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PART V CONDITIONS FOR THE HANDLING AND MARKETING OF DAIRY PRODUCTS
PART VII TRANSITIONAL PROVISIONS RELATING TO DAIRY FARMS AND DAIRY ESTABLISHMENTS
CONDITIONS FOR LICENSING OF PRODUCTION HOLDINGS
2.Production holdings shall have the capability to isolate effectively from...
3.Any creature, including any animal of the species referred to...
5.Access to premises in which animals are housed or milked...
6.Adequate measures shall be taken to control insects, rodents and...
7.Store-rooms and cleaning rooms and the equipment in such rooms...
2.The occupier shall take all requisite measures to prevent persons...
3.Before the recruitment of any person for milking or handling...
PART IV CONDITIONS FOR MILKING AND FILTERING OPERATIONS
1.Any work including feeding of animals that might have an...
2.Before the milking is started the teats, udder, flank, hindquarters...
4.Animals with clinical udder diseases shall be milked last, or...
5.Teat dips or sprays for lactating animals other than those...
6.Where the milk is filtered, the filter used shall, depending...
CONDITIONS FOR APPROVAL OF DAIRY ESTABLISHMENTS
PART II SPECIAL CONDITIONS FOR APPROVAL
1.A. Special conditions for approval of treatment and processing establishments
2.The establishment shall possess equipment for the mechanical filling and...
3.The establishment shall possess equipment for the cooling and cold...
4.The establishment shall possess— (a) in the case of dairy...
5.The establishment shall possess containers for storing raw milk and,...
6.The establishment shall possess centrifuges or any other suitable means...
7.(1) Subject to sub-paragraph (2) below a treatment establishment shall...
8.A processing establishment shall possess equipment for heating, thermisation or...
9.The establishment shall possess equipment for the cooling, wrapping and...
10.The establishment shall possess equipment for drying and wrapping powdered...
1.C. Special conditions for approval of a standardisation centre
PART III GENERAL CONDITIONS OF HYGIENE
1.A. General conditions of hygiene applicable to dairy establishments, instruments and equipment
2.Instruments and equipment used for working on raw materials and...
3.Rodenticides, insecticides, disinfectants and any other potentially toxic substance shall...
4.Working areas, instruments and working equipment shall be used only...
6.Equipment, containers and installations which come into contact with dairy...
7.Other equipment, containers, instruments and installations which come into contact...
8.As soon as possible after unloading or after each series...
9.The treatment establishment shall in principle be cleaned according to...
10.The occupier of the dairy establishment shall take appropriate measures...
11.Where appropriate, rooms intended for production processes shall be divided...
12.Disinfectants and similar substances used shall be those acceptable to...
13.Where a dairy establishment produces foodstuffs containing dairy products, together...
2.Persons working directly with and handling raw materials or dairy...
3.The occupier shall take all necessary measures to prevent persons...
REQUIREMENTS FOR DRINKING MILK
PART III HEAT-TREATED DRINKING MILK
1.Heat-treated drinking milk shall not contain— (a) any pharmacologically active...
2.In addition to complying with paragraph 1 above, pasteurised milk...
3.In addition to complying with paragraph 1 above, sterilised and...
4.In addition to complying with paragraphs 1 and 3 above,...
5.In addition to complying with paragraphs 1 and 3 above,...
6.Pasteurised milk which has been subjected to high-temperature pasteurisation, UHT...
7.Pasteurised milk may be produced from raw milk which has...
8.The definition of the symbols specified in paragraph 3 of...
REQUIREMENTS FOR MILK USED FOR THE MANUFACTURE OF MILK-BASED PRODUCTS
REQUIREMENTS FOR MILK-BASED PRODUCTS
PART I MICROBIOLOGICAL CRITERIA
1.On removal from the processing establishment milk-based products shall not...
2.Sterilised or ultra heat-treated milk-based products which are in liquid...
3.Subject to paragraph 5 below, milk-based products shall meet the...
4.The definition of the symbols specified in paragraph 3 of...
5.Testing of the milk-based products referred to in table A...
6.Sampling programmes shall be drawn up by the occupier of...
1.Immediately after milking, raw milk shall be placed in a...
3.Upon acceptance at a treatment establishment milk shall, unless heat-treated...
4.When the pasteurisation process is completed, pasteurised milk shall be...
5.Subject to paragraph 7 below, any dairy product not intended...
6.Where dairy products other than raw milk are stored under...
7.The maximum temperature at which pasteurised milk may be stored...
1.Wrapping and packaging shall be strong enough to protect the...
2.The wrapping and packaging of dairy products shall take place...
3.Notwithstanding paragraph 2 above, the manufacture and packaging of dairy...
4.Bottling or filling of containers with heat-treated milk or liquid...
5.Wrapping or packaging may not be re-used for dairy products,...
6.Sealing shall be carried out in the dairy establishment in...
2.Marking shall be carried out during or immediately after manufacture...
3.Where a dairy product marked in accordance with paragraphs 1...
4.Subject to paragraph 5 below, the health mark shall consist...
5.In the case of bottles, packaging and receptacles referred to...
6.The health mark may be applied to the product, wrapping...
7.The health mark may also consist of an irremovable plate...
1.The reference methods for the analysis and testing of dairy...
2.In relation to raw milk and heat-treated milk, the methods...
3.In relation to milk-based products, the test for enumeration of...
4.In relation to milk-based products, the test for enumeration of...
5.In relation to the following tests, the methods for the...
6.Any other internationally accepted analysis and test method as referred...
7.In this Schedule— “IDF Standard” means a standard of the...