Abstract: In this paper, HACCP quality control for producing half-dry instant Pleurotus eryngii was discussed based on the hazards while processing with Pleurotus eryngii by-products.To maintain the quality of products, the critical control points were identified for precaution and delimitation on checking of raw material, cooking, vacuum packaging, hot air drying and sterilization by pulsed UV irradiation.It was proved that HACCP system practiced effectively on providing safety and quality control for industry production of instant Pleurotus eryngii.