. /.WORLD TRADE
ORGANIZATIONG/SPS/N/NIC/9
14 November 2003
(03-6134)
Committee on Sanitary and Phytosanitary Measures Original:  Spanish          
NOTIFICATION
1. Member to Agreement notifying:  NICARAGUA
If applicable, name of local government involved:           
2. Agency responsible:  Ministry of Agriculture, Livestock and Forestry
3. Products covered (provide tariff item number(s) as specified in national schedules
deposited with the WTO; ICS numbers should be provided in addition, where
applicable):  Foodstuffs          
4. Regions or countries likely to be affected, to the extent relevant or practicable:           
5. Title, language and number of pages of the notified document:  Technical Standard on
the Hazard Analysis and Critical Control Point System (HACCP). (11 pages, in Spanish)
6. Description of content:  The Hazard Analysis and Critical Control Point System (HACCP)
identifies specific hazards and the preventive measures needed to control them, in order to
ensure food safety.  It is an instrument used to assess risks and establish control systems that
focus on preventive measures rather than being based primarily on the analysis of the finalproduct.  All HACCP systems can adapt themselves to changes such as advances in
equipment design and processing proced ures, or technological developments.
The HACCP can be applied to the entire length of the food supply chain, from the
primary producer to the end consumer.  The advantages of the system include not only
improved food safety, but a more efficient use of resources and a more timely response toproblems.  Moreover, application of the HACCP system can facilitate inspection by
supervisory authorities and promote international trade by increasing confidence in food
safety.
The full commitment and participation of bo th management and staff is essential if
application of the HACCP system is to produce good results.  Team work is also necessary
and should involve experts such as biologists, vets, production workers, microbiologists,
specialists in medicine and public health, food technologists, chemists and engineers,depending on the study being carried out.  HACCP application is compatible with the
application of quality control systems, such as the ISO 9000 series, and is the preferred
method used to monitor food safety w ithin the framework of such systems.
7. Objective and rationale: [  X ] food safety,  [     ] animal health,  [     ] plant protection,
[ X ] protect humans from animal/plant pest or disease, [     ] protect territory from
other damage from pests           G/SPS/N/NIC/9
Page 2
8. International standard, guideline or recommendation:
[ X ] Codex Alimentarius Commission,  [    ] Office International des Epizooties,
[    ] International Plant Protection Convention,  [    ] None
If an international standard, guideline or recommendation exists, give the appropriate
reference and briefly identify deviations:  Codex Standard CAC/GL 18 - 1993          
9. Relevant documents and language(s) in which these are available :  03 001-97 Technical
Standard on the  Hazard Analysis and Critical Control Point System (HACCP)
10. Proposed date of adoption:           
11. Proposed date of entry into force:  12 January 1999          
The notification procedure was delayed pending the adoption of Government
decisions on the internal organizational infrastructure.
12. Final date for comments:           
Agency or authority designated to handle comments:  [  X ] National notification
authority, [   X ] National enquiry point, or address, fax number and E-mail address (if
available) of other body:           
MIFIC, Km 6 carretera  a Masaya
Tel.:  (505) 267 0161  Ext. 1138
Fax:  (505) 267 2019E-mail:  nsolano@mific.gob.ni;  luisdinarte@hotmail.com
13. Texts available from:  [  X ] National notification authority, [  X ] National enquiry
point, or address, fax number and E-mail address (if available) of other body:
MIFIC, Km 6 carretera a Masaya
Tel.:  (505) 267 0161  Ext. 1138
Fax:  (505) 267 2019
E-mail:  nsolano@mific.gob.ni;  luisdinarte@hotmail.com