Over a period of three months, throughout three visits to a meat product plant where HACCP system is in place, a total number of 531 workers, surface swabs and food samples were collected pre- and during work from three areas (preparing, processing and packaging). Raw materials were the most probable cause of contamination. The aerobic plate counts increased from zero before working to 8.8x10²,2.0x10³ and8.7x10³ cfu/g or cm² in workers, meat contact surfaces and food samples, respectively in preparing area and to 6x10³, 9.2x10³ and 4x10⁴ cfu/g, in production area. Meanwhile the proper heat treatment and sanitary standard operating procedures significantly decreased the count to 2.2x10², 1.5x10² and 2x10² cfu/g in the packing area. None of the tested microorganisms was isolated prior to food preparation. However, after preparation and processing L. monocytogenes was isolated from machines of preparation area (2, 3.7%), machines of production area    (2, 3.7%), raw meat (2, 8.3%) and processed meat (3, 12.5%). S. aureus was the only isolated pathogen from workers hands (3, 4.2%). E. coli could be isolated from machines of preparation area (2, 3.6%) and raw meat and chicken (3, 12.6%) in preparation and processing areas, but Salmonella couldn't be isolated. None of the tested microorganisms could be isolated from any of the final products. For such plant, it's recommended to verify the quality of purchased raw material and to decrease the intervals of sanitization program to decrease the risk of cross contamination.