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Q: What guidance does FDA have for manufacturers of Dairy Products?


A: Milk, cream, and dairy products made from them offer ideal conditions for the growth and survival of microorganisms. It is essential that milk be obtained from animals free from diseases, and that all materials used in manufactured dairy products be handled under sanitary conditions at all times to prevent contamination with disease-producing and spoilage organisms. While pasteurization offers a considerable safeguard against disease transmission, contamination by workers suffering from disease, by rodents or by unclean equipment or the addition of unpasteurized ingredients after pasteurization, can create a serious health hazard. In a like manner, spoilage organisms, such as undesirable bacteria, yeasts, and molds capable of causing decomposition of the raw materials or of the finished products, may be contributed by insanitary handling.

Products prepared from decomposed raw materials, undergoing active spoilage, or those contaminated with disease-producing organisms, are adulterated and subject to legal action.

-Source: Excerpted from Requirements of Laws and Regulations Enforced by the U.S. Food and Drug Administration (1997).
-Access the Code of Federal Regulations for the provisions mentioned above.
-For additional information see Information Materials for the Food and Cosmetics Industries.

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