The article describes in detail the modern food safety, principles, objectives, relevance of the HACCP system, internal and external advantages and problems of implementation of the system. In order to improve the quality of products, it is necessary to implement enterprise management systems that meet international standards, pay special attention to training and improving their skills, improve existing quality systems and invest in them. Also, to combat the producers of low-quality products, media efforts are needed, which are able to raise consumer awareness. It is necessary to explain that buying a cheap food, the buyer condemns himself to the consumption of substandard food
