An effective tool for ensuring the quality and safety of food products is a safety management system. The system is based on the principles of HACCP (Hazard Analysis and Critical Control Points), recognized in the world and recommended for the Russian food industry. Thus, the research topic is relevant. The aim of the work is to develop elements of a safety management system based on HACCP principles in the production of fortified cheese products. Tasks to be solved: collection and analysis of initial information, identification and analysis of hazards, selection of measures to manage them, justification of critical control points and mandatory control measures (PRPo), preparation of a HACCP plan and a preliminary action plan. To do this, we used an algorithm for assessing the probability of occurrence of dangerous factors, a risk analysis diagram, and a «decision tree». The article analyzes initial information about the product and production, identifies dangerous factors, reveals and combines critical control points, presents management measures. The results served as a basis for the development of the HACCP plan and the plan of mandatory preliminary measures. The developed elements of the safety management system will exclude the production of products unsafe for consumers.