The article presents a case study of the use of the HACCP system for controlling the activities associated with food preparation in the selected operation. The HACCP system is an important tool for quality control of meals prepared by an F & B manager. The article presents a hazard analysis and determination of critical control points for the whole process of food preparation - from food intake, through their storage to their preparation. The work also presents a diagram of the spatial arrangement of the cuisine with incorporated symbols HACCP. Also insurance is presented here as an important tool for elimination of economic losses.