The obligation to implement the HACCP system to ensure health safety of food applies to all institutions dealing with communal feeding, including hospital kitchens and catering companies. Provided this system runs effectively, then, it makes it possible to reduce treatment costs associated with the probable occurrence of food poisonings and/or infections, which, in the case of the sick, can be a serious threat to their health and life. The objective of the research study was to assess the progress degree in implementing the HACCP system in food service facilities that supply meals to the hospitals in the Silesia Province and to present its functioning therein. In 2016, a questionnaire survey was conducted among the employees responsible for the organization of feeding. The questionnaire was sent to 69 selected hospitals, out of which 50 replied, including: 21 district, 20 local, 7 clinical, and 2 private hospitals. Only 34 % of all the surveyed institutions had a kitchen in their own organizational structure; in the remaining 66 % of the hospitals polled, catering companies performed the service of feeding patients, and 16 % of those hospital leased their kitchen space to the catering companies. According to the declarations of the respondents who organized the feeding of the patients, the HACCP system was fully implemented in 50 % of the hospitals, 26 % hospital were still in the process of implementation, and 24 % of the hospitals did not start the implementation The implementation of the HACCP system in hospitals depended on the adopted organizational form of the feeding of patients. Of all the hospitals served by a catering company, only 48 % implemented the HACCP system, while the two thirds of the hospitals with their own kitchen declared to have fully implemented the HACCP system. Of the respondents responsible for the organization of feeding in the hospitals, which leased their own kitchen premises to a catering company, no one declared their hospital had fully implemented the HACCP system. The survey confirmed that the knowledge and competence of those responsible for the organization of the feeding of patients in the hospitals impacted the progress degree of implementation of the HACCP system. Consequently, the managements of the hospitals should ensure an effective system of training to those responsible for the implementation and operation of the HACCP system.