The article discusses the costs and benefits of implementing HACCP in the Greek meat industry. A survey of 120 enterprises showed that only about a quarter had fully adopted HACCP, with some not interested at all. The study found that investing in new equipment and microbiological tests were the main costs, while the main benefit was reducing microbial counts. Staff training was identified as a significant challenge. Despite low overall implementation, HACCP has implications for both domestic and international markets. The study highlights the importance of understanding the costs, challenges, and benefits of HACCP implementation in the meat industry.