The food industry and official food control services throughout the world are concerned with the implementation of HACCP. Several countries have built or are in the process of integrating this approach into their regulatory mechanisms, however, the application of this tool has had different obstacles. The aim of our study is to achieve a benchmarking to highlight the interpretations and difficulties in the application of HACCP in food companies in different countries such as: USA, France, Philippines, Italy, Turkey, Spain, Taiwan, Slovenia ..., and propose some key recommendations to facilitate its implementation. Thus, our results showed that implementation difficulties of this approach are everywhere, quoting: difficulties in the process of learning a second foreign language; a complicated terminology; lack of prerequisite programs; technical and structural barriers; lack of or inadequate training; unsuitable ergonomic conditions ... Therefore, there is a great demand for the development and compilation of reference tools to support and facilitate the implementation of this approach. Therefore, a good understanding of the terminology and techniques to facilitate its application and its adoption will lead to a structured approach to food safety globally.