What's the point of HACCP?

As many food professionals know, each presentation on HACCP must start with a picture of an astronaut and a Pilsbury dough boy.  It's the law.  Ok, not really but you get the idea; food poisoning in space is not a nice thought.

That said, there are still some food companies out there for which HACCP is seen as a necessary evil not a fantastic tool to save money and time.

Really?  A food safety tool saving you money?  Well why not?

What does the horse and pork meat contamination incident teach us?

Among all of the jokes circulating on twitter and you tube there is a serious message to the contamination incidents which have occurred recently.

I don't want to speculate as to the reason why the specific incidents happened but the concept of traceability, knowing what has gone into the food, how much and where from cannot have been effective in these cases.

What do I think will happen next?