In this study, we compared the critical control point (CCP) and control limit (C.L) of all confectionery companies certified with HACCP and HACCP certified companies with insufficient management to improve the HACCP management. The CCP and C.L of all confectionery companies certified with HACCP and insufficient management cases were analyzed from 2019 to 2021. As a result of this study, the heating process setting rate (%) of insufficient management companies and the average of the C.L were set lower than all confectionery companies certified with HACCP. But the CCP and C.L management of the process were depended on the food items and characteristics. Therefore, it is judged that the CCP and C.L should be reconfirmed for each food items. In addition, the insufficient management cases were related with 48 cases of CCP and 73 cases of pre-requisite. The insufficient management cases related with pre-requisite showed foreign materials such as hair and vinyl. In particular, hair and vinyl which account for a high proportion of foreign materials cannot be detected by an X-ray machine. Therefore, it is necessary to strengthen the pre-requisite item of 6, 14, 16 and 21 related with worker hygiene, work environment and insect control.