If you process and can meat, produce meat products, process and can fish, shellfish, in any of the areas of fruit and vegetable processing and canning, dairy, homogenized ingredients and dietary foods, and your average number of employees exceeds 250 and the income generated from the previous year's activities, or the book value of assets at the end of the previous year exceeds AMD 1500 million and AMD 1000 million respectively, then according to the point 1 of Appendix N1 to the Decision N 827-Ն of July 23, 2015 of the Government of the Republic of Armenia by January 1, 2017 the system of proper and hygienic production processes and critical control point of hazard analysis (HACCP) should be implemented at your production facilities.

In addition, part 2 of Article 10 of the Decision of the Customs Union Commission (Eurasian Economic Union) dated December 9, 2011 N 880 "On Food Safety" states the following: "The manufacturer shall develop, implement and maintain procedures based on the HACCP principles (HACCP - Hazard Analysis and Critical Control Points) when carrying out food production (manufacturing) processes related to the safety requirements for such products".