Abstract: In order to ensure the quality and safety of canned oil smoked scallops, HACCP principle was applied to analyze the hazards in the whole process from raw materials to consumption. Five key control points including raw material acceptance, can filling, can sealing, sterilization and cooling were determined. The critical limits were set at the critical control points to monitor, record and correct errors. And then, the GMP and SSOP were systematically analyzed as the basic systems to establish the HACCP system, and the objects to verify whether the HACCP system operates effectively in the implementation process were discussed from two aspects of note audit and on-site audit, so as to ensure the preciseness and effectiveness of HACCP system.