The hazard analysis critical control point (HACCP) procedures were adopted to identify hazards and critical control points in the production of Nono in a farm settlement in Minna, Nigeria. The swabs of cow udder, samples of raw milk, handlers palms, equipment for processing (calabash, sieves and spoons/laddle), the fermented milk (Nono), and the water used in the production were microbiologically analysed using standard microbiological methods. The results from these sources indicated high counts above the specifications. The count for the water (from well and stream) used by the producers showed aerobic plate count to be between 9.0 x 10 2 and 3.0 x 10 4 cfu/ml and the MPN values for the water ranged from 15 to 2.1 x 10 2 . Various pathogenic organisms were isolated. The sources of water in the processing are a major source of contamination of the Nono with pathogenic organisms which if not controlled could pose a serious threat to the consumers. The critical control point of the process was the fermentation stage which is very critical to the whole process and loss of control here will affect the final quality of the product.

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