HACCP serves as a managerial system to analys as well as control biologic,chemical,and physical hazards entering through raw material.Indeed,HACCP is an immunity system.All foods are subject to contamination,but the intensity of contamination varies depending on raw material as well as its process.Dairy factories are rather more vulnerable and that is why HACCP implementaton is a must.This paper discusses the implementation steps of HACCP for Feta cheese through UF.This cheese is a kind of fresh and soft cheese which is sold before ripening.Due to its freshness,low humidity,And lower level of salt,this cheese is in higher risk of contamination than other traditionally-produced ones.