The work aims to summarize and analyze the effects of feedstock farming, pre-processing and product storage on the safety and quality of crayfish prepared food to produce high-quality crayfish prepared food that meets requirements on food safety and has better sensory properties. Through searching relevant literature at home and abroad, factors affecting safety and quality of crayfish prepared food were summarized and analyzed. The findings demonstrated that the farming environment and mode as well as the feeding of feed had an important impact on the output of high-quality crayfish prepared food; in terms of pre-processing, the control of cleaning, dehulling, cooking, packaging and sterilisation conditions affected the quality of crayfish prepared food; in terms of storage, the storage temperature, storage time and the application of preservation agents affected the safety and quality of crayfish prepared food. In conclusion, the control of feedstock farming, pre-processing and product storage determines the safety and quality of crayfish prepared food to some extent. Its application in combination with packaging technology in pre-processed food can further improve the safety and quality of crayfish prepared food.