Safety and hygiene of products are the basis for enterprises to survive. As a scientific and effective management method, ISO 22000 system can play an active role in the production of non fermented soybean products. According to the standard of ISO 22000 food safety management system, using the quality management principle of hazard analysis and key control point (hazard analysis critical control point, HACCP), the potential hazards in the production of non fermented soybean products are analyzed from five aspects of human, machine, material, method and ring, and the corresponding preventive measures and monitoring are put forward. Methods and the corresponding control measures are made. Three critical control points were determined, which were raw material inspection, cooking and mixing, so do critical limits and corrective measures. At the same time, by making the operational premise scheme (operational prerequisite program, OPRP) and HACCP work plan, the food safety management system model of non fermented soybean products is established, which conforms to the ISO 22000 system. According to the verification of relevant management elements, the corresponding management requirements was put forward by the principle of HACCP. To minimize food safety hazards, better guarantee the safety of non fermented soybean products, reduce the cost of enterprise management and improve the economic benefit, the operational preconditions was formulated combined dynamicly and complementarily with critical control points in HACCP.