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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
