With the date of accession of the Republic Croatia (HR) to the European union, in HR came into force the new Food Act and the Law of food hygiene and microbiological criteria for food, the Law on official controls carried out in accordance with the regulations on food, food for animals, animal health and welfare and the Law on food information to consumers, which forms the basis for ensuring a high level of protection of human health and consumer interests. EU regulations from July 1, 2013. become directly applicable. The HACCP system plays a major part in preventing hazards or reducing hazard levels to an acceptable level and controlling critical points. Food quality control systems are an important and indispensable part of any food production and processing organization. The purpose of this paper is to describe the establishment of a HACCP control system at the Puđa d.o.o. in the process od making hard cheese, and a general review of the establishment of the HACCP system at the factory. The risks, appropriate control measures and the process of identifying critical control points during the manufacturing process are described. The determination of critical control points is performed with hazard analysis and with the help of a decision tree. Establishment of a control system during system control of control critical points is described, which is covered by the example from internal documents. Remedial actions are listed as are all other documentation covered by the HACCP system.