eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-03-19 11 3 244 250 10.12691/jfnr-11-3-9 JFNR20231139 article Sayed Zaheer Abbas 1 2 Muhammad Naseem Khan 2 Anjum Zehra Naqvi 2 Kashan Kaif 3 Nargis Tabassum 4 Zulfiqar Ali Mirani 4 Abdul Basit Khan 4 Anila Siddiqui 4 Mazahir Hussain 5 Microbiology Section, Food and Marine Resources Research Centre, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories Complex Karachi - 75280, Pakistan Department of Chemistry, Faculty of Science and Technology, NOVA University of Lisbon, 2829-516, Caparica, Portugal Department of Pharmaceutical Chemistry, Federal Urdu University of Art, Science and Technology, Karachi ¨C 75300, Pakistan Department of Bioscience, Shaheed Zulfikar Ali Bhutto Institute of Science and Technology, Karachi - 75600, Pakistan The study's objective was to implement the HACCP plan in a local dairy supply chain in Karachi, Pakistan, to eliminate or reduce the risks for safe and high-quality milk available to the general public and to assess the degree of conformance to food safety and to look into the actual complexity involved in the HACCP implementation process. Different food safety hazards may enter the dairy supply chain during milk production, processing, shipping, storage, and serving, which may have an impact on milk safety and quality. The total average bacterial count 8.5x108±0.18 CFU/mL, Coliforms 83.1±25 CFU/mL, E. coli 96.1±4.1 CFU/mL, and Staph. aureus 27±9.7 CFU/mL were recorded in the milk samples before the HACCP implementation. Although after the HACCP implementation, the count reduced to a considerable level as; 53% (2.9x104±0.15CFU/mL) reduction was noted in the total bacterial count, 80.4% (16±4.8 CFU/mL) in Coliform count, 77% (18.4±0.90 CFU/mL) in E. coli count and 83% (4.2±1.5 CFU/mL) in Staph. aureus count in the final product. Whereas, Salmonella and Listeria were not detected in any milk sample before and after HACCP system implementation. The results reflected the remarkable improvement in milk microbial hygiene. This means that our HACCP system was effective, however, continual improvement may be achieved by periodic monitoring of risks. http://pubs.sciepub.com/jfnr/11/3/9/jfnr-11-3-9.pdf CCPs dairy food safety HACCP supply chain