The aim of this investigation is to determine the chemical and microbiological hazards and critical control points during the manufactur of soft cheese for developing of HACCP plan tor this product. Results indicated that raw milk was the most hazardous. It harbored high bacterial count, with 25% of the tested samples being contaminated with Brucelia and contained start new sentence 0.15-0.26 mg Cu l Kg but it was free from lead and mercury. Other raw ingredients i.e. dried milk. salt, coconut oil and rennet were also examined for chemical and microbiological hazards. Results also showed that receiving raw milk, pasteurization oi pre cheese milk and storage temperature of cheese were found to be the obvious CCPs used to eliminate, prevent or minimize difierenl hazards. Receipt of raw milk must be from certified. hazards-free milk and time / temperature treatment must be not less than 85 °C 1 20 see. as well as storage temperature which must not more than 5° C were the critical limits. Recording time 1 temperature treatment of milk and the storage temperature can be used as monitoring procedures. All guidelines tor the implementation of HACCP system including a flow diagram oi processing steps, identifying hazards. controlling at diflerent CCPs through monitoring, corrective active and verifying the HACCP plan as well as record keeping were also established.