The HACCP system constitutes a food safety management system based on a scientific, systematic, rational, multi-disciplinary, and cost-effective approach, controlling safety problems in food processing, especially for high-risk foods such as meat, poultry or fishery products (Deodhar, 2003, Huss, 1995, Jensen and Unnevehr, 2000, Ziggers, 2000 and Zugarramurdi et al., 1999).