In order to study the quality control in the production of rice vermicelli and improve the safety of rice vermicelli, the HACCP system was applied and analyzed in the production process of rice vermicelli. For the production of rice vermicelli, the major hazards were considered to be biological, chemical, physical and qualitative. Accordingly, the critical control points were set to be controlling of rice quality, soaking of rice, re- steaming of rice vermicelli, drying of rice vermicelli and packing of rice vermicelli. The application of HACCP system in the production process of rice vermicelli is an effective measure to keep the safety of rice vermicelli.