Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, were studied at varying temperatures from 100 to 300 o C. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from 10 5-10 7. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to 10 5 after being subjected to temperatures of 100-250 o C, but heating to over 270 o C reduced the number to below 10 3 , and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process (270-280 o C) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.