The aim of this paper is to describe the establishment of a HACCP control system in the process of soft drink production – iced tea cranberry 0,5 L in the factory Studenac in Lipik. In its range, Studenac produces ice teas lemon, peach, and cranberry in the formats of 0,5 L, 1,5 L (PET packaging), and 0,25 L glass packaging. Every food business operator has an obligation to branch out, implement, and maintain systems and procedures based on HACCP principles. The purpose of the work was to monitor control points (CP) and critical control points (CCP) in the production process, and to determine critical limits and methods of monitoring. In order to ensure the health safety of products, in the production process, technological steps (critical points) are identified in which there is the greatest risk of harmful effects on health, control is established, and records over them are kept. The determination of critical points is carried out using hazard-risk analysis and the application of a decision tree. In the process of production of soft drinks, ice teas in PET packaging, the control points are control of bottle closing, measurement of opening moments of bottles and control of ozone concentration in the rinsing water. Critical control points are CIP sanitation of tanks, CIP sanitation of production lines and pipelines, and pasteurization of the finished product.