ABSTRACTNew approach in food safety and hygiene legislation gives the central role to HACCP for all food business operators, with an exception of primary production. Slowly ongoing transposition of the EU food safety legislation into regulatory framework of Bosnia and Herzegovina (B&H) also puts HACCP as an obligatory system for food operators. However, the implementation of HACCP is still on relatively low level, with some misunderstandings. The reasons are commonly found in lack of quality plans for implementation and control of implementation of the adopted regulation. As far there was not any systematic research of food operators' approaches and positions toward HACCP as obligatory and, according to some researches, costly system. The aim of the study was to find familiarity of B&H food business operators with impact of new regulatory framework on their business. The research was done by survey method in 18 companies. the surveyed operators, depending on their profile, had highly different opinions regarding costs pertaining to HACCP, administrative burden of HACCP implementation, and overall aims and benefits of its implementation. The results of the study pointed out necessity of further training and education of food business operators in B&H regarding food hygiene legislation and its purposes.Key Words: Food Hygiene Legislation, HACCP, food operators, Bosnia and Herzegovina  ÖZETBOSNA HERSEK'TE HACCP SİSTEMİNE YÖNELİK GIDA İŞLETME OPERATÖRLERİNİN POZİSYONLARIGıda güvenliği ve hijyen mevzuatında yeni yaklaşım, birincil üretim istisna olmak üzere tüm gıda işletme operatörleri için HACCP'e merkezi bir rol vermektedir. AB gıda güvenliği mevzuatının, yavaş yavaş devam eden Bosna Hersek (B ve H)'in yasal çerçevesine aktarımı, HACCP'i gıda operatörleri için zorunlu bir sistem olarak getirmektedir. Bununla birlikte, HACCP uygulamasında hala göreceli olarak düşük düzeyde bazı yanlış anlamalar mevcuttur. Nedenleri arasında genellikle, kalite planlarının uygulamasındaki ve adapte edilen mevzuatın yerine getirilmesinin kontrolündeki eksikler bulunmaktadır. Bilindiği kadarıyla, bunlar gıda operatörlerinin, HACCP'in zorunluluğu ve pahalı system olmasına yönelik (bazı araştırmacılara göre) sistemik araştırmalarının yaklaşımları ve pozisyonları değildi. Bu çalışmanın amacı, Bosna Hersek gıda işletmesi operatörlerinin yatkınlığı ile kendi işletmelerinde yeni düzenlenen systemin önemini  ortaya koymaktır. Araştırma, anket yöntemi ile 18 şirkette gerçekleştirildi. Kendi profiline bağlı olarak ankete katılan operatörlerin, HACCP'e ilişkin maliyetler ve HACCP uygulamasının idari yükü ve genel amaçları ile uygulanmasının faydaları konusunda son derece farklı görüşleri vardı. Çalışmanın sonuçları, Bosna Hersek'teki gıda işletme operatörlerinin, gıda hijyeni mevzuat ve amaçları ile ilgili daha fazla eğitim ve öğretim alması gerektiğine dikkat çekmektedir.Anahtar Kelimeler: Gıda Hijyeni Mevzuatı, HACCP, gıda operatörü, Bosna ve Hersek

New approach in food safety and hygiene legislation gives the central role to HACCP for all food business operators, with an exception of primary production. Slowly ongoing transposition of the EU food safety legislation into regulatory framework of Bosnia and Herzegovina (B&H) also puts HACCP as an obligatory system for food operators. However, the implementation of HACCP is still on relatively low level, with some misunderstandings. The reasons are commonly found in lack of quality plans for implementation and control of implementation of the adopted regulation. As far there was not any systematic research of food operators' approaches and positions toward HACCP as obligatory and, according to some researches, costly system. The aim of the study was to find familiarity of B&H food business operators with impact of new regulatory framework on their business. The research was done by survey method in 18 companies. the surveyed operators, depending on their profile, had highly different opinions regarding costs pertaining to HACCP, administrative burden of HACCP implementation, and overall aims and benefits of its implementation. The results of the study pointed out necessity of further training and education of food business operators in B&H regarding food hygiene legislation and its purposes.