The hazard analysis critical control point (HACCP) system, created to prevent disease hazards caused by food and to provide food safety, has gained increasing importance in food companies. This part of the food industry can benefit at economic and human levels from the establishment and the effective management of such system. The article first reviews the concepts and explains the methodology underlying the HACCP system. The different steps necessary to set up an efficient HACCP system in food industries are outlined. In the concluding part of the article, an exemplary implementation of the system in a frozen fruit company is described.