Tsampa, as an essential traditional food in Tibet, demands strict quality and safety assurances during its industrial production process. In order to ensure the food safety of the public, it is urgent to establish a comprehensive quality and safety control system aimed at enhancing the food quality and safety of Tsampa. This study conducts a systematic hazard analysis on the entire production process of Tsampa from raw materials to finished products, identifies critical control points, sets critical limits and corrective measures, and ultimately formulate and verify a HACCP (Hazard Analysis and Critical Control Point) plan. By applying the HACCP system to the production processes of local Tibetan Tsampa enterprises, five critical control points, including raw material acceptance, raw material storage, roasting, packaging, and finished product storage, were identified and subjected to in-depth analysis of significant hazards. Corresponding control measures and critical parameters were established for various hazards. The effective implementation of the HACCP system within the actual production processes ensures comprehensive control over the quality and safety of Tsampa, thereby promoting the sustainable development of the Tibetan Tsampa industry.