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FIFTH SCHEDULE
(See Para 5 and 25)

CONDITIONS FOR REGISTRATION OF DAIRY ESTABLISHMENTS

A.GENERAL CONDITIONS OF SANITARY AND HYGIENE FOR DAIRY ESTABLISHEMTNS

1. Dairy Establishments shall have the following:
   1. facilities for the hygienic handling and protection of raw materials and of non-packed or non-wrapped dairy products during loading and unloading;
   2. appropriate arrangements for protection against pests;
   3. instruments and working equipment intended to come into direct contact with raw materials and dairy products which are made of corrosion-resistant material and which are easy to clean and disinfect;
   4. special watertight, non-corrodible containers in which to put raw materials or dairy products intended for human consumption. Where such raw materials or dairy products are removed through conduits, these shall be constructed and installed in such a way so as to avoid any risk of contamination of other raw materials or dairy products;
   5. (e) appropriate facilities for the cleaning and disinfecting of equipment and instruments especially cleaning in place (CIP) system;
   6. an adequate waste water disposal system which is hygienic and approved by Pollution Control Board;
   7. a supply of potable water. However a supply of non-potable water is also permitted provided that it is intended only for the cooling of equipment, steam production, fire-fighting and refrigeration equipment, and provided that the pipes installed for this purpose preclude the use of this water for other purposes and present no direct or indirect risk of contamination of the dairy products. Non-potable water pipes shall be clearly distinguished from those used for potable;
   8. an appropriate number of changing rooms with smooth, waterproof, washable walls and floors and within the room or in its immediate vicinity, wash basins with non hand-operable taps, hygienic hand-drying facilities and flush lavatories. The lavatories shall not open directly on to the work rooms;
   9. a lockable room or a secure place for the storage of detergents, disinfectants and similar substances;
   10. a rack or cupboard for storing cleaning and maintenance material;
   11. adequate facilities for cleaning disinfecting tanks used for transporting dairy products. However such facilities shall not be compulsory if alternative facilities which are acceptable to the registering authority are available to the dairy establishment for such purpose; and
   12. room with adequate capacity for storing raw materials and dairy products.
2. 1. Dairy establishments shall have working areas of sufficient size for work to be carried out under adequate hygienic conditions; their design and layout shall be such as to preclude contamination of the raw materials and the dairy products.
   2. The production of heat-treated milk or the manufacture of milk-based products, which might pose a risk of contamination to other dairy products, shall be carried out in a clearly separated working area.
   3. In areas where raw materials are handled and dairy products are manufactured, the areas shall have the following;
      1. soild, waterproof flooring which is easy to clean and disinfect and which allows water to drain away, and equipment to remove water;
      2. walls which have smooth surfaces and are easy to clean, are durable and impermeable and which are covered with light-coloured coating;
      3. ceilings or roof linings which are easy to clean in those areas where exposed or non-packaged raw materials or Dairy products are handled;
      4. doors made of non-corrodible materials which are easy to clean;
      5. adequate ventilation and, where necessary, good steam and water-vapour extraction facilities in accordance with Factory Act, 1948;
      6. adequate natural or artificial lighting in accordance with Factory Act, 1948;
      7. an adequate number of facilities with hot and cold running water, or water pre-mixed to a suitable temperature, for cleaning and disinfecting hands; taps in work rooms and lavatories for cleaning and disinfecting hands which shall be non hand-operable, these facilities shall be provided with cleaning and disinfecting materials and a hygienic means of drying hands; and
      8. (h) facilities for cleaning tools, equipment and installations.
3. 1. Subject to sub-paragraph (2) of this paragraph, the rooms where raw materials and dairy products are stored shall comply with the requirements specified in paragraph 2(3)(a) to (f) above.
   2. Raw Materials and dairy products shall not be stored in rooms which do not comply with all or any of the requirements of paragraph 2(3)(a) to (f) above.
4. Rodents, insects and any other vermin shall be systematically destroyed in the dairy establishment and any creature, including any harmful animal shall be prevented from entering rooms in which dairy products are manufactured or stored.
5. Instruments and equipment used for working on raw materials and dairy products, floors, ceilings or roof linings, walls and partitions shall be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination to raw materials or dairy products.
6. Equipment, containers and installations which come into contact with dairy products or perishable raw materials used during production shall be cleaned and if necessary disinfected according to a cleaning programme based on risk analysis principles.
7. Equipment, containers, instruments and installations which come into contact with microbiologically stable dairy products and the rooms in which they are stored shall be cleaned and disinfected according to a cleaning programme based on risk analysis principles drawn up by the occupier of the dairy establishment.
8. Any container or tank used for transporting and storage of raw milk shall be cleaned and disinfected before re-use.
9. The processing establishment shall in principle be cleaned according to a cleaning programme based on risk analysis principles.
10. The occupier of a dairy establishment shall take appropriate measures to avoid cross-contamination of dairy products in accordance with the cleaning programme specified in paragraph 7 above.
11. Disinfectants and similar substances used shall be used in such a way that they do not have any adverse effects on the machinery, equipment, raw materials and dairy products kept at the dairy establishment. They shall be in clearly identifiable containers bearing labels with instructions for their use and their use shall be followed by thorough rinsing of such instruments and working equipment with potable water.
12. Where a dairy establishment produces foodstuffs containing dairy products, together with other ingredients, which have not undergone heat-treatment, or other treatment having an equivalent effect, such dairy products and ingredients shall be stored separately to prevent cross-contamination.

B.GENERAL CONDITIONS OF HYGIENE APPLICABLE TO STAFF

C.SANITARY AND HYGEINIC REQUIREMENTS FOR STORAGE

1. Immediately after procuring, raw milk shall be placed in a clean place, which is suitably equipped so as to prevent the raw milk suffering from any adverse effect.
2. (1) Where raw milk is -

   1. collected daily from a producer shall, if not collected and brought to the dairy plant within four hours of milking, be cooled as soon as practicable after procuring to a temperature of 8 C or lower and maintained at that temperature until processed;
3. Upon acceptance at a processing establishment milk shall, unless heat-treated within four hours of acceptance, be cooled to a temperature of 4 C or lower, if not already at such temperature, and maintained at that temperature until heat-treated.
4. When the pasteurization process is completed, pasteurized milk shall be cooled immediately to a temperature of 4 degree Celsius or lower.
5. Subject to paragraph 7 below, any dairy product not intended to be stored at ambient temperature shall be cooled as quickly as possible to the temperature established by the manufacturer of that product as suitable to ensure its durability and thereafter stored at that temperature.
6. Where Dairy products other than raw milk are stored under cooled conditions, their storage temperatures shall be registered and the cooling rate shall be such that the products reach the required temperature as quickly as possible.
7. The maximum temperature at which pasteurized milk may be stored until it leaves the treatment establishment shall not exceed 5 degree Celsius.

D.WRAPPING AND PACKAGING

1. The wrapping packaging of dairy products shall take place under satisfactory hygienic conditions and in rooms provided for that purpose.
2. The manufacture of dairy products and packaging operations may take place in the same room if the following conditions are satisfied:-

   1. the room shall be sufficiently large and equipped to ensure the hygiene of the operations;
   2. the wrapping and packaging shall have been brought to the treatment or processing establishment in protective cover in which they were placed immediately after manufacture and which protects the wrapping or packaging from any damage during transport to the dairy establishment, and they shall have been stored there under hygienic conditions in a room intended for that purpose;
   3. the rooms for storing the packaging material shall be free from vermin and from amounts of dust which could constitute an unacceptable risk of contamination of the product and shall be separated from rooms containing substances which might contaminate the products. Packaging shall not be placed directly on the floor;
   4. packaging shall be assembled under hygienic conditions before being brought into the room, except in the case of automatic assembly or packaging, provided that there is no risk of contamination of the products;
   5. packaging shall be brought into the room under hygienic conditions and used without delay. It shall be handled by staff handling unwrapped products, if there is a risk of cross-contamination; and
   6. immediately after packaging, the dairy products shall be placed in the rooms provided for storage.
3. Bottling or filling of containers with heat-treated milk and milk product shall carried out mechanically and the sealing of the containers shall be carried out automatically.
4. Wrapping or packaging may not be re-used for dairy products, except where the containers are of a type which may be re-used after thorough cleaning and disinfecting.
5. Sealing shall be carried out in the establishment in which the last heat-treatment of drinking milk or liquid milk-base products has been carried out, immediately after filling, by means of a sealing device which ensures that the milk is protected from any adverse effects of external origin on its characteristic. The sealing device shall be so designed that once the container has been opened, the evidence of opening remains clear and easy to check.

(D.S. NEGI)
Joint Secretary to the Government of India
(File No. 9-4/2000-DP)

Foot Note: The Principal Order was published in the Gazette of India vide number SO 405(E) dated, the 9th June, 1992 and subsequently amended vide S.O.32 (E) dated, the 7th Jan., 1993; S.O. 111 (E) dated 17th Feb., 1993; S.O. 639(E) dated 27th August, 1993; S.O. 240 (E) dated 24th March, 1995. And 701 (E) dated 25th July 2001.

To
      The Manager,
      Government of India Press,
      Maya Puri,
      New Delhi.

(D.S. NEGI)
Joint Secretary to the Government of India
(File No. 9-4/2000-DP)

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