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Abstract: Food safety includes knowledge and practices related to collective health, in order to prevent risks associated with food. Adjacent is quality control, which combines basic foundations for the food production process to be carried out avoiding the emergence of foodborne diseases (DTAs). DTAs are caused by eating contaminated food or water, where several factors contribute to the emergence of diseases. With this, the Health Surveillance presents as one of the inspection roles for the release of the health license. Thus, the present work is a review of the literature based on quality control programs based on food safety with an emphasis on foodborne diseases. To guarantee product hygiene and food safety, there are several programs, such as: Good Manufacturing Practices (GMP) aim to avoid contamination of products, from the reception of raw materials to consumption. Self Control Program (PAC), the main tool for agribusiness in the control of manufacturing processes.