Abstract: Food safety becomes a widely existed problem in the world. It is necessary to ensure food safety for human health. Hazard Analysis Critical Control Point (HACCP) system is a preventive system for quality control and a guide to build moden food safety system. This article simply introduced the origin, frame, basic principles and practicing process of HACCP, discussed the trends and foreground of HACCP system in controlling food safety, and emphasized that we should put HACCP systemintopracticepositively. order to guarantee the product quality of Fresh steamed rice dumpling, the potential hazards that might exist in the production flow of Fresh steamed rice dumpling were analyzed by using of HACCP to define the key control points, and to make out the corresponding solution and way. The effective hazard control dur-ing production could guarantee the safety of Fresh steamed rice dumpling.
Key words: HACCP; Fresh steamed rice dumpling; food hazard; control measure
