Hazard Analysis and Critical Control Points (HACCP) is a preventive, science-based food safety system increasingly recognized as essential at the farm level, where most milk contamination originates. In Ethiopia, dairy production is largely dominated by smallholders who operate under diverse management conditions and often face persistent challenges including poor milking hygiene, limited access to clean water, lack of cooling facilities, misuse of veterinary drugs, and widespread aflatoxin contamination from improperly stored or contaminated feed. These factors create multiple biological, chemical, and physical hazards that compromise raw milk quality and pose significant public health risks. Applying HACCP at the farm stage is therefore crucial because it focuses on identifying hazards early and managing them at specific critical points such as milking, udder preparation, equipment sanitation, drug withdrawal compliance, and feed safety. Evidence from Ethiopian studies indicates that even simplified, smallholder-friendly HACCP models-such as cooperative-level plans or checklist-based approaches can substantially reduce microbial loads, minimize antibiotic residues, lower levels of aflatoxin M1, and decrease rejection rates at collection centers. Improvements in these areas directly contribute to better milk quality, reduced spoilage, higher acceptance by processors, and increased income for farmers through reduced losses and, where available, quality-based payment schemes. However, successful adoption of HACCP on Ethiopian dairy farms requires overcoming several structural and operational barriers. These include low awareness of food safety principles, limited training for farmers and extension workers, inadequate infrastructure for cooling and hygienic handling and weak enforcement of existing regulations. Moreover, many smallholders lack incentives to adopt improved practices in the absence of stable markets that reward quality. To achieve wider implementation, HACCP must be adapted to local production realities through low-cost interventions, practical training in hygiene and drug management, investment in shared or cooperative chilling and handling facilities, and the introduction of quality-based incentives from processors. Strengthening alignment with national standards and improving coordination among regulatory institutions will further support effective and sustainable adoption. Overall, HACCP offers a practical pathway to improving milk safety, protecting public health, and enhancing the competitiveness of Ethiopia’s dairy value chain.
Teshome et al. (Mon,) studied this question.