This study aimed to develop a safety design framework for short shelf-life food products using HACCP and FMEA methods. This framework is divided into four main stages. The first stage involves identifying the condition of the business premises to obtain an overview and gather information about the production process. The second stage focuses on collecting primary data regarding potential hazards in the production process and determining critical control points (CCP) based on HACCP principles 1-3. In the third stage, the identified potential hazards are controlled at the critical control points. The final stage involves prioritizing the CCPs using the FMEA method through the calculation of the Risk Priority Number (RPN) score. A trial of the proposed framework has been conducted on an SME that produces wet noodles. The results showed that the potential hazard of wet noodle production process comes from biological, chemical, and physical contaminants. Potential food safety hazards that are significant and become CCP based on the prioritized Risk Priority Number (RPN) are the packaging process (RPN: 144), steaming process (RPN: 60), and storage process (RPN: 36). Under conditions in which the control of hazards cannot be carried out at once, then priority controls may be carried out using this sequence. This research focuses on determining CCPs and prioritizing strategies to control these hazards through FMEA. This is especially important for SMEs with limited resources to control all CCPs. The balance between available resources, processes, and results from managing risks is important and ideal for SMEs.