13. Conclusion

Today, the HACCP method has become part of the routine for the main players in the human food chain, from primary production to distribution. It has been, and still is today, a factor in the standardization of food safety practices among the great diversity of these players, thus contributing to the overall and continuous improvement of these practices and, by the same token, to the overall improvement of the safety level of the various productions. What's more, this method is not set in stone, and revisions are bound to be made in the years to come, mainly to the key stages of the method which will enable a better understanding and application of the concepts it contains.