In order to guide the standardized development of commercial rice wine production in rural areas for the health of consumers and keeping the traditional craft inherited for thousands of years. Under the guidance of HACCP, making a specific hazard analysis for each part of rice wine production and sale process; determining the critical control points for the health supervision in the rice wine production and sale process, and developing a corresponding "Three-dimensional Integration" (integrating self-control of manufacturing and vending, supervision of health supervisory staffs, and the control of broad masses as a whole) health monitoring measures and correcting measures to provide references for effectively preventing and reducing the occurrence of risk factors in the process of production and sale of rice wine.