In the production process of fried White Feather Chicken nuggets, biological, physical, and chemical hazard analysis methods based on the HACCP system were applied. The potential hazards existing in pre-processing, frozen treated, and storage process were analyzed and the critical control points and critical limits were revealed. The HACCP plan was made based on the raw materials reception, additives launching, and metal detection to ensure the product quality and safety of fried White Feather Chicken nuggets.