Introduction: The control and analysis of HACCP violations are an integral part of the HACCP system. The HACCP system is a preventative, systematic way of the production of safe or wholesome food, which includes the production of food from a farmer to a consumer, and includes all types of food business as well as the marketing of food, which includes warehouses, cold stores, shops and transport. Purpose: The purpose of the master thesis is to define the importance of the control and analysis of an infringement of the HACCP system through review of current content, and to determine whether strict control of employees in the food production reduces the number of HACCP violation, or a greater number of HACCP violation occurs in the male population and if increased awareness of employees in food production helps to reduce the number of HACCP violations. Methods: In this thesis, we used a descriptive method by collecting and analyzing professional literature in the field of the HACCP system, display and analysis of the breach of HACCP system and analysis of the data for 2010, 2011, 2012, 2013 and 2014 (gender, age, record of attendance at training). Results: From July 2010 to December 2014 after the total number of violations decreased, except in 2012, when the number of violations increased. Most of the offenders were male. Most of the offenders were young people, and the least were the eldest. The rules of the use of work clothes represented the most common violation. One of the most neglected things was also violation does not fulfillment of record. From July 2010 to December 2014 after the education, the number of violations decreased, except in 2013, when the number of violations increased. Discussion and conclusion: Many of the research address the topics that are related to the lack of knowledge of food hygiene and the need of educating employees in the food industry. With the increased and more consistent control of employees the number of violations of the HACCP system reduces. In the male population a greater number of violations of the HACCP system occurs. In order to reduce the violations, it is necessary to invest a lot of work in the field of observation of employees, which must be equal for all.