From the appearance of primary, primitive forms of hospitality, until today, the hospitality has been focused exclusively on one thing - meeting the needs of its customers. Whether it is about hospitality through the domain of a combination of simultaneous provision of accommodation and food services or exclusively the provision of food and beverage services, their main task is to ensure the quality of their products. The quality of what they offer must be in line with health and safety conditions. Only such quality brings economic profits to catering facilities in the long run. To satisfy the quality of their services (here the emphasis is exclusively on ensuring the quality of food), catering facilities must meet several measures and regulations. However, the question is whether the employees of these same hospitality establishments are familiar with the same legislation and if they have enough knowledge to apply them. If so, what possible omissions and opportunities to improve the quality (food safety in the hospitality) do they see in the laws themself. Therefore, the aim of the research was, among other things, to highlight the risks that arise working on food safety in the hospitality industry. Thus, an attempt was made to point out the possible changes that are needed to raise food safety (in various processes of its handling and processing) to a higher level in the hospitality industry.