Objective：To determine the critical point and the measures to prevent and control the aflatoxin contamination to peanut, with HACCP principle in the whole commodity flow “from farm to table”. Methods：Based on the high risk of aflatoxins in peanut and the main factors affecting occurrence of aflatoxins, the commodity flow diagram was described for the baked peanut in shell. The hazard of aflatoxin in each step of the commodity flow was analyzed according to HACCP principle, and the corresponding measures to prevent and control aflatoxins in peanut were proposed. Results：The contamination of peanut by aflatoxin appeared in the whole steps including plantation, harvesting, storage of raw material, process, storage of product and transportation. The contamination of aflatoxin in peanut was related to moulded kernels, damaged kernels, sprouted kernels and immatured kernels. So the steps to decrease the level of aflatoxin and to prevent the peanut from being re-contaminated by aflatoxin should be taken as the critical control point. The measures to control the moisture content and remove unsound kernel including moulded kernels, damaged kernels, sprouted kernels and immatured kernels should be taken as the measures to prevent and control aflatoxins in peanut. Conclusion：The critical control points and the measures to prevent and control the hazard of aflatoxins in peanut will be ascertained by the application of HACCP principle.