Meat industry's goal is producing safe, high quality products, whilst optimally using all of its' resources. This is why all the measures to ensure safety of the product are actioned. Using risk analysis and overseeing of all critical points has been started to ensure detailed analysis of all steps of the manufacturing process and introduce preventative measures. With the end result being control of the whole process and consumer protection in regards to presence of pathogens and potential food poisoning causes, especially Aerobic mesophilic bacteria, Salmonella spp., Enterobacteriaceae, Staphylococcus aureus, sulfite-reducing Clostridium and Listeria monocytogenes. Subject research was done in the meat industry, on a technological process of producing cooked sausages - hot dogs, frankfurters and Parisienne sausages. Results of the research show production of safe food, which is every food manufacturer's goal and a prerequisite for exporting products onto the global market.