On the basis of hazard analysis critical control point(HACCP) principle, SARS-CoV-2 is analyzed and studied as a non-traditional food safety risk, and the activities of employees in food production enterprises are included in the whole process of cold chain food production. The key control points of employees under the epidemic prevention and control situation were determined and controlled, the HACCP system reshaped to help cold chain food manufacturers to establish a food safety management system based on HACCP principles, including COVID-19 epidemic prevention and control.