In order to improve quality of succades, we study on the process of suc cade step by step. Hazard analysis was taken by investigation on production pro c ess combining with laboratory test. 4 CCPs were confirmed: washing with water or vapor; food additives added; drying in the sun; handwork packaging. Particular critical limits were made aiming at CCPs. Procedures for verification were estab lished according critical limits. After verification to HACCP system, qualities of succades are all under the scope of standard.