The hazard analysis and Critical Control Points (HACCP) system is designed to ensure the safety of food products. The establishment of this system in food production units identifies special risks and necessary measures to control and prevent the occurrence of risks. Also, in case of hazard, it predicts corrective measures along the food chain (from farm to table). Increasing the awareness of the interested users (quality control managers of production units, experts and students) about how to establish an efficient and continuous HACCP system is very important. The 14 stages of establishing the HACCP system include: Regulation and policy of food quality management, forming a group (team), defining the scope of application, describing the product, describing the use cases, drawing the work flow diagram, confirming the process flow diagram on site by the team and following steps (7 principles) including: conducting a hazard analysis and identify control measures, determining the Critical Control Points (CCPs), determining the critical limit or limits for each CCP, creating a monitoring system for each CCP, determining corrective measures for possible deviations, determining methods for confirming the system (verification), and finally, the establishment of the archiving and documentation system, which is given in the national standard of Iran under number 4557.