Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation

Tegegn Teshome; Seble Hailemariam

doi:doi:10.11648/j.ijsr.20260101.14

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Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation

Tegegn Teshome^*, Seble Hailemariam

Published in International Journal of Safety Research (Volume 1, Issue 1)

Received: 5 December 2025 Accepted: 18 December 2025 Published: 19 January 2026

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Abstract

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.

Published in	International Journal of Safety Research (Volume 1, Issue 1)
DOI	10.11648/j.ijsr.20260101.14
Page(s)	24-27
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

HACCP, Dairy Farms, Milk Safety, Smallholder Production, Contamination, Antibiotic Residues, Milking Hygiene, Critical Control Points

References

[1]	Abbas, S. Z. Khan, M. N. Naqvi, A. Z. Kaif, K., Tabassum, N., Mirani, Z. A. Khan, A. B. Siddiqui, A., & Hussain, M. (2023). Hazard analysis critical control point (HACCP) system implementation in the dairy supply chain (Karachi?Pakistan). Journal of Food and Nutrition Research, 11(3), 244–250.
[2]	Ahmedsham, M. (2018). Study on microbial contamination of Ethiopian raw milk.
[3]	Assen, A. (2024). Study/report on milk hygiene and quality in Ethiopia.
[4]	Bekele, W. F., Jema, H., & Mirzabaev, A. (2024). Adoption of milk safety practices: evidence from dairy farmers in Ethiopia. Agriculture & Food Security, 13, 25.
[5]	Cambridge University Press. (2022). Zoonotic risks of pathogens from dairy cattle and their milk-borne transmission. Journal of Dairy Research, 89(4), 405–419.
[6]	Codex Alimentarius. (2004). Code of Hygienic Practice for Milk and Milk Products.
[7]	Ethiopian Standards Agency. (2021). ES 929: 2021 – Food safety standards for milk and dairy products.
[8]	Feyisa, T. (2024). Research on antibiotic residues, HACCP adoption, and quality-based incentives in Ethiopia.
[9]	GAIN. (2023). Report on resource limitations and regulatory gaps in Ethiopian dairy sector.
[10]	IDOSI/WJDFS. (2017). Study on farm-level HACCP impacts on milk quality.
[11]	ILRI. (2021). Pilot interventions on milk hygiene and container use in Borana, Ethiopia.
[12]	O’Brien, B., Green, M., & More, S. (2011). A HACCP-based approach to mastitis control in dairy herds: Development, implementation and evaluation. Irish Veterinary Journal, 64(1), 15.
[13]	Skandamis, P., & Nychas, G.-J. (2020). Microbial safety of milk production and fermented dairy products in Africa: Hygiene measures and risk mitigation. Microorganisms, 8(5), 752.
[14]	Vilar, M. (2011). Research on mastitis and zoonotic pathogens in dairy cows.
[15]	World Bank. (2007). Ethiopia dairy sector study: Challenges and opportunities. Washington, DC: World Bank.

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APA Style

Teshome, T., Hailemariam, S. (2026). Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation. International Journal of Safety Research, 1(1), 24-27. https://doi.org/10.11648/j.ijsr.20260101.14

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ACS Style

Teshome, T.; Hailemariam, S. Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation. Int. J. Saf. Res. 2026, 1(1), 24-27. doi: 10.11648/j.ijsr.20260101.14

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AMA Style

Teshome T, Hailemariam S. Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation. Int J Saf Res. 2026;1(1):24-27. doi: 10.11648/j.ijsr.20260101.14

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@article{10.11648/j.ijsr.20260101.14,
  author = {Tegegn Teshome and Seble Hailemariam},
  title = {Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation},
  journal = {International Journal of Safety Research},
  volume = {1},
  number = {1},
  pages = {24-27},
  doi = {10.11648/j.ijsr.20260101.14},
  url = {https://doi.org/10.11648/j.ijsr.20260101.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsr.20260101.14},
  abstract = {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.},
 year = {2026}
}

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TY  - JOUR
T1  - Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation
AU  - Tegegn Teshome
AU  - Seble Hailemariam
Y1  - 2026/01/19
PY  - 2026
N1  - https://doi.org/10.11648/j.ijsr.20260101.14
DO  - 10.11648/j.ijsr.20260101.14
T2  - International Journal of Safety Research
JF  - International Journal of Safety Research
JO  - International Journal of Safety Research
SP  - 24
EP  - 27
PB  - Science Publishing Group
UR  - https://doi.org/10.11648/j.ijsr.20260101.14
AB  - 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.
VL  - 1
IS  - 1
ER  -

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Author Information

Tegegn Teshome

Department of Milk and Honey Health Safety and Quality Regulation, Ethiopian Agricultural Authority, Addis Ababa, Ethiopia

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Seble Hailemariam

Department of Milk and Honey Health Safety and Quality Regulation, Ethiopian Agricultural Authority, Addis Ababa, Ethiopia

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APA Style

Teshome, T., Hailemariam, S. (2026). Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation. International Journal of Safety Research, 1(1), 24-27. https://doi.org/10.11648/j.ijsr.20260101.14

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ACS Style

Teshome, T.; Hailemariam, S. Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation. Int. J. Saf. Res. 2026, 1(1), 24-27. doi: 10.11648/j.ijsr.20260101.14

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AMA Style

Teshome T, Hailemariam S. Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation. Int J Saf Res. 2026;1(1):24-27. doi: 10.11648/j.ijsr.20260101.14

Copy | Download

@article{10.11648/j.ijsr.20260101.14,
  author = {Tegegn Teshome and Seble Hailemariam},
  title = {Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation},
  journal = {International Journal of Safety Research},
  volume = {1},
  number = {1},
  pages = {24-27},
  doi = {10.11648/j.ijsr.20260101.14},
  url = {https://doi.org/10.11648/j.ijsr.20260101.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsr.20260101.14},
  abstract = {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.},
 year = {2026}
}

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TY  - JOUR
T1  - Review on Enhancing Milk Safety and Quality in Ethiopia Through Farm Level HACCP Implementation
AU  - Tegegn Teshome
AU  - Seble Hailemariam
Y1  - 2026/01/19
PY  - 2026
N1  - https://doi.org/10.11648/j.ijsr.20260101.14
DO  - 10.11648/j.ijsr.20260101.14
T2  - International Journal of Safety Research
JF  - International Journal of Safety Research
JO  - International Journal of Safety Research
SP  - 24
EP  - 27
PB  - Science Publishing Group
UR  - https://doi.org/10.11648/j.ijsr.20260101.14
AB  - 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.
VL  - 1
IS  - 1
ER  -

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