With the development of tourism in the Republic of Croatia, and in particular the emergence of an increasing number of catering establishments providing food services (restaurants, pizzerias, pancakes, fast food or similar), the need to introduce a food quality control standard is served by such facilities. It is for this purpose that the HACCP system is used in the hospitality industry. This system is prevention-based and plays a significant role when it comes to regulating hazards and reducing hazard levels to acceptable levels. This system is crucial when it comes to food production, but it certainly applies to the hospitality industry as well, since it is actually about food production. HACCP guides are being designed specifically for each activity that implements this system, which greatly facilitates the application of the system (the HACCP hospitality guide was used in the paper). The aim of this paper is to present as simply as possible the HACCP system, its application and an example of good and bad practice of applying a HACCP system within a single enterprise. In the theoretical part of the paper, the HACCP system is conceptually defined, a way of implementing this system in a catering company, even after the system maintenance is implemented. Particular emphasis is placed on the HACCP caterer guide, which outlines the requirements that the system places on caterers when it comes to the manufacturing process. The empirical part of the paper gives an example of a fast food company that meets the requirements of the HACCP system in its business premises, while on the other hand, the same company owns a separate beach business premises and does not meet the requirements defined in the HACCP system.