European Parliament Regulation No 178/2002 and subsequent i.e. 852/2004, 853/2004, and 854/2004 have established new standards for food hygiene and safety. The HACCP system and norms series 9000 were adopted to ensure food safety and quality. Requirements covered by regulations were at first implemented in big and medium food plants. The HACCP become challenge for small businesses because of high costs should spend on infrastructure modernization, staff training and system implementation. Content analysis of food law documents indicates possibilities of establishing national regulations with restrained hygiene requirements. It could promote development of traditional and regional food production based on regulations No. 509/2006 i 510/2006. National law regulations, despite possibilities of adoption facilitation in production food of animal origin, do not allow developing plants not approved for trade. Lack of perspective solutions also delimits development of local food production which could in the future become traditional or regional. Analysis of national regulation on veterinary requirement for meat production for own needs also reveals that it does not promote hygiene development and only in part establishes control on special risk material gained during local slaughter of calves, goats and sheep. Presented area of food production of animal origin requires elaboration of a new law regulation.

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