This study aimed to work out the microbiological quality of roasted chicken ready to eat meals (n=240), swabs of labor surfaces in contact with food (n=390), and the food handlers hands (n=90) in catering services within the university dormitory females to assure a secure supply of food for colleges students. The results obtained appeared no contamination with L. monocytogenes, Salmonella spp., Shigella spp., and Clostridium perfringens before the applying of the HACCP framework. While the fluctuation within the microbial numerous total viable bacteria, total molds and yeasts, B. cereus, Staph. aureus, spore-formers, and coliforms in served meals ascribed to inadequate handling or processing procedures, multiplication of microorganisms during thawing and cutting of chicken, poor hygiene of utensils, and equipment as well as the survival of microorganisms to the cooking process. The examined chicken samples from receiving to serving were 1.12×105 , 7.4 X 103, 2.8 X 104 , and 1.6 X 103 in washing chicken, thawing, and washing steps respectively. The lowest value was 3.98×103 , 3.2 X 102 , 1.2 x 103 , and 6.1 X 102 in serving, dressing, washing, and receiving steps, respectively. Swabs samples analysis which taken before and after HACCP application from handlers, utensils, equipment and work surfaces observed different levels of significance in the reduction of microbial load in one or more of selected examination. Application of the HACCP framework shows a low rate of examined microorganism with a decreasing percentage reached 100% of 1 or more microbial groups in the statistically serving step (p < 0.05) which demonstrates a critical impact of HACCP application. HACCP framework can be moreover utilize to control the safety and quality of prepared ready to eat meals, based on microbiological specifications to improve the microbiological and healthy quality of foods to reduces the reliance on the end product inspection that ultimately resulted in improving food safety, reducing costs associated with food hazards.

For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling cream were identified and control measures were used for controlling those identified hazards. Dried milk powder was identified as high potential hazard raw materials contaminated with pathogenic bacteria e.g. S. aureus and Salmonella sp. Whipping step in preparing filling cream was identified as critical control point. For improving the safety of preparing filling cream system, different control measures including, thermal processing (pasteurization), addition of natural preservatives (lemongrass oil and herbs of cinnamon, clove and anise) and reduction of pH (fruit pulps of strawberry, apricots and apple) were established. Different applied control measures could be used for improving the safety of prepared filling cream where different investigated microbiological criteria were reduced to acceptable levels especially pathogenic bacteria. In addition, different HACCP principles as the critical control points, critical limits, monitoring, corrective measures, verifications and records were established. Implementing the HACCP system during preparing filling cream can effectively ensure safety of this product and other food products contained filling cram especially bakeries.