HACCP  is a self-control system of dangers that may affect the safety of food and includes the application of good practices (hygiene, manufacturing, distribution, documentation, ...) within the entire chain of food preparation and, as today can be often heard, from field to table.

Industrialization of the production in agriculture, the use of the agents such as additives, hormones, pesticides, antibiotics, etc. has led to customer dissatisfaction and loss of confidence in the institutions responsible for controlling food safety in the European Union, which resulted in a growing demand for healthy correct food.

Medical errors, incidents during the treatment, prescribing and use of drugs has made health care institutions, their management and staff responsible, and a strong emphasis on getting the health care equivalent to the funds spent increased demands for cost analysis, effectiveness of treatment and care for the patient.