The food industry sector has become aware of the specific risks generated by this type of installation and its impact on the population health, which has raised a number of questions related to the management system which can provide information reliable on the safety and quality of the products coming to the consumers. All food can be contaminated in different ways and at levels that can cause disease more or less severe (such as, for example di gestive and nervous disorders, fever, vomiting, abortions, injuries, choking...), and can even cause death.