الفهرس 
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Abstract
In this study, a trial for detection of critical control points was done in canned beef processing plant through studying the production operation under the ordinary circumstances, then after the application of corrective actions. Application of HACCP system was passed through necessary steps which were applied in this work including prerequisite programmes, scope of HACCP, product description and intended use, initial food safety objectives, process flow diagram, job description, receiving the raw materials, storage conditions, process hazard identification, hazard responsibilities, confirmed food safety objects, CCPs determination, critical limits establishment, monitoring procedure, corrective action and verification of the HACCP plan.The obtained results of this study showed that the results of water, spices and frozen beef samples were [CCP3-B], [CCP2-B] and [CCP1-B] respectively before corrective actions application, while were acceptances respectively after application of corrections. The results in phases of product flow samples were [CCP4-B] of thawing ,[CCP5-B] of mincing, [CCP8-B] of mixing, [CCP10-B] of filling and [CCP12-B] of end product respectively before application of corrections while there were acceptances after application of corrective actions. The obtained results were within the critical limits. A suggested corrective actions were designed for canned beef factory. The results were revealed also that the ability of application of HACCP system in this plant.