The article covers the basics of food safety, in particular dairy. On the 1st of July, 2013 the Technical regulations of Customs Union 021/2011 “On food safety” entered into force. According to it the manufacturer of food products have to develop, implement and maintain procedures based on HACCP principles. Since February 15, 2015 all food processing companies are required to implement and realize the production activity in the HACCP system. All technological processes should be based on the principles of this system, starting from receipt of raw materials to provision of products to the end customer. The introduction of a system of control HACCP is especially important for dairy companies, in connection with certain features of the raw materials. First, milk is a product of animal origin. Secondly, storage and method of manufacturing line of dairy products have their own specifics, different from other types of food. In addition to the main use – improving the safety of produce and manufactured products – HACCP provides the producer with a number of economic advantages.