On January 1, 2009, The regulation of the Food Act (NN 46/07) was put into effect, under which all food business operators, except those at the primary production level, are required to establish a food safety management system based on the principles of the HACCP system. Accordingly, by this date, all food business operators were required to establish and implement in their manufacturing facilities a HACCP system. The HACCP system plays a major role in preventing hazards or reducing hazard levels to an acceptable level and controlling critical points. Every food production and processing organization must have a food quality control system. The purpose of this paper is to show the establishment of the HACCP control system in the production facility of the dairy I-PAK d.o.o. in the process of production of cheese from bladder and describe the individual steps in introducing the HACCP system into the production process. This paper uses data and experience from dairy I-PAK d.o.o. Also, all the risks, related control measures, risk analyzes and identification of critical control points are explained in the process of production of cheese from bladder from dairy I-PAK d.o.o. The determination of critical control points was performed using a hazard analysis and with the help of a decision tree. All documentation and other actions covered by the HACCP system are listed.