This standard specifies food safety criteria and management requirements for dairy fat products, including cream products (except cream powder), butter, butter oil, milk fat and milk fat. spreadable milk fat.

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 DAIRY FAT PRODUCTS

Appendix II CONTAMINANT LIMITS FOR CREAM AND DAIRY FAT PRODUCTS

Appendix III MICROBIOLOGICAL INDICATORS OF DAIRY FAT PRODUCTS

Appendix IV LIST OF TESTING METHODS FOR FOOD SAFETY INDICATORS FOR DAIRY FAT PRODUCTS FROM MILK