Lactose is defined as a disaccharide formed by galactose and glucose, it is known to be found in milk and dairy products, this lactose is digested in the small intestines by the lactase enzyme. Around 40% of people on earth have a condition known as lactose intolerance, which is a problem in digesting lactose because there is insufficient production of the lactase enzyme, which is responsible for the digestion of the lactose. Since there isn’t any source analyzing the risk and quality for the manufacturing of lactose-free ice cream, my main aim of this report is to perform a risk analysis for the manufacturing of lactose-free ice cream using risk analysis tools and possibly suggest improvements for the manufacturing process to increase the quality of the process and decrease the number of defects.