Food safety – in fact consumer safety for the physical, chemical and biological risks transmitted through food products – in the globalization era that we are living in currently, has a bigger and bigger importance through: the changed/changing way of living, socio-economic causes, demographic objectives, the growing degree of pollution of the environment that we are living in, the discovery and knowing a larger area of food transmitted microorganisms, as well as trough the growing sensibility of mankind towards various food components.

From this point of view, the core of the modern food hygiene has been moved from the classical hygiene and its prevention and control, towards a critical and systematic analysis of the hole food chain through a risk management situated in a system optics, based on preventing probable risks.

HACCP is defined by Codex Alimentarius as: a system that defines evaluates and controls important risks from the food safety point of view.

The aim of the paper is to follow the way in which the modern system of quality assurance (in the present situation the HACCP system) can contribute to the production of a food product (in this paper consumption milk 1.8%) in maximum security conditions as well as the rebuilding of the consumer’s trust in the product of a nutritional, biological quality, which is almost unique.

On the basis of hazard analysis done by the HACCP team, at the factory of dairy products S.C.COVALACT S.A. taking into account only the fabrication flux of the milk consumption 1.8%, 4 critical control points have been identified: 3 critical biological points and a chemical one.

food safety, biological risks, Critical Control Point, Codex Alimentarius