In order to a higher degree of food safety, as well as public health interests, in accordance with new regulations that have already entered into force aligned with EU recommendations and the needs of clients-entities in the business with food, which assume responsibility for food safety at every stage of production, processing and distribution according to the principles of Hazard Analysis and Critical Control Points (HACCP). Dr. Andrija Štampar Institute of Public Health provides support to entities in the introduction of HACCP system.