While implementing systems dealing with food quality and safety assurance, it is necessary to monitor many production parameters in order to guarantee the safety of final products. The aim of the investigations performed was to present some practical possibilities of how to apply statistical methods in the HACCP system. As for any production process, it is impossible to guarantee complete manufacturing accuracy of all elements. Thus, at any stage of the production, variations appear, and they are caused both by the manufacturing process itself and by the environment. The methods of statistical control over the manufacturing involve two basic routines: the production processes are permanently watched and any discrepancies during the production progress are identified. The most essential task of applying such methods is to stabilize the technological processes, and, next, to reach the required production capacity.