"The Hazard Analysis and Critical Control Point (HACCP) system was introduced approximately 20 years ago as a means to control food-related hazards ... It is widely recognized that good hygienic practices (GHPs) form the basis or an integral part of HACCP. Over the years, governments and food businesses have gained a wealth of experience in the application of GHP/HACCP and many lessons have been learned." (Quoted from paper)