Abstract: According to hazard analysis and critical control point(HACCP) theory and method, the food safety hazard in fried noodle processing has been examined and analyzed in detail. The critical control points of process material, process parameter, packaging material, processor and workshop hygiene have been confirmed and a perfect HACCP plan was worked out. The practice proved that the hygienic targets and quality indexes were realized with marked improvement and the rate of qualified products was increased by 8.2% than it used to be.