{"product_id":"hygiene-sanitation-guidelines-milk-and-milk-products","title":"Hygiene \u0026 Sanitation Guidelines - Milk and Milk Products","description":"\u003cp\u003e\u003cem\u003eMilk leaves its source at body temperature and already inoculated; every control in this code descends from that.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003ePrepared on the normative basis of the Codex Code of Hygienic Practice for Milk and Milk Products (CXC 57-2004), the General Principles of Food Hygiene with its HACCP annex and ISO 22000:2018, this guideline addresses establishments that receive, process, pack, store and distribute milk and milk products. Its 34 sections open with approval and the food safety management system, plant design, utilities and hygienic equipment, then follow the milk itself.\u003c\/p\u003e\n\u003cp\u003eParameters are tabulated rather than described: raw milk acceptance criteria in Table 12.1, finished product microbiological guide criteria in Table 17.1, and six annexes of parameter tables, process flows, an inspection checklist and Codex\/ISO conformance mapping. One editable reference document, written to be adapted to a single plant, not a documented system.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRaw milk — supplier control, collection, acceptance testing and chilled storage\u003c\/li\u003e\n\u003cli\u003eThermal processing — reference processes, pasteuriser safeguards and verification\u003c\/li\u003e\n\u003cli\u003eProduct-specific controls — pasteurised milk, laban and yoghurt, cheese, cream, butter and ghee, ice cream and dried milks\u003c\/li\u003e\n\u003cli\u003eCold chain, filling, packaging and distribution, with CIP and open-plant cleaning verified\u003c\/li\u003e\n\u003cli\u003eAllergen, foreign body and chemical hazards, laboratory monitoring, shelf-life validation, traceability and recall\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eDairy plant owners and managers, QA and food safety teams, dairy technologists, consultants and inspectors across liquid milk, fermented products, cheese and frozen dessert operations. It answers the audit question of what your hygiene requirements rest on, and puts a Codex-anchored reference under an ISO 22000 or HACCP build.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792713003348,"sku":"AGS-05-006","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-05-006_Milk_and_Milk_Products.png?v=1786639546","url":"https:\/\/agskits.com\/products\/hygiene-sanitation-guidelines-milk-and-milk-products","provider":"Apex Global Solutions","version":"1.0","type":"link"}