Safe food is a basic human right even with many foods are often contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically (seen, smelled or tasted), but can cause disease of varying severity, including death especially if the way they are conserved during exposition for sales provides conditions for those microorganisms to grow and reach considerable levels of contamination. The application of a systematic approach, such as the hazard analysis critical control point (HACCP) system, to the identification, evaluation and control of food safety hazards must be carried out to achieve food safety.