Abstract: This paper brief introduction the principles and character of HACCP it also described the program foundation andapplication of this system. The system was also leading in production technics of nutr vinegar of Red date, analyzed all hazardfactors which would possible affect the product quality in processing, the critical control points were set up. And alsoestablished the critical limits, supervise procedure, correct measures, verification procedure and records in order to meet theadvanced vinegar quality.

Key words: nutr vinegar of Red date, HACCP, establish