The article discusses how some food safety systems are not correctly implementing the Hazard Analysis Critical Control Point (HACCP) principles, which are crucial for ensuring food safety. Specifically, there are issues with identifying hazards, analyzing them, and determining control measures. The use of inconsistent forms for analyzing hazards has led to problems in determining control measures and critical control points (CCPs). This affects the overall implementation of the HACCP system and can impact the safety of food products for consumers.