The main responsibility of the local food control lies in the local food and environmental health units. The producer is responsible for the safety of the food produced, and applies an in-house control system to achieve this goal. The local food safety authority evaluates the in-house control system and assures that it is targeted to the most critical steps in the production to efficiently minimize the food safety risks. The main challenges in implementing efficient food control system are the variability in the knowledge of the producer about food hygiene, inadequate resources in control units and harmonization of the control measures in national level.