System HACCP elementem bezpieczeństwa

In realization of food processing all elements of food-chain must be included to systematic activities. In reality we have three possibilities as systems: GHP-Good Hygiene Practice, GMP-Good Manufacturing Practice and HACCP-Hazard Analysis and Critical Control Points. From basic point of view, the last one is crucial for the further performance. In the article, the 7 principles and 14 stages of HACCP implementation are demonstrated. The benefits and threats are presented. It assures the quality of food-products, being factually the security system for customers and clients (health of people!), buying these products in shops or markets.