HACCP is a framework, ensuring the end food product is ready for consumption, and safe to eat. The need of standards certification reduce risks as far as possible. HACCP is so important because its prioritizes and controls potential hazards in food production. Controlling major food risks, such as microbiological, chemical and physical contaminants and provides the framework to produce foods that is safe and to prove they were produced safely. This manuscript of Frozen Chicken Meat, Towards HACCP Certification is my thesis during food safety studies.