Managing food safety using HACCP - Long Needed,Expensive, Complex, Unecessary?

My knowledge practically and otherwise of HACCP (Hazard and Critical Control Point) methods as a microbiologist and observations over the years in the food industry leads me to think that introducing this regulatory factor into the food delivery industry is a good choice.

I have been the disgruntled one for years wondering why I had to go through so much if I fell ill after eating at a food establishment, isn't food poisoning or intoxication, suspected or confirmed reportable in this country anymore?
How and why should the food store or shop or restaurant not have the task of telling me where the food that went into my now empty food bowl came from.

This is where HACCP comes in, at the higher end, the batches of food sold should have a clear track from origin to preparation to sale, the stock should be traceable and the process of investigation when things go wrong which they should not if the system is used properly should really be easy for food safety management personnel.

Economic Implications, my take on the matter is that it forces literacy and acquisition of information and good record keeping on to the food seller. That is good for the consumer.

Also I found a paper by LJ Unnevehr, HH Jensen published in 1999 with over 60 citations
The economic implications of using HACCP as a food safety regulatory standard

and here is a link to the Food Safety Agency HACCP guide

Got any comments on this; join the discussion.