The article discusses principles and practices of food quality assurance, including definitions, food safety, quality programs, ISO standards, GMPs, HACCP, and more. It explains the distinction between food quality and food safety, as well as the importance of implementing quality systems in the food industry to ensure safe and high-quality products. The authors emphasize the significance of following good manufacturing practices and HACCP prerequisite programs to prevent hazards and ensure food safety. The evolution and principles of the HACCP system are also outlined, highlighting the importance of developing and implementing HACCP plans for food safety.