There is a general agreement that the main reason for domestication was to provide a reliable source of food protein. Wild animals were hunted for thousands of years, killed for meat, wool, fur, and liquid by our predecessors. This one-way relationship between humans and animals was changed much later, during domestication and until know, the man took responsibility for animals and changed and developed different production system and ethical relationship with animals. After Second World War, the governments tried to change so called traditional agriculture to more intensive. Animals have been kept in high concentration and for the continuous production as a consequence, disease control became essential. European Union issued a paper on food safety (White Paper on Food Safety 2000) where the EU commission tried to push forward a framework of legislation for further improvement and to develop more transparent and improved quality standards throughout a food chain from farm to table. This paper reviews a number of recent developments, starting with an integrated quality control system that collecting important data from the animal birth, through to the animal rearing phase to the end (i. e. slaughter). The importance of Hazard Analysis Critical Control Point (HACCP) is discussed, together with their concepts to assure safe animal food production.

Key words: animals; chain controlling systems; food safety

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