The purpose of the study was to investigate the HACCP systems of contract foodservice establishments by surveying HACCP plans and prerequisite programs from the twelve HACCP-implemented contract foodservice establishments appointed by KFDA All the subjects (100％) appeared to develop HACCP plans with their own hazard analysis. Except the two giving no response, it turned out that two establishments had 2 CCPs (20％), four had 4-5 CCPs (40％) and another four had 9 CCPs (40％). Especially, `cleaning and sanitizing of raw vegetables and fruits (90％)` and `cooking (temperature) (100％)` were monitored as CCPs by all the subjects. Only one subject (8.3％) answered that continuous monitoring was not conducted. But the verification, record keeping and internal audits were maintained by all the subjects (100％). Most of the surveyed foodservice establishments maintained various prerequisite programs enough to back up HACCP system.