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Sanitation for Dairy Plants

Diligent cleaning and sanitizing is key to producing high quality, safe dairy products. Sanitation Controls are an element of Food Safety Plans that are required for all food processors by the Food Safety Modernization Act.

Sanitation starts in the milking parlor and continues through delivery of your products to the customer. Sanitation Controls outline procedures and programs used to maintain a sanitary condition for food processing.

Sanitation Controls are an element of Food Safety Plans that are required for all food processors by the Food Safety Modernization Act, and can encompass:

  • personnel hygiene
  • handling of ingredients, packaging material, and finished products
  • processing and packaging equipment
  • fermentation and aging rooms
  • storage areas
  • the whole facility environment

Cleaning and sanitizing procedures can be incorporated into your processing routine as part of:

  • good manufacturing practices (GMPs)
  • prerequisite programs (PPs)
  • sanitation standard operating procedures (SSOPs)
  • a master sanitation plan for tasks done daily, weekly, monthly, semi-annually, or periodically as indicated

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Sanitation for Dairy Plants

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