Hazard Analysis and Critical Control Point （HACCP） is a management system generally recognized by countries around the world that can prevent and reduce food safety risks. In order to help small and micro food enterprises establish a scientific and efficient food safety management system， based on the high recognition of HACCP at home and abroad， the necessity of implementing the HACCP management system and the guidance documents for the implementation of HACCP management system for small and micro food enterprises were discussed. To provide some references for the majority of small and micro food enterprises， establish and maintain the effectiveness of the HACCP food safety management system， the documents from the International Codex Committee， the European Union， the United Kingdom and China are reviewed， and the differences between the establishment of HACCP system by small and micro enterprises and those of large and medium-sized enterprises are summarized.