At my request, I transferred to the HACCP Working Group in July, 1992. This one-year on-line microbiological survey and monitor of food processing factories advanced my understanding of environmental stresses on microorganisms and the methods of destroying them. My co-workers and I submitted the proposals "The HACCP System for Production of Frozen Roasted Eel" and "The HACCP System for Production of Ice Bar" in June, 1993. HACCP is a preventive system of food safety. It is more effective and reasonable than conventional quality assurance programs based on end-production testing. This system has been introduced into Taiwan by FIRDI for over four years. However, the concept of HACCP is still frequently misunderstood or little known, partly because plant management often mistakes it for a "trouble-shooting" system, not a "trouble-preventing" one. Another reason is the complexity of decisions about where the "real" CCPs are located and what the applicable criteria are for preventing a false sense of security. Taiwan is demanding of pecialists in this field.