[目的] 提高出口模拟蟹肉食品的卫生质量。〔方法〕应用国外流行的HACCP对出口模拟蟹肉食品生产的全过程进行了研究。[结果] 建立了原料、检测金属、杀菌、加工人员、工器具和车间环境5个关键控制点,并研究成功了相应的控制方法,效果良好。[结论] 该项目的研究为确保出口模拟蟹肉食品的卫生质量提供了切实可行的方法,值得在出口厂家推广应用。 [Objective] To improve the hygienic quality of crab meat products for export simulation. [Methods] The application of foreign popular HACCP export simulation crab meat food production process was studied. [Result] Five key control points of raw materials, metals, sterilizers, workers, tools and workshop environment were established. The corresponding control methods were successfully researched and the results were satisfactory. [Conclusion] The research of this project provided a feasible method to ensure the hygienic quality of crab meat products exported to export and should be popularized and applied in export factories.