Abstract: According to the principle of hazard analysis and critical control points combined with the characteristics analysis of ready-to-eat jellyfish processing,the critical control points and limits of ready-to-eat jellyfish were identified by analyzing the potential physical,chemical and biological hazards in the processing of ready-to-eat jellyfish.At last,the preventive measures were proposed to minimize or effectively eliminate the hazards in the processing of ready-to-eat jellyfish,and provide a theoretical basis for improving the quality and safety management of ready-to-eat jellyfish.