Regulations for Food Processing and Safety

Manufacturing and Food Safety Regulations

When making dairy products, you need to consider the regulations that apply to your facility. There are regulations that apply to all dairy processors and other regulations that depend on the products you make and your company's size. It is your responsibility to know what federal and state regulations are relevant to your business.

Federal Regulations

Federal regulations include:

• Food facility registration. All food processors must register with FDA, it's online and it's free.
• Product standards from the Code of Federal Regulations. Many products have standards for composition or manufacturing processes.
• The Food Safety Modernization Act, or FSMA.  FSMA sets a framework for all processors to follow in order to make safe food.
• Training regulations. All employees must be trained in how to do their job and in food safety principles. All training needs to be documented.
• Good Manufacturing Practices, or GMPs. All processors must follow GMPs for personnel, equipment, facilities and operations that make the facility suitable for producing safe foods.
• Food Safety Plan. A food safety plan is a systematic approach to evaluating your manufacturing process to see what hazards might be present and what controls are needed to prevent hazards from occurring. Microorganisms and other hazards that can make people sick or injured have been associated with dairy products, so all dairy processors should have a food safety plan to keep consumers safe.

Each state is different, so you need to know the specific regulations for your state. Some state regulations include:

• Manufacturing permits.  States issue manufacturing permits and conduct inspections.
• Chapter 59a Milk Sanitation.  In Pennsylvania, the regulations are in Chapter 59a Milk Sanitation. For more information regarding this chapter, you can contact the Milk Specialists or visit the Pennsylvania Department of Agriculture website.
• Grade "A" Pasteurized Milk Ordinance or the PMO.  This federal guidance document is usually adopted by most states and contains valuable information on requirements for milk and processing facilities and dairy food manufacturing. It is a great resource to use, regardless of what product you are making.

Additional Resources

It is important that you know what regulations apply to your facilities and products. Use resources such as your location inspector, university extension, and trade association websites to help you understand what you need to know and do.

The following is a list of resources to help you:

Penn State

• Penn State Extension website
• Short courses and workshops
• Food Safety Plans

FDA

• Food Safety Modernization Act (FSMA)
• Product Recalls, Including Removals and Corrections: Guidance for Industry

Dairy Practices Council

• Dairy Practices Council Guidelines

Innovation Center for U.S. Dairy

• Farmer Resources and Checkoff Results

Food Safety Preventive Controls Alliance

• Food Safety Preventive Controls Alliance website

American Cheese Society

• American Cheese Society resources
• Safe Cheesemaking Hub
• Best Practices Guide

Wisconsin Cheese Makers Association

• Wisconsin Cheese Makers Association: Food Safety Templates

This program was developed by Food Safety CTS, LLC for Penn State University.