Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 6 – Safety and quality 263 Box 6.5 Codex code of hygienic practice for milk and milk products The Codex code of hygienic practice for milk and milk products defines hygienic practices to be applied during the production, processing and handling of milk and milk products and is an important text for producers of milk and milk products. The code proposes a preventive approach with the application of good hygiene practices from production of raw materials (including animal feeds) to the point of consumption. It takes into consideration (as much as feasible) the various production and processing procedures as well as the differing characteristics of milk from various milking animals used by member countries. It focuses on acceptable food-safety outcomes achieved through the use of one or more validated food-safety control measures (FAO and WHO, 2004c). To achieve a continuum of controls along the chain, the Code recommends that: • producers should ensure that good agricultural, hygiene and animal husbandry practices are employed at the farm level; • manufacturers should utilize good manufacturing and hygiene practices, and communicate with milk suppliers any additional measures to be met during primary production; • distributors, transporters and retailers should assure that milk and milk products in their possession are handled and stored properly and according to the manufacturer’s instructions; and • consumers should accept the responsibility of ensuring that milk and milk products in their possession are handled and stored properly and according to the manufacturer’s instructions. In addition to the application of good hygiene practices, specific guidelines are included for the primary production of milk and management of control measures during and after processing. Additional information is provided on microbiostatic and microbiocidal control measures. countries, the continuing move to greater volumes of milk from each farm, larger processing facilities and more complex multi-ingredient products (e.g. composite food gels) means that it is increasingly difficult to trace any alleged fault back to the responsible ingredient and then to the farm, to the cow or its feed (Creamer et al., 2002). At the opposite end of the spectrum, tracing products within the informal, highly dispersed production presents difficulties because of the very large number of small-scale producers involved. While the urgency to trace and recall product is particularly acute when product is suspected of being unsafe, effective traceability is an accepted best practice along the dairy chain. Despite the inherent difficulties in milk and animal traceability, the establishment of practical protocols and procedures is an important priority for the dairy industry. If there is no traceability system, or it is weak, it will be difficult to take corrective action when problems are detected.
264 Milk and dairy products in human nutrition Countries are encouraged to base national regulations and controls on standards and texts developed by the Codex Alimentarius Commission 54 (see Table 6.6 and the Codex Alimentarius website: http://www.codexalimentarius.org). Table 6.6 Codex Alimentarius standards and related texts for milk and milk products Codex standards specific to milk and dairy products General standard for the use of dairy terms CODEX STAN 206-1999 Model export certificate for milk and milk products CAC/GL 67-2008 Guidelines for the preservation of raw milk by use of the lactoperoxidase system CAC/GL 13-1991 Code of hygienic practice for milk and milk products CAC/RCP 57-2004 Miscellaneous General principles of food hygiene CAC/RCP 1-1969 (2003) MRLs for veterinary drugs in foods CAC/MRL 2-2012 MRLs for pesticides CAC/MRL 1-2012 Extraneous maximum residue limits (EMRLs) CAC/MRL 3-2001 General standard for contaminants and toxins in food and feed CAC/STAN 193-1995 Codex general standard for food additives CAC/STAN 192-1995 Guidelines on substances used as processing aids CAC/GL 75-2012 Guidelines for the use of flavourings CAC/GL 66-2008 Guidelines for risk analysis of food-borne antimicrobial resistance CAC/GL 77-2011 Guidelines for the design and implementation of national regulatory food-safety assurance programmes associated with the use of veterinary drugs in food producing animals CAC/GL 71-2009 Code of practice to minimize and contain antimicrobial resistance CAC/RCP 61-2005 Principles for traceability / product tracing as a tool within a food inspection and certification system Code of hygienic practice for powdered formulae for infants and young children Code of practice for the reduction of aflatoxin B 1 in raw materials and supplemental feedingstuffs for milk producing animals CAC/GL 60-2006 CAC/RCP 66-2008 CAC/RCP 45-1997 54 The FAO/WHO Codex Alimentarius Commission develops internationally agreed standards and guidelines for safe food that provide the benchmark for food-safety regulation in international trade. These standards can be used as a basis for setting national regulations and setting best practices for the dairy sector. Standards applicable to safety and quality of milk and dairy products are referenced throughout this chapter.
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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314 Milk and dairy products in huma
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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