Prerequisite programs are required for establishing the HACCP system in a food-manufac turing plant. This article describes the prerequisite programs in terms of the following categories: good manufactune practice; chemical control,especially centrol of the allergic agents easily to be neglected during manufacture; cleaning and sanitation; microbiological control; water and air safety; sanitary design and engineering; preventive maintenance; trace and recall; pest control; receiving, storage and shipping controls; supplier control; food safety training; equipment calibration; checking and supevision programs. To some extent, this article could be helpful to food industries in establishing food safety assurance system and provide references for inspectors of food safety..