Egypt. J. Vet. Sci. Vol. 53, No. 2, pp. 193-208 (2022) T HE study was to apply the (HACCP) system guidelines for the frst time in a small processing unit of soft cheese production in a small-scale cheese plant in the Agriculture secondary school, Kafr El-sheikh governorate, Egypt, to obtain safe natural produced soft cheese. The (PRPs) were primarily executed. The detection of CCPs and OPRPs was made by applying a decision tree. The HACCP plan was investigated for microbial and chemical hazards. The results refected that, raw milk was the most hazardous and important control point as a raw material that contains high levels of total bacterial, total coliform, total fungi, and Staph. aureus count (3×10 6 10 3 ×2.3±CFU/ml, 0.72×10 3 ± 0.2×10 CFU /ml, 1.08×10 4 10×0.9±, and 2×10 3 10×1.5± CFU/ml), as a microbial hazard, respectively. The greatest serious chemical hazard AfatoxinM1 was in all of the examined milk samples by(100%), 10% out of them exceeded PL. (50ppt), subsequently, cheese samples contained AfatoxinM1 by (100%), 30% of them exceeded the PL. Swab test results refected heavy microbial contamination. Staph. aureus was detected from tables, food handlers, and hand washing basins with mean results of 1×10 2 0.3± x10, 2.8×10 4 1.1± x10 2 , and 3x10 6 2.3± x10 3 CFU/cm 2 , respectively. After HACCP application, the total bacterial and fungi count in the cheese product reduced to 0.6×10±0.2×10 and 1×10 CFU/gm respectively, while coliform and Staph. aureus were not detected. Heavy metals (Cadmium, Lead, and Arsenic) were not detected. Without PRPs application, HACCP system could be applied on small processing units. Keywords: HACCP, Small dairy plant, Microbial hazard, Chemical hazard, ISO 22000 23 A trial for Application of Food Safety Tool (HACCP) on Small Cheese Processing Unit for Reduction of Microbiological and Chemical Contamination. Nahla A. Ebied 1* , Ehab F. Elsebaey 2 , Mona E. Abass 3 , and Mostafa S. Abdou 4 1, 2 Department of Food Hygiene, Kafr El-Sheikh, Provincial Lab, Animal Health Research Institute, Agricultural Research Center (ARC), Egypt 3 Department of Biochemistry, Kafr El-Sheikh, Provincial Lab, Animal Health Research Institute, Agricultural Research Center (ARC), Egypt 4 Department of Bacteriology, Kafr El-Sheikh, Provincial Lab, Animal Health Research Institute, Agricultural Research Center (ARC), Egypt Egyptian Journal of Veterinary Sciences https://ejvs.journals.ekb.eg/ Corresponding author: Nahla A. Ebied, E-mail: nahla.nahla64@yahoo.com (Received 18/11/2021; accepted 17/01/2022) DOI. 10.21608/ejvs.2022.106705.1313 ©2022 National Information and Documentation Centre (NIDOC) Introduction Dairy products consider one of the human diet essential components, but various contaminants can act as causative agents for many food-borne diseases, as microorganisms, chemical pollutants, and toxins [1]. Milk and its products are tangled in 2-6% of foodborne diseases outbreaks in indus- trialized countries [2]. Food poisoning outbreaks and Economic losses through all the dairy production process steps have been minimized by the development of food safety management systems (FSMSs) and standards revised by ISO [3,4]. HACCP was standardized by C A C [2]. As a systematic preventive approach for food safety that controls signifcant hazards and detects each critical point that is important for food safety throughout the food production chain [5]. The HACCP system aims to the prevention of the hazard before controlling and is intended to prevent problems before they occur [6]. Hazard