Bacteriological critical control points (CCPS) for automatic ice cream industry were identified based on the primary ingradients of such industry, processing stages and working environment. Three thousand samples were analyzed during two production seasons. There were four critical control points in the company in which the study was conducted, Pasteurization (mix) stage, cold (tanks) stage, freezing stage, and hardning (tunnel) stage. The end-product did not coincide with the Syrian standard because of these critical control point, which contributed by 15%, 25%, 35% and 25% respectively, meanwhile the remaining pointes, such as the used water, choclate, air and workers were not critical control points under the production conditions of the investigated company.