本文运用HACCP原理，对松茸罐头生产过程中可能产生的各种潜在危害进行了分析，确定出6个关键控制点及其关键限值，并制定出相应的预防控制措施，将可能存在的潜在危害降至安全程度，以提高松茸罐头生产管理水平，保证产品安全与卫生，为输日松茸罐头产品的生产建立HACCP体系提供参考。

The application of HACCP principle in the production of Tricholoma matsutake can and the potential hazards were analyzed. Six critical control points and their critical limits were determined and the corresponding precaution measures were made to reduce the potential hazards to safety degree. Besides, it was helpful to improve the level of production management of Tricholoma matsutake, ensuring the safety and hygiene of the product. This research may provide a reference for the establishment of HACCP in the producing of Tricholoma matsutake can for export to Japan.