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Table Of Contents

2.2 USE OF THE DOCUMENT
2.5 DEFINITIONS
2.6 SUITABILITY
3 PRIMARY PRODUCTION
3.1 ENVIRONMENTAL HYGIENE
3.2 HYGIENIC PRODUCTION OF MILK
3.3 HANDLING, STORAGE AND TRANSPORT OF MILK
3.4 DOCUMENTATION AND RECORD KEEPING
4 ESTABLISHMENT: DESIGN AND FACILITIES
4.1 EQUIPMENT
5 CONTROL OF OPERATION
5.1 CONTROL OF FOOD HAZARDS
5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS
5.3 INCOMING MATERIAL (OTHER THAN MILK) REQUIREMENTS
5.4 WATER
6 ESTABLISHMENT: MAINTENANCE AND SANITATION
6.1 MAINTENANCE AND CLEANING
6.2 CLEANING PROGRAMMES
7 ESTABLISHMENT: PERSONAL HYGIENE
8 TRANSPORTATION
8.1 REQUIREMENTS
8.2 USE AND MAINTENANCE
9 PRODUCT INFORMATION AND CONSUMER AWARENESS
9.1 LABELING
10 TRAINING
10.1 TRAINING PROGRAMMES
ANNEX I
GUIDELINES FOR THE PRIMARY PRODUCTION OF MILK
INTRODUCTION AND OBJECTIVES
SCOPE
USE OF ANNEX I
3.4 DOCUMENTATION AND RECORDKEEPING
ANNEX II
USE OF ANNEX II
DEFINITIONS
5 CONTROL OF OPERATIONS
APPENDIX A: MICROBIOSTATIC CONTROL MEASURES
APPENDIX B: MICROBIOCIDAL CONTROL MEASURES
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Code of Hygiene for Milk and Milk Products

Code of Hygiene for Milk and Milk Products

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Published by Jaykishan Parmar

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Published by: Jaykishan Parmar on Oct 09, 2013
Copyright:Attribution Non-commercial

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01/25/2014

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