The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product. However, the highest probability of implementation exists when the product is colonized with bacteria of the Escherichia coli group (coliforms). The structure and content of the programs of preliminary events, obligatory production programs are determined, a monitoring system for critical control points is developed, which allows them to be controlled on the basis of planned measures or observations.