Abstract: The Hazard Analysis Critical Control Point (HACCP) System was applied to the processes of dried beef. Raw material acceptance, dressing, mincing, vacuum packing, high temperature sterilization, gradient cutting were regarded as Critical Control Points (CCPs). To ensure the best processing parameter, an effective method was established to monitor the dried beef security hazard, most of the improvements focused on improving the process environment. There was significant difference between the total number of bacterial colony (2x103 cfu g-1) and coliform group (20 MPN 100 g-1). The excellent sanitation environment, perfect food safety policy and the implementation of the HACCP System are the crucial factors in dried beef processing.