Food Safety: means assurance that food is acceptable for human consumption
according to its intended use.
“Food Safety Management System” means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business.
“Unsafe food” means an article of food whose nature, substance or quality is so affected as to render it injurious to health
Specific Hygienic and Sanitary Practices to be followed by Food Business Operators engaged in manufacture, processing, storing & selling of Milk and Milk Products:
Dairy Establishments shall have the:
Ø Facilities for the hygienic handling and protection of raw materials
Ø Instruments corrosion-resistant material - easy to clean and disinfect;
Ø Special watertight, non-corrodible containers;
Ø Waste water disposal system;
Ø Dairy establishments shall have working areas of sufficient size for work;
Ø Solid, waterproof flooring;
Ø Walls which have smooth surfaces
Ø Easy to clean ceilings or roof linings
Ø Doors made of non-corrodible materials
Ø Ventilation and, where necessary, good steam and water-vapour extraction facilities
Ø Adequate natural or artificial lighting;
Ø Facilities with hot and cold running water for cleaning and disinfecting hands with non hand-operable taps, hygienic means of drying hands;
Ø Adequate measures to prevent cross-contamination;
Ø Satisfactory state of cleanliness and documentation for it.
Sanitary Requirements for Storage:
Ø Immediately after procuring, raw milk shall be placed in a clean place.
Ø Where raw milk is collected daily from a producer, it shall be cooled as soon as practicable until processed;
Ø When the pasteurization process is completed, pasteurized milk shall be cooled immediately to a temperature of 4ºC or lower.
Ø The maximum temperature at which pasteurized milk may be stored until it leaves the treatment establishment shall not exceed 5ºC.
Wrapping and Packaging:
Ø The wrapping packaging of dairy products shall take place under satisfactory hygienic conditions
Ø The manufacture of dairy products and packaging operations may take place in the same room if the following conditions are satisfied: —
(a) the room shall be sufficiently large and equipped to ensure the hygiene of the operations;
(b) the wrapping and packaging shall have been brought to the treatment or processing establishment in protective cover in which they were placed immediately after manufacture and which protects the wrapping or packaging from any damage during transport to the dairy establishment
(c) packaging shall be done without delay. Immediately after packaging, the dairy products shall be placed in the designated rooms provided for storage under required temperature.
Ø Bottling or filling of containers with heat-treated milk and milk product shall be carried out hygienically.
Ø Wrapping or packaging may not be re-used for dairy products, except where the containers are of a type which may be re-used after thorough cleaning and disinfecting.
Sealing shall be carried out in the establishment in which the last heat-treatment of drinking milk or liquid milk base products has been carried out, immediately after filling, The sealing device shall be so designed that once the container has been opened, the evidence of opening remains clear and easy to check.