hazards into foods in an unexpected extent may suggest a system failure
not only in the local production but also at the national level. These scandals often obtain wide coverage in the news
media and in publications and as a result, consumers are familiar with food scandals1. Our research shows that the
food business operators (FBOs) are quite satisfied with the present status and do not intend to develop their food
safety controls further because they are resource-demanding. In the situation when both the production and the
consumer environments are changing, any lag in HACCP development may cause loss of its functionality. Evidence
of leaks in the preventive function of the present food safety arrangements may be seen in the recent “Horsemeat
scandal” in 2013. Adulterated food scandals are significant because they reveal a problem in the execution of basic
HACCP procedures2