This document discusses implementing food safety principles in small to medium-sized enterprises (SMEs) from an engineer's perspective. It outlines key food safety concepts like Hazard Analysis and Critical Control Points (HACCP) and the importance of food safety for SMEs given increased regulations and customer concerns. The advantages of having an engineering background for managing food safety are described, such as a systematic approach and ability to understand production processes. Challenges that engineers may face in SMEs are also covered, such as lack of management commitment and employee reluctance to accept new ideas. The conclusion advocates for government support of food safety in SMEs and emphasizes that communication skills are important for engineers in addition to technical knowledge.