For the purposes of the definition of food safety program in section 4(1) of the Act, the prescribed requirements for such a program are that –

(a) the program complies with –

(i) Standard 3.2.1; or

(ii) the food safety principles known as Hazard Analysis and Critical Control Point (HACCP) established by the Codex Alimentarius Commission; and

(b) the program is documented in writing.