In all food production and processing branches, several measures need to be taken to ensure safe products. Following HACCP principles, the induction and implementation of preventive self-control procedures enable the production of safe and quality products to the mutual contentment of consumers and producers. The health safety of seeds and the entire production system was checked By testing samples from different manufacturers, according to the National Guide to Microbiological Criteria for Food (Ministry of Agriculture,2011) and Regulation (EC) no. 2073/2005. Half of the examined samples had unsatisfactory results in relation to the number of aerobic mesophilic bacteria, Enterobacteriaceae, yeasts and molds. Producers whose samples have had satisfactory results have been producing dried seeds for many years. Their production procedures are well established and tested as preventive selfcontrol procedures that comply with HACCP principles. Producers whose samples had unsatisfactory results are beginners, that is, they are still deciding which procedures they will use to produce dried seeds and introduce preventive selfcontrol procedures. In regard to the obtained results, it is possible to establish which errors in production have led to an increased number of microorganisms and, accordingly, to change them and introduce preventive self-control procedures. Product analysis, according to the above criteria, was performed in the microbiological laboratory of Labosan d.o.o. Company in Zagreb.