In order to guarantee the food safety of the soy milk for students, the producing line of a company was selected for the study of the efficacy of the system of HACCP. On the basis of the GMP and hazard analysis, the soybean soaking, high temperature heating, super high temperature sterilization, packing and cold storage were determined as the critical points. The suitable critical limits were established and corrective actions were taken to control each point. The results showed that after the operation of the system of HACCP, there was no food poisoning caused by the soy milk produced by this company happened in more than 80 000 students in Putian city.