Fruits and vegetables restructured jerky is a kind of product combining fruits and vegetables with traditional jerky, aiming to change the characteristics of high fat and low dietary fiber traditional jerky. In order to improve the fruits and vegetables restructured jerky production management level, control the quality of products and enhance the safety of products, HACCP system was applied in analysis of remarkable harmful factors and key control point of production technology of fruits and vegetables restructured jerky. The results indicated that raw material (pork) acceptance check, adding of nitrate, dehydrating and detecting metal were key control points. Based on these, prevention and management measures were established.