الفهرس 
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Abstract
A raised awareness, matched with a year-round availability of fresh produce, coupled with innovative packaging, and improved marketing and distribution strategies has contributed to the
substantial increase in consumption of fresh and processed fruits and vegetables over the past two decades in the world. However there was a parallel significant increase in the number of food
borne disease outbreaks associated with a variety of fruits and vegetables, which raised concern from public health agencies and consumers about the safety of those fresh produce.
The Hazard Analysis Critical Control Point (HACCP) system is as an International system for use in food production as a mean to assure food safety.
The present thesis was planned to investigate the possibility of HACCP system implementation in two frozen vegetables processing plants in 10th of Ramadan City, Sharqiyah governorate, to establish the microbiological quality of two
important commercial products and to aid in improving the end product.
The obtained results confirmed the presence of different biological hazards in most raw materials in addition to serious microbial contamination in: equipments used in the processing.