To guarantee the safety and quality of beef jerky, the efficacy of the system of HACCP was studied. The growth and decay of contaminator source and the measure to control corstamination in the process of producing beef jerky were studied. The receiving of raw meat and spices, thawing, foreign material elimination, weighing and packaging, microwave disinfection were determined as critical control points. Then a detailed implementation plan of HACCP was made out based on some experiments and existing technological parameters. The results showed that the HACCP system is suitable to the production of beef jerky.