In order to insure the safety of milk containing viable microorganisms, a factory that can produce 20 tons of milk containing viable lactobacillus was selected for the study. The milk was produced from fresh milk fermented by lactobacillus and sugrar. Through the hazard analysis, 6 critical control points were determined. Taking prevention measures on purchasing milk and other accessories, inoculating lactobacillus, cleaning and sterilizing the canal system and the reservoir tanks, disinfecting and canning the end products could attain predictive results.The HACCP system is simple and easy to be applied in this field.