A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Thai fermented pork sausage or Nham process. Sodium nitrite, metal clip, and pathogens were identified as chemical, physical, and microbiological hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing nitrite, stuffing, fermentation, and labeling. Chemical hazard of nitrite must be controlled during weighing. Critical limit of nitrite levels in the Nham mixture has been set at I 00 - 200 ppm. Physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. Microbiological hazard in Nham could be reduced in the fermentation process until the pH reach 4.6. Since this product is uncooked during processing, finally, educating the consumer, by providing safety information on the label, could be an alternative way to prevent the microbiological hazards of this product.