Hazard and crtitical control point (CCP) analysis of tsire (a locally spiced meat product that is stuck on stick and grilled) was conducted on samples of the product from Fagge local Government area of Kano State, Nigeria. The analysis consisted of the aerobic mesophylic count, Staphylococcal count, coliform count, fungal count, detection of E. coli, Salmonella and Clostridium perfringens on the raw meat before processing, the spice mix, the spiced meat and the finished product. The meat was found to have counts above the acceptable limit 2.46 x 109 cfu/g and also the presence of E. coli, Salmonella and Clostridium perfringens. These are indications of contamination due to improper handling. The CCP were found to be the raw meat itself, the spice mix, cutting and sticking, holding and spicing, roasting on fire then holding and serving to consumers. Ensuring personal and environmental hygiene as well as the use of clean utensils could help in eliminating or reducing the hazards to an acceptable level.

KEYWORDS: Hazard, crtitical control point, tsire, Fagge.