الفهرس 
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Abstract
The main purpose of this study was utilization of application of HACCP system on the CCP during processing of frozen chicken carcasses and processing of chicken patties to produce high quality product. The study was carried out during slaughtering for testing the different processing stages, for determining CCP, and the effectiveness of these stages on reducing the microbial flora of chicken birds. Different water samples from water used in processing plant, scald - water tank, washing and chilling tanks, were tested. The microbial content was different between these samples according to the source of samples. No Salmonella in any water samples were detected.