There are a great number of micro and small enterprises in which fermented products are manufactured in a traditional way. These traditional workshops and small fermented meat sausages plants must ensure the safety of their products by taking preventive proactive measures, assisted by mandatory legal requirements, but this can be difficult for a small teamn. By referring to the Codex Alimentarius HACCP method, consulting scientific literature, and brainstorming, the objective of this Chapter is to present a generic model for HACCP implementation in traditional workshops and small fermented meat sausage plants that can help to achieve the safety of traditional fermented meat sausages.