Part I: provides HACCP system and its benefits and summarizes the seven principles of international knowledge to analyze the sources of danger at critical set point. * Part II looks at how to develop a HACCP plan from the beginning wanted persons and Arts Hazard Analysis to adjust the Critical Control points (CCPs) and what to do in the event of something improper. * Part III: explains in detail how the HACCP plan can be put into effect for both new and existing products, taking into account the HACCP system required for effective maintenance procedures. The HACCP is the acronym for Hazard Analysis at Critical control points. The HACCP system is a way to define the organization and assess the hazards and risks associated with the process of production. This allows management to focus technical resources on these vital steps that regulate product safety. The important point is to separate the evaluation of HACCP system to adjust the safety and those of the quality control systems do not even have a chance of interference.