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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
