Abstract: With HACCP principles, all hazard factors and critical control points in the process of muddied apricot juice beverage were studied. The results showed that physical, chemical and biological factors contributed to all hazards. Physical factors came from impurities hazards in materials; Pesticide remnant, luxury heavy metals or excessive additives led to chemical hazards; Microbe contamination, secondary pollution, or excessive microorganisms caused Biohazard. Based on the analysis of hazards, seven critical control points: raw materials, cleanout, preparing, degasification, isotrope, caging and sealing, sterilization were also confirmed during safety process.