Code For Hygienic Conditions For Production, Transport, Storage And Distribution Of Indigenous Milk Products: Part 2 Dahi

This document establishes comprehensive guidelines specifically tailored for the production, handling, storage, and distribution of dahi, a traditional fermented milk product prevalent in South Asia. It outlines the essential hygienic requirements that must be met throughout the entire supply chain to ensure the safety and quality of the final commodity. The text details critical control points involving raw material selection, processing equipment sanitation, environmental conditions during manufacturing, and protocols for transportation and storage. Furthermore, it specifies hygiene practices for personnel and facilities to prevent contamination and maintain product integrity from the dairy farm to the consumer. By adhering to these regulations, industry stakeholders can effectively manage biological and chemical hazards associated with fermented dairy processing. The guidelines serve as a foundational reference for maintaining sanitary operations within the local dairy sector, ensuring that the product remains wholesome and safe for consumption while addressing the unique characteristics of this specific food item.