Hazard Analysis and Critical Control Point (HACCP) is a systematic, science-based approach used to identify, evaluate, and control hazards that may affect food safety. It focuses on preventing biological, chemical, and physical hazards during food production rather than relying only on final product testing. In dairy processing, HACCP plays a crucial role in ensuring that milk and milk products such as butter, cheese, yogurt, and milk powder are produced safely and hygienically. By identifying potential risks at every stage of processing, HACCP helps maintain product quality and protects consumer health. Before applying the HACCP principles, five preliminary steps are followed to establish the foundation for the system. The first step is the formation of the HACCP team. A multidisciplinary team consisting of experts in production, microbiology, quality control, engineering, and sanitation is assembled. Their combined knowledge ensures that all possible hazards in dairy processing are properly identified and addressed. The second step is describing the product. In this stage, detailed information about the dairy product is documented, including its ingredients, physical and chemical characteristics, processing methods, packaging, storage conditions, and shelf life. This description helps identify potential hazards associated with the product. The third step is identifying the intended use of the product. It specifies how the product is expected to be consumed and by whom. For example, milk powder may be used