The FSSAI has issued standard operating procedures for primary milk producers, including small dairy units which are not part of dairy cooperative societies, in order to check milk contamination and adulteration.
The Food Safety Standard Authority of India (FSSAI) has published SOPs on milk production, environmental and hygiene regulations, and food safety procedures like handling, storing, and transporting milk.
Effective From
The new rules will take effect sixty days following stakeholder feedback, starting on October 3rd.
Primary milk production, as per these SOPs, refers to procedures where milking machines are not routinely employed and raw milk is either unchilled at the producer’s level or carried in cans straight to consumers.
The FSSAI’s action coincides with an increase in cases of adulterated milk and related products.
Hygiene Protocol
Clean, well-ventilated cow shelters, suitable housing, manure disposal systems, and adequate water and feed for cows, buffaloes, and other dairy animals are among the prescribed protocols.
Local authorities have issued standards for the environmental management of dairy farms and gaushala, which dairy businesses are required to adhere to.
The draft notification states that milking areas should be kept free of “undesirable animals” such as pigs and poultry whose presence may result in the contamination of milk.
Animal Health
The FSSAI’s notification places further emphasis on animal health, stating that milk should come from sources free of bacterial infections and systemic infections.
The animals from which the milk is produced should not be suffering from any systemic diseases that can be contracted by humans through milk, such as Mycobacterium tuberculosis, Coxiella burnetti, or Brucella abortus.
According to the standards, milk should only be obtained from animals that do not exhibit any visible symptoms of illness, such as genital tract infections, enteritis accompanied by fever and diarrhea, or udder inflammation.
Storage and Distribution
When milk is extracted from these types of dairies, it should be given to customers within 3-4 hours; if not, it must be transported to a processing facility or kept in appropriate refrigeration between 4-6°C.
By taking these precautions, the dairy sector in India will be able to further improve food safety standards by ensuring that the milk stays safe to consume and fresh.
Date : 21 to 25 Oct 2024 (5 Days)
Time : 07:00 PM – 10:00 PM
To get regular Food Industry updates, feel free to join our WhatsApp group: Joining link