The aim of the present work was to evaluate the quality and hygiene practices in small dairy processing plants in Giza.  Samples of raw milk and finished product (soft cheese) were collected randomly from small plants representing 7 areas.  A total of 69 raw milk samples and 65 soft cheese (fresh and pickled) were collected and analysed for the presence of preservatives (formalin, bicarbonate and H₂O₂), and microbiological quality. Hydrogen peroxide was detected in all raw milk samples. Wide variations were found in the total bacterial, counts and coliform and yeasts & moulds were found in raw milk and cheese samples of the different areas. Salmonella spp were not found in all of the milk samples, but were detected in 4-7% samples from 2 areas, while Staphylococcus areus was detected in 15-38% of milk samples from 5 areas and 3-39% of samples from 6 areas.    Also, the hygiene practices in the cheese plants were evaluated using a questionnaire formate and critical points were identified.  The obtained data can be used to develop and apply the HACCP system in the small cheese plants.