This article brings forward seven shortages in establishing HACCP system in some national food plants by analysis relative reports. Following aspects are main points of view: confusing the relation ship of HACCP and GMP or SSOP and setting too much CCPs; being short of product description which is the foundation of HA; setting incorrect CCPs without understanding the method of HA; making no use of the literature of food characteristic and food born disease and depending too much on laboratory test; no valid measure of controlling chemical contamination; being short of quickly and operational measure of monitor in many CCPs; neglecting corrective action, monitor and verification; lacking for effective record keeping systems.