The appliance of HACCP system in meat and meat product retailing was analysed in the butcher department of Getro Vrbani owned by Mercator-H Ltd. The objective was to determine the most common causes for the occurrence of non-conformity and the suggestions of preventive measures. Research methods included monitoring, customer survey, interview with the butcher department employees, store manager, as well as the members and the head of HACCP team, study of the butcher department's operating instructions and available secondary literature. HACCP appliance in the Getro Vrbani butcher department is not thoroughly consistent. Occasionally there is non-conformity in the appliance. Meat received is not always of satisfactory quality and freshness with short expiry date, and vehicles used for meat delivery are not always adjusted to its transportation. As the consequence, there have been several occasions of unsatisfactory microbiological results of the meat analysis. Meat product turned positive to bacteria of Salmonella family, and it has also been determined that the raw material itslef was bacteriologically contaminated when entering the butcher department. Mercator-H made detailed business operating instructions of the butcher department in accordance to the HACCP regulations. However, although all these things have been done properly, there are still noncompliances with rules prescribed in spite of good intentions for the system to develop and form as set by regulations. There are many possible errors which occur during HACCP implementantion. One of the principal errors is 'the lack of motivation', and another is 'the lack of knowledge' of the staff. With further intertwining of these errors new problems come to existence as well as further non-conformities to HACCP system.The research results are applicable in everyday business operation and they will contribute to larger health security of food and better HACCP application.