Moon cake is rich in nutritious components,therefore,its shelf life is limited.The effectiveness of Hazard Assessment and Critical Control Point (HACCP) applied for ensuring the sanitary quality of moon cake was studied.The hazards during the production were analysed in a moon cake plant.The 4 critical control points determined were purchasing raw materials,baking,cooling and packaging.THe limits of critical control points,monitoring system of critical control points and correcting measures were defined.The quality of sanitation in this plant improved after implementing HACCP.The validation in meeting the national criteria increased from 80% in 1999 to 98.5% in 2000 and 99.5% in 2001.