الفهرس 
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Abstract
”The current study was conducted to assess to what extent the food safety principles of the Hazard Analysis Critical Control Points (HACCP) were applied at all Mansoura university hostels. This was carried out through using a food safety checklist (49 attributes covering receiving, storing, preparation, cooking, holding and serving processes) and also through determining the microbial quality of 100 samples from sterile milk, yoghurt, table egg and processed cheese (25 of each type) that were collected haphazardly from breakfast and dinner meals in Mansoura University hostels, with special reference to total bacterial and coliform count and isolation of Escherichia coli, Salmonella and Staphylococcus aureus and further confirmed microscopically, biochemically and serologically. The finding of the observation checklist revealed that El-Gomhoria city achieved the highest score (75.51%) in all investigated dimensions. On the contrary Al-Amal city was (55.1%), Gehan city was (55.1%) and Al-Zahraa city was (54.42%) obtained the lowest score. The highest total bacterial count was in plain yogurt samples (from 1x102 to 8.2 x104 CFU/ml with a mean value of 8.3 x103 CFU/ml), followed by processed cheese samples (from 1 x103 to 8.1 x104 CFU/ml with a mean value of 7.5 x103 CFU/ml), then table egg samples (from 1 x103 to 2 x104 CFU/ml with a mean value of 4.8 x103 CFU/ml), while the lowest total bacterial count was in sterile milk samples (from 4x10 to 8x103 CFU/ml with a mean value of 1.2 x103 CFU/ml). On the other hand, the highest total coliform count was found in processed cheese samples (from 1.7 x10 CFU/ml to 5.4 x102 CFU/ml with a mean value of 2.6 x102 CFU/ml), followed by table egg samples (from 1.1 x10 to 8.9 x102 CFU/ml with a mean value of 2.4 x102 CFU/ml), then plain yogurt samples (from 1.1x10 to 5.1 x102 CFU/ml with a mean value of 1.8 x102 CFU/ml), and sterile milk samples (from nil to 1 x102 CFU/ml with a mean value of 3.5 x10 CFU/ml). Also, E. coli was found in 40% of the table egg samples which represent the highest percentage, found in plain yogurt and processed cheese with a percentage of 36%. Salmonella were found in 16% of processed cheese and plain yogurt samples respectively which represent the highest percentage, found in and table egg samples with a percentage of 24%. S. aureus was found in 40% of table egg samples, 28% of processed cheese samples and 20% of plain yogurt samples. While, sterile milk samples were free from E. coli, Salmonella species, and S. aureus. In conclusion, the overall hygienic conditions surrounding the production of milk and dairy products and table eggs regularly introduced to the resident in Mansoura University hostels should be monitored.