HACCP Guidelines

HACCP for dairy farms & plants. Hazard Analysis Critical Control Points

DPC 8, Good Manufacturing Practices for Dairy Processing Plants

DPC 8, Good Manufacturing Practices for Dairy Processing Plants

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.

$14.00

DPC 13, Environmental Air Control and Quality for Dairy Food Plants

DPC 13, Environmental Air Control and Quality for Dairy Food Plants

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.

$7.00

DPC 16, Handling Dairy Products from Processing To Consumption

DPC 16, Handling Dairy Products from Processing To Consumption

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.

$6.00

DPC 29, Cleaning & Sanitizing in Fluid Milk Processing Plants

DPC 29, Cleaning & Sanitizing in Fluid Milk Processing Plants

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

$11.50

DPC 36, Dairy Farm Inspection

DPC 36, Dairy Farm Inspection

This guideline on dairy farm inspection contains the sanitation requirements for Grade A raw milk for pasteurization.

$12.00

DPC 53, Vitamin A and D Fortification of Fluid Milk

DPC 53, Vitamin A and D Fortification of Fluid Milk

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

$6.00

DPC 56, Dairy Product Safety (Pathogenic Bacteria) for Fluid Milk and Frozen Dessert Plants

DPC 56, Dairy Product Safety (Pathogenic Bacteria) for Fluid Milk and Frozen Dessert Plants

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

$6.00

DPC 60, Trouble Shooting Microbial Defects in Dairy Processing Plants: Product Line-Sampling and Hygiene Monitoring

DPC 60, Trouble Shooting Microbial Defects in Dairy Processing Plants: Product Line-Sampling and Hygiene Monitoring

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

$6.00

DPC 80, Food Allergen Awareness in Dairy Plant Operations

DPC 80, Food Allergen Awareness in Dairy Plant Operations

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

$9.00

DPC 90, On-Farm and Small-Scale Dairy Products Processing

DPC 90, On-Farm and Small-Scale Dairy Products Processing

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.

$10.00

DPC 91, Conducting and Documenting HACCP, SSOP's and Prerequisites

DPC 91, Conducting and Documenting HACCP, SSOP's and Prerequisites

This guideline is first in a series of guidelines prepared by The Dairy Practices Council (DPC) to assist in the development of HACCP systems.

$12.00

DPC 92, Conducting and Documenting HACCP - Principle Number One: Hazard Analysis

DPC 92, Conducting and Documenting HACCP - Principle Number One: Hazard Analysis

This guideline addresses HACCP Principle 1- Hazard Analysis.

$15.00