5 Must Know Dairy Products Hygiene Standards & Regulations

5 Must Know Dairy Products Hygiene Standards & Regulations

The food production chains have become incredibly complex nowadays. As a result, there will be an increased rate of contamination in dairy products due to unhygienic conditions. The shelf life of dairy products is usually very low and contamination can occur very easily in case you do not maintain the actual hygiene standards. There must not be any harmful microorganisms in all kinds of dairy products. So, it is highly suggested to store these products in multideck fridges UK rather than at room temperature.

Multiple sources are responsible for the contamination of dairy products. These include an unhygienic environment, processing, production, storage, packing material, equipment, and so on. However, the risks of contamination can also be avoided by following hygienic practices. Moreover, it has now become essential for dairy production units to follow GMP (good manufacturing practices), GHP (good hygiene practices), and HACCP standards and regulations. HACCP stands for Hazard Analysis Critical Control Point.

In the dairy industry, it is essential to follow hygiene standards and regulations largely because of the following reasons:

  • Limit or avoid any risk of contamination because of the bacteria or any other pathogen.
  • Make sure the best practices of food safety and also follow the practices particularly associated with dairy products.
  • Production of the safest and best quality dairy products.

The following are a few standard guidelines and regulations to keep dairy products hygienic:

Hygiene of Milk Production 

Modern techniques for milk production are quickly substituting the manual processes in dairy units throughout the world. Nonetheless, hygiene standards and regulations should be followed during the milking process. The two major sources of contamination are handlers as well as the equipment used. Maintain top-quality hygiene standards by using advanced tools and processes. Avoid the risks of contamination via mastitis by efficiently utilizing the milking equipment. Furthermore, proper training is critical to assist in keeping up the most significant levels of staff hygiene.

Hygiene of Dairy Production Unit 

Proper cleaning and sanitation are crucial in maintaining good hygiene measures in dairy units. There are three parts of dairy plant hygiene: processing hygiene, equipment hygiene, and staff hygiene. Insufficient information related to handling or use of equipment is a major cause of contamination in dairy units and consequently in products. To avoid this, it is critical to implement efficient training and guarantee routine investigation of equipment performance.

Not following equipment sanitation standards can likewise lead to contamination. Thusly, thorough cleaning and sanitization of tools and machinery must be performed. 

Hygiene of Staff

It is a fact that your workers are a great source of contamination in a dairy production unit. Thus, they have an impact on the safety as well as the quality of dairy products. So, the dairy units must implement the following standards and regulations for employees’ hygiene:

  • Proper handwashing with a good-quality antibacterial soap or disinfectant is essential before and after working in the dairy products processing units.
  • Always wear clean and sanitized clothes to avoid any risk of contamination in dairy units.
  • It is compulsory to wear hand gloves while packaging the products.

Regulations for the Hygiene of Dairy Waste Water

It is imperative to maintain a hygienic work environment and practice the hygiene standards. For this, dairy units need to implement efficient approaches to treat waste products and wastewater. The most commonly used approaches for wastewater treatment are:

  • Aerobic Treatment
  • Biological Filtration
  • Activated Sludge 

Monitoring And Follow-Up of Hygiene Practices

It is recommended to routinely analyze and record whether the staff is following hygiene standards and regulations. Particularly analyze new employees to ensure they are working efficiently. Ask them to make a habit of asking questions freely if they don’t understand anything. When inappropriate practices are observed, record them immediately and guide them in performing better.

Categories: Health

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