As an important part of human diet， edible vegetable oil is particularly important to ensure its safety. The four key control points are identified as raw material acceptance， alkali refining， decolorization， and deodorization in vegetable oil processing. Simulation production data is generated through a random function of normal distribution， and the edible vegetable oil hazard factors （such as heavy metals， mycotoxins， and pesticides） are selected at the four key control points. Residual and quality factor （complete kernel rate， damaged kernel rate， etc.） data were used to evaluate the risk of vegetable oil quality and safety. The relative risk value， risk index and comprehensive risk index of the four key links of vegetable oil processing were calculated to establish a scientific food safety risk assessment algorithm. The research shows that an early warning coefficient of 0.95 in the processing of edible vegetable oil is more appropriate， and then the risk assessment and early warning of raw materials acceptance， alkali refining， decolorization， and deodorization are carried out respectively， so as to provide reasonable suggestions for ensuring the safety of edible vegetable oil processing.