The present work was conducted in one of an Egyptian food processors company with the purpose of identifying critical control points (CCP's) and reducing pesticide residues contaminating incoming raw orange throughout the manufacturing steps. This would certainly improve the quality and ensure the safety of the final food products.        The results revealed that the criteria to determine loss relative to initial and successive steps of post harvest residues in treated orange raw material along different manufacturing procedures. Sodium ortho-phenyl phenate 36%  (SOPP), Imazalil 80% and thiabendazole 98% (TBZ) were added to orange raw material in packinghouse with application rate 2 %.                 In case of SOPP and Imazalil application the washing and drying steps 4 and 5 could be considered as the CCP's along orange fruit processing line. The loss percentages of residue relative to initial step were 53.8 ± 1.67 %, 30.63 ± 2.3 % at step 4 . However, SOPP and imazalil percentages of loss were 60.1 ± 1.7 % and 39.47 ± 3.19 % at step 5 respectively. The pattern of TBZ residues suffered dissipation after drying (step 5) 15.27 ± 8.85 % loss relative to initial.  Washing and drying steps certainly decreased the initial residues in the end product