Codex Alimentarius Commission had published the latest version “General Principles of Food Hygiene (CXC 1-1969)” on 23th November, 2020, which is significantly meaningful for the development of food safety management and HACCP principle. Furthermore, CXC 1-1969 was considered as the reference for the composition of the 2021 “Hazard analysis and critical control point (HACCP) System Certification Accreditation Regulation” published by the Certification and Accreditation Administration of the P. R. C on 30th July, 2021. The update of CXC 1-1969 extended the connotation of Good Hygiene Practices (GHPs) by examples and explanation as well as clearly defined the differences of preventive controls between GHPs and critical control points (CCPs). In addition, the updated version added food safety key issues, such as allergen management and food safety culture. This article explains changes of CXC 1-1969 in detail by contrasting with the version in 2003 and provides ideas to the development and application of HACCP system in China.