Abstract: HACCP is a preventive control management system. Each production link in processing of chilled pork were analyzed by using the principle of HACCP. Five critical control points（CCPs） were confirmed as checking of live pigs, slaughtering and segmenting, inspecting after slaughter, metal detecting, cooling and discharging acid. And some corresponding control and correction measures were established. And an effective HACCP scheme was confirmed and built up finally. The application of HACCP system in the production process of chilled pork supplied for Hong Kong and Macau was mainly discussed, so as to better control the production of chilled pork supplied for Hong Kong and Macau and guarantee the food security by applying HACCP system.