5В073200 - Standardization and certification This training manual contains information on the establishment and development of the food safety system, the analysis of the main provisions of food safety systems, provides information on the main international and regional standards in the field of food safety, theoretical aspects of the food safety system of HACCP, which include the principles of HACCP, the concept of a hazard analysis system and critical control points of HACCP, the program of industrial control in ensuring food safety for compliance with the requirements of the system we have HACCP, practical and methodological aspects of the implementation of the HACCP food safety system by the example of the domestic enterprises for the production of non-alcoholic beverages. All this information will allow students of this area to know the features and principles of food safety of the HACCP, to obtain skills and skills in the implementation of the basic provisions and requirements of food safety standards (HACCP), the application of this knowledge in their further practical professional activities.