Prerequisite programs are required for establishing the HACCP system in a food-manufacturing plant. This article describes the prerequisite programs in terms of the following categories: good manufacture practice, chemical control,especially control of the allergic agents easily to be neglected during manufacture, cleaning and sanitation, microbiological control, water and air safety,sanitary design and engineering, preventive maintenance, trace and recall, pest control, receiving, storage and shipping controls, supplier control, food safety training, equipment calibration, checking and supevision programs.To some extent, this article could be helpful to food industries in establishing food safety assurance system and provide references for inspectors of food safety.