This standard specifies food safety criteria and management requirements for fermented dairy products.

Contents

I. GENERAL PROVISIONS

II. TECHNICAL REQUIREMENTS, TESTING METHODS AND SAMPLING

III. MANAGEMENT REQUIREMENTS

IV. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS

V. IMPLEMENTING ORGANIZATIONS

Appendix I PHYSICAL AND CHEMICAL INDICATORS OF FERMENTED MILK PRODUCTS

Appendix II CONTAMINANT LIMITS FOR FERMENTED MILK PRODUCTS

Appendix III MICROBIOLOGICAL INDICATORS OF FERMENTED MILK PRODUCTS

Appendix IV LIST OF TESTING METHODS FOR FOOD SAFETY INDICATORS OF FERMENTED MILK PRODUCTS