To reduce the risk of rural food poisoning and improve food quality and safety in rural family feasts.Methods Based on the idea of HACCP principle and combined with the current situation and main problems of rural family feasts in our country, this paper tries to analyze potential hazards from three aspects of site surroundings, cooking process and personnel requirements. Results The paper designs the making process of rural family feast, through analyzing three aspects including nine indicators of site surroundings, cooking process and personnel requirements in rural family feast, and critical control points which have been found in this paper.Conclusion According to the design on nine indicators of rural family feast, the paper comes to the conclusion that we have to focus on the design which gives important and feasible advice to improve food quality and control food safety risk.