The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products. but also a variety of bakery. flour confectionery and confectionery products. https://www.roneverhart.com/Ultimate-20-Piece-Navy-Blue-Nylon-Lantern-Party-Pack-Assorted-Sizes-of-6-8-10-12-5-Round-Lanterns-Each-for-Weddings-E/