In order to ensure the students' meal safety, HACCP (Hazard analysis and critical control points) was employed in the production of nutritional meals for students. Five critical control points including raw materials purchasing, food cooking and heating, rinsing and sterilizing of containers, containers specific for cooked food and time interval from cooker to table were determined after hazard analysis. The objects, methods, frequencies, personnel for inspection as well as measures of correcting errors were prescribed clearly. The results indicated that the eligible rate of the final products increased greatly due to the enforcement of HACCP.