Consumer confidence had been shaken the world over, following a series of high-profile food safety incidents. This along with the increasing regulatory and retailer requirements has created a need for producers re-evaluate their food safety procedures. Physical contamination prevention equipment is often considered a CCP (Critical Control Point). Proper commissioning, ongoing certification, verification, as well as documentation are requirements of most food safety systems. Robert Rogers, Senior Advisor for Food Safety & Regulation, with METTLER-TOLEDO Safeline will discuss a few of the HACCP recognized food safety programs and how food processors can achieve compliance.