Food safety management is one of the keypoints to ensure human health. This thesis was based on examing the presence of sulphite-reducing Clostridia in several types of food taken in restaurants and other public facilities in the area of Primorje-Gorski Kotar County between 2015. and 2020. A total of 7,710 samples were analysed for the presence of sulphite-reducing Clostridia and several other microbiological indicators and results were used to determine food safety. According to the obtained results, out of the 7710 samples examined, 1,4% (N=176) tested positive for the sulphite-reducing Clostridia. Out of positive results, the concentration of bacteria in 61% (N=108) of samples were above the maximum permissible concentrations for a particular food category, according to the Guide to Microbiological Criteria for Food (2011). In the observed period, the largest number of analysis for the sulphite-reducing Clostridia was recorded in year of 2019. (N=1475) and 2018. (N=1418). The highest percentage of positive results (2.3%) was observed in 2017. Based on the seasons, the most evident prevalence of sulphite-reducing Clostridia was established during the summer months, in July and September. Based on the type of food, 50% of the positive samples were found in the category of prepared meals (N=54), followed by ice, spices, hard cheeses, honey and various meat products. Given the type of facility in which the sampling was carried out, it was concluded that the highest quantity of positive samples (27.8%) of prepared food on sulphite-reducing Clostridia were sampled in restaurants. The indicator sulphite-reducing Clostridia is statistically significantly associated with other microbiological indicators of food contamination, aerobic mesophilic bacteria (UBB), Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Enterobacteriaceae. The results tell us that, when preparing and storing food, additional efforts should be made to monitor and document critical checkpoints, as well as to educate staff about good hygiene practices.