Dairy Product (Hygiene) Regulations (as amended)

Applies to EnglandApplies to WalesApplies to Scotland

Title: Dairy Product (Hygiene) Regulations (as amended)

Category: England, Wales and Scotland Regulation

Date: 1995 (amended 1996, 1996)

Reference: SI 1995/1086 [Full text] (1996/1699 - England and Wales [Full text], 1996/2465 - Scotland [Full text])

General Description:

These regulations have been amended by the Food Safety (General Food Hygiene) Regulations 1995 (SI 1995/1763); The Food Labeling Regulations 1996 (SI 1996/1499) & The Dairy Products (Hygiene) (Amendment) Regulations 1996 (SI 1996/1699).

These regulations implement the following:

  • EEC Council Directive 92/46 which establishes rules for the production and marketing of milk & dairy products
  • EC Commission Decision 95/195 which lay down criteria for the derogations to certain establishments producing milk based products.
  • EC Commission Decision 95/340 to establish a list of third countries from which member states authorise the import of milk based products.

Part II concerns registration and use of production holdings. No production holdings must be used for the production of raw milk unless:

  1. They comply with Schedule 1 - This relates to conditions for registration, and sets out general standards of hygiene for production holdings and staff. It specifies conditions of animal housing, conditions for milking, handling & storage of raw milk on the premises.
  2. They are registered (by way of regulation 4 (3) or 14)

The occupier of a dairy establishment must take necessary measures to ensure that at all times during the handling of dairy produce, the appropriate regulations are adhered to.

This includes checking the following:

Critical points in the establishment are identified; methods for monitoring & controlling these critical points are in place; tests are being done to detect residues of substances having pharmacological/hormonal action; antibiotics; pesticides; detergents; or other substances dangerous to human health or the purity of the milk product.

Tests are carried out to establish the presence of added water to raw milk & heat treated milk; Standards of animal health laid out in Schedule 3 are complied with; Samples taken from the holding for checking cleanliness & disinfection are analysed in a laboratory acceptable to the approving authority; A permanent record is taken in respect of matters specified in this instrument; Health marking is carried out & controlled.

The following is also mandatory:

Alert appropriate authority immediately upon discovering samples or other information which suggest a serious health risk; Make accessible any information which will help the authority to implement the law, and ensure that any contaminated food and suspect food is destroyed, or recycled with agreement of the approving authority. It is the duty of the dairy occupier to inform workers of hygiene regulations.

Where raw milk for resale is purchased by someone other than an approved dairy establishment, a series of safety checks must be undertaken by the purchaser.

Pertinence to Agriculture: Health & Safety, Food Production

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