Hazard Analysis and Critical Control Points (HACCP) system is a very important food safety tool that most countries throughout the world try to implement and make pressure for its adoption. The food safety literature demonstrates that a successful HACCP system involves a complex mix of managerial. The aim of this study was to verify the control measures of critical control points (ccp) and monitoring procedures during processing steps of food chain in two kitchen hotels. Control measures like sanitizing and its effects in reducing microbial levels of food contact surfaces (chopping machines, kitchenware, knives, worktops, and cutting boards) were verified, also critical limits of established critical control points e.g. temperature of cold stores, freezers, thawing, cooking, hot holding, cold holding, cooling and reheating units were also verified. The food contact surfaces sampled in the two kitchen hotels were within the recommended standard. Our results set a representative picture of the actual situation in the tested samples.