Abstract: Engraulis japonius, a small pelagic fish which is highly perishable out of water, is widely distributed in China′s Bohai, Yellow Sea and East China Sea. Based on the principle of HACCP, we analyzed the possible hazards in dried E.japonius processing caused by raw materials, processing conditions, storage, transportation, etc., and discovered the critical control points in that process. Besides, we designed a HACCP work schedule and concluded the hazardous factors of raw materials and processing procedure, sanitation operation procedure, monitoring and determination methods as well as modification strategy. Finally, we established a HACCP quality and safety management system for on-board processing of dried E.japonius.