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Over the years, the requirements of man in nutrition began to rise and this has resulted in the development of the food industry. The main concern therefore the industries is now to ensure the quality of food at all stages of production to the consumer's plate. This requires adherence to and implementation rules, aimed at prevention rather than troubleshooting. So, was created the Quality Assurance System H.A.C.C.P (Hazard Analysis and Critical Control Points). The HACCP system was established in 1959 and at the end of the year upgraded defines more CCPs and functions as tool management and even there the system improved. These improved margins covered by integrating the HACCP system to ISO 22000. In this graduation work presents and analyzes the system H.A.C.C.P in food industry animal origin on meat preparations.