Abstract: The carbonate hydroxyapatite (CHAP) was used to remove cadmium in squid sauce and removal rate was the measure indicator. Effects of the CHAP usage, pH, and temperature on the removal rate were studied. Optimum levels of variables were further determined by using central composite design (CCD) . According to responses from the experimental designs, effects of each variable were calculated and the interactions between them were determined. The highest removal rate was obtained in the condition of material to liquid ratio 1∶0.5 (w/v) , CHAP 32.5g/L, pH5.4, and temperature 50.0℃. The removal rate was enhanced to 93.1% after the optimization procedure. After cadmium removal, the content of cadmium in squid sauce reached the standard of food safety requirements.