abstract The present dregree work focused on the proposal to implement a HACCP Plan, for the natural, fruity, bio-natural, bio-fruity and royal jelly line of the ABC plant, as a proposal for improvement and thus, to improve the control of the process of elaboration of the same, with the objective to assure the innocuity and to improve the quality of the finished product. Initially the checklist of hygiene requirements in plants was applied to see the current situation of the company, where facilities, personnel, controls and documentation were evaluated. A series of problems were then identified during production, through a brainstorming carried out by the HACCP team, which were grouped by having common themes in six categories, and where the main problem was identified through selection matrix, for which a scale of qualification was elaborated in which each member of the team made its voting and was obtained as main problem to the one of greater score, being the one of "Control of inefficient parameters" of which the diagram of Ishikawa which is a graphic representation in the form of a fishbone, where the horizontal spine represents the problem to be analyzed and diagonal lines come out, where the possible causes that give rise to the problem are analyzed. According to the results obtained, a proposal was made to improve and review the documentation. The description of the flow diagram was then performed, which was verified in situ by HACCP equipment, raw material hazards analysis and each stage of the process, identification of critical control points, development of a monitoring system and verification, to corroborate that the HACCP Plan is being carried out, and that it is efficient. During this work, improvements were made to the infrastructure and equipment of the ABC plant, thus reducing critical control points.