Abstract: In order to implement the main body responsibility of food safety for the manufacturing enterprises and ensure the security supply of sesame seaweed sandwich crisps, based on the product characteristics of sesame seaweed sandwich crisps, the acceptable level of raw materials and the process characteristics of the production technologies of sesame seaweed sandwich crisps, the two critical control points of tunnel baking and foreign matter detection were determined by using the analysis and judgment methods of combining the decision tree of critical control points with the working table of hazard analysis, on the basis of the establishment of good hygienic standards and perfect standard operating procedures. Then, the HACCP system for the production of sesame seaweed sandwich crisps was constructed, which could not only meet the regulatory governance requirements of the supervising departments, but also meet the requirements of the enterprises’ production management and the third-party certification. The system could effectively control the food safety risks in the whole production process of sesame seaweed sandwich crisps. The research results could provide technical idea and practical references for the establishment of HACCP system and the application of the third-party food safety management system certification for the manufacturing enterprises of seaweed products.