الفهرس 
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Abstract
This study aimed to assess the hygienic quality of some dairy products factories (yoghurt and white soft cheese) before and after application of HACCP system in Cairo, Egypt. The study included the microbiological examination of 120 samples from yoghurt plant (30 samples each of received raw milk, filling machine surfaces, hand workers swabs and 30 final product) as well as 164 samples received from cheese plant which included 44 samples of different surfaces swabs and 40 samples each of hand workers swabs, air hygiene and final product (white soft cheese) before and after application of HACCP. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. The results of assessment of the hygienic quality of the samples showed an improvement in the quality of end products and an overall improvement in the conditions at the factories after application of HACCP system.