Milk contains biological, physical and chemical hazards that have bad effects on human health & milk shelf life. So, aim of this study was to enhance milk quality by building up a HACCP system in milk processing plant. HACCP system application was evaluated by scanning the bacteriological quality, physicochemical examination (fat, pH, total volatile basic nitrogen, thiobarbituric acid & titratable acidity), Aflatoxin M1 and sensory attribute of collected milk samples from different suppliers. The results showed a significant difference in the bacteriological, physicochemical and sensory attributes after HACCP application. HACCP application controlled different hazards during milk production that reflects on milk quality.