Food Safety Management legislation is now based on the traceability of food, and control of any potential hazards, in order to limit the possibility of food poisoning outbreaks. It is based on HACCP principles ie. a system where monitoring checks and controls are put in place with the aim of reducing or eliminating potential food safety risks. It is recommended by the Food Standards Agency (FSA) that those involved in the implementation of a HACCP system have a minimum of Level 2 training in Food Safety and HACCP.