All food manufacturers have a responsibility to have a full knowledge of the risks involved in their process, extending from raw materials through to consumption. The Hazard Analysis and Critical Control Point (HACCP) system is described as a management tool to develop preventive procedures for powder manufacture. Traditional HACCP focuses on microbiological pathogens as the hazard to the consumer. Within Dairy Crest Ltd a hazard is defined in the wider context of failure to meet product and process specifications. The paper describes the origin and development of HACCP, and gives a checklist for its successful implementation. Particular problems in implementation are discussed with reference to the author's experience. HACCP is only as effective as the management team driving it, and they must be clear as to the documentation they are setting out to produce