Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.