Introduction of Critic Control and Regulation Points into the processing of agricultural products interferes with the organization of ensuring the hygienic food production system. It is a question of finding a new approach to the Analytic and Control Methods. They are still being currently tested and are accepted without question and continually succumbing to changes in connection with new knowledge of hygiene. This hypothesis is based on these common principles and their present development and it's result should be seen in the near future. Static acceptation of the HACCP system is not sufficient. Continuous and flexible contact and operation in creating system for food security management needs to be incorporated into the EC market.