The Hazard Analysis and Critical Control Point (HACCP) System has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a “farm to table “ methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food products. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Steps for implementation were as follows: All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards, A hazard Analysis was conducted to identify hazards that may be occur in the product cycle, from farm delivery to retail, and to assess the preventative measures for controlling them, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor, critical limits were established at each CCP, appropriate monitoring system was established for at each CCP to monitor its control, corrective actions to be taken when monitoring indicates deviation or loss of control were established, verification procedures were established to confirm that the HACCP system is working effectively, documentation concerning all procedures and records were established  and integrating HACCP with ISO 9000 under one management system.