Abstract: Hazard Analysis and Critical Control Point(HACCP) is a food safety management system(FSMS), which can prevent physical, chemical and biological hazards and reduce risks effectively. Based on the conclusion of characteristics, development history and implementation procedures of HACCP, this article summarized the features and relationship of different FSMSs and analyzed the research and application progress of HACCP in different stages of food production and circulation at home and abroad. Suggestions were also proposed on how to choose adequate FSMSs. Based on the previous researches, it is HACCP principles rather than a complete HACCP system that can improve the production management level of small and medium food enterprises and reduce the risk of hazard effectively.