To control the increase of benzo(a)pyrene(BaP) content in the process of producing camellia oleifera seed oil and make the oil quality in line with national edible safety standards, the BaP content was tracked and detected in every process of the production of camellia oleifera seed oil. The key processes and the control method were analysed. The results showed that the mildewed camellia oleifera seed and improper control of press process were the factors of increasing the concentration of BaP. A good way to reduce the content of BaP in camellia oleifera seed oil is to optimize the adsorption of BaP.