{"product_id":"technical-hygiene-guidelines-dairy-factories-international","title":"Technical \u0026 Hygiene Guidelines - Dairy Factories (International)","description":"\u003cp\u003e\u003cem\u003eAfter the pasteuriser, every surface in the plant is a ready-to-eat surface.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eRisk in a dairy factory splits either side of one machine. Upstream it belongs to the milk — farm and supplier control, veterinary drug residues, transport and receipt. Downstream it belongs to the building, because whatever reaches product after heat treatment reaches food that will not be heated again.\u003c\/p\u003e\n\u003cp\u003eZoning, cleaning-in-place and Listeria environmental monitoring therefore carry as much of this international edition as the kill step does, all of it worked against Codex CXC 57-2004, the Codex product standards for cheese, cream, butter and fermented milks, and ISO 22000, with requirements stated product by product for concentrated milk, laban and fermented milks, labneh, cheese, cream, butter and ice cream. All of it sits in one editable Word document.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFresh raw milk — farm and supplier control, veterinary drug residues, transport and receipt\u003c\/li\u003e\n\u003cli\u003eReconstituted dried milk, with authenticity and adulteration checks on incoming supply\u003c\/li\u003e\n\u003cli\u003eValidation and verification of pasteurisation, and sterilised milk requirements\u003c\/li\u003e\n\u003cli\u003eCheese and the sixty-day raw-milk rule, with starter cultures, additives and allergen management\u003c\/li\u003e\n\u003cli\u003eAfter the kill step — zoning, cleaning-in-place, Listeria environmental monitoring, laboratory verification, whey and waste, recall\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eDairy plant owners and managers, dairy technologists, QA and laboratory teams, and the food-authority inspectors who audit milk processing. Most reach for it after an environmental swab comes back positive, or when a plant's written procedures prove thinner than the standards it says it follows.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792710971732,"sku":"AGS-03-017","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-017_INT_Dairy_Factories.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-dairy-factories-international","provider":"Apex Global Solutions","version":"1.0","type":"link"}