Abstract: In this study, HACCP theory is introduced into the whole process of the training of high quality technical and technical talents of food specialty in higher vocational colleges, which includes analyzing and diagnosing the professional factors, course factors, teacher factors and student factors that significantly affect the quality of talent cultivation, identify critical control points, establish key point monitoring system and corrective measures. By diagnosising and reforming professional, optimize the specialty construction and talent training program, design the professional diagnosis and modification mode of "dual four-wheel drive" ; By diagnosising and reforming course, formulate curriculum planning and curriculum system jointly participated by schools and enterprises, create an effective classroom;By teacher diagnosis and reform, integrate curriculum ideology and politics into classroom teaching, and construct a teaching team of "one teacher and one skill”; By student consultation and reform, students can satisfy?certain professional qualities and career planning, love their major, and master more knowledge. By the establishment of the key point monitoring system and the normalization of diagnosis and reform, realize the all-around quality management in the whole process of the training of food professionals in higher vocational colleges.

Key words: HACCP theory, Higher vocational food major, Diagnosis and improvement