Abstract:  The main point of canned ham processing control is pathogenic bacteria, for example, clostridium botulinum and bacillus stearothermophilus. In order to improve the quality of canned ham, measures must be taken to control the raw and anxiliary materials, and every processing procedure including handling to saling, Analyze every possible food contamination and formulate preventive measures corresponded to them and establish supervision methods which may Keep every hazard factors in the whole processing line down to the lowest degree.

Key words: HACCP Canned Ham