Plant

A compilation of official milk regulatory personnel.

This guideline presents pertinent current information on the cleaning and sanitizing of fluid milk processing equipment.

This guideline is designed to give some general information about the control of antibacterial drugs and growth inhibitors in milk and milk products.

This guideline reviews water pollution laws including the U.S. Clean Water Act or 1977.

This guideline is designed to help laboratory, field personnel and producers determine the cause and methods of correction of high bacteria counts in raw milk.

This guideline has been developed to highlight good manufacturing practices that should be followed by dairy plant owners, operators and employees to maximally assure the production of safe and sanitary products at all times.

The purpose of this guideline is to provide the dairy processor and other interested parties with recommendations for optimizing pasteurized product shelf-life.

This guideline provides an overview of what is involved in treatment of air for ventilation of dairy plants and factors to consider in establishing the level of quality needed and movement of air within a plant.

This guideline provides an overview of the essential factors that need to be considered to utilize “clean room” technology to minimize dust, particulate, and microbial contamination in dairy food processing.

This guideline provides useful information for the proper handling of dairy products in the plant, cold room, wholesale and retail trucks, stores, schools, eating places, and the home.

This guideline describes proper production and sampling techniques, on the farm, in the tank truck and at the plant, to prevent the addition of water to milk as well as correct laboratory testing procedures to aid in its accurate detection.

This Guideline provides the most commonly used chemical tests for the determination of butterfat in various dairy products.

This Guideline is a merger of DPC Guidelines #23, Preventing Rancid Flavors in Milk and #38, Preventing Off-Flavors in Milk.

This guideline provides useful information to control product losses from the farm bulk tank to the receiving room, and shrink within the processing plant.

This guideline sets down suitable procedures to be followed for adjusting and controlling the accuracy of electronic testing instruments.

This guideline is designed to help the processor concerning proper fortification of fluid milk products with vitamins A and D.

This guideline presents recommendations for minimizing the contamination of dairy products with pathogenic bacteria.

This guideline outlines the sanitation considerations that should be followed by dairy plant owners, operators and other employees.

This guideline details product line sampling of fluid milk and non-fluid dairy procedures for microbiological testing.

This guideline is specifically for the manufacturers of frozen desserts.

This guideline provides information to assist in the evaluation of dairy processing, packaging and handling equipment, or machinery in meeting the appropriate sanitary criteria.

This guideline covers factors to be considered in a rework handling and control strategy.

This guideline presents information on food ingredient allergens and provides recommendations on how to develop a Food Allergen Awareness Program.

The purpose of this guideline is to bring awareness to facilities that have been, or are intending to process water in their milk plant.

This guideline has been designed to help those persons interested in processing and marketing milk and milk by-products that are produced and packaged in small-scale plants located on farms or in nearby non-farm sites.

This guideline is first in a series of guidelines prepared by The Dairy Practices Council (DPC) to assist milk and milk products processing and manufacturing plants in the development of Hazard Analysis Critical Control Point (HACCP) systems.

This guideline addresses HACCP Principle 1- Hazard Analysis.

This guideline addresses HACCP Principle #2: Determining Critical Control Points and HACCP Principle #3: Establishing Critical Limits.

This guideline addresses HACCP Principle #4: Establish Monitoring Procedures and HACCP Principle #5: Establish Corrective Actions.

This guideline was developed to help farmstead cheese makers develop their own food safety plans with the goal of reducing the chance that their products will be associated with a foodborne disease outbreak.

This guideline provides information that may be useful to FDA and/or USDA regulated plants that desire to obtain an extended run approval and to the state regulatory agencies responsible for evaluating a plants extended run application.