The Hazard Analysis Critical Control Point is needed to improve the quality and competitiveness of cocoa beans. The objectives of this research were to study of Good Handling Practices at cocoa beans fermentation and determination of critical control point as the first step in making Hazard Analysis Critical Control Point plan. The research was conducted at Processing Product Unit Ngudi Raharjo II, Gunung Kidul Regency, Yogyakarta. The method used in this research were interview, observation, recording of cocoa quality, temperature and pH during fermentation, drying temperature and water content reduction in cocoa beans during drying, while determination of critical control point by answering the question from decision tree associated with the risk assessment matrix. The results shown that Good Handling Practices there were 26 of 76 elements that have not been applied, so it needs to be improved. The average temperature of cocoa beans fermentation on the surface for five days is 38.5 °C, in the middle section is 42.3°C and in the bottom was 34.8°C. The average pH of cocoa beans fermentation for 5 days was 3.2. Temperature and pH of fermentation are lower than they should be, this is due to too much cocoa bean pulp. The average temperature in sun drying for four days was 30.3 °C. The average drying temperature with drying machine for three days was 39.2 °C. The drying process should be carried out at 55-60 °C for 40-50 hours. Of the nine stages of the process, drying was a critical control point.