DPC 8, Good Manufacturing Practices for Dairy Processing Plants

Item #: DPC-008

Published: 2016

Pages: 20

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 guideline offers suggestions for measures and precautions that should be taken regarding employee health, food handling practices, appearance, personal hygiene, plant procedures, plant and equipment design, maintenance, and sanitation.

DISCLAIMER: The DPC is not responsible for the use or application of the information provided in this Guideline. It is the responsibility of the user to ensure that the information addresses their needs and that any action taken complies with appropriate regulations and standards.

Table of Contents:
INTRODUCTION
GMP'S - DESCRIPTION AND PURPOSE
PERSONAL PRACTICES
     1)  DISEASE CONTROL
     2)  PERSONAL HYGIENE
     3)  UNIFORMS
     4)  HAND WASHING
     5)  OPEN SORES/BANDAGES
     6)  USE OF TOBACCO, CHEWING GUM AND CANDY
     7)  VISITOR GUIDELINES
GUIDELINES FOR SANITARY OPERATION AND PRODUCTION
     1)  FLOORS 
     2)  DRAINS
     3)  BRUSH PROGRAM
     4)  PERIODIC CLEANING SCHEDULE
     5)  FOOTWEAR BATHS
     6)  MATS
     7)  HAND DIPS
     8)  CONTAINERS FOR FOOD PRODUCT
     9)  SANITARY UTENSILS
   10)  TRASH STORAGE AND DISPOSAL
   11)  CLEANING OF INGREDIENT BAGS/CONTAINERS PRIOR TO OPENING
   12)  LUBRICANTS
   13)  REUSE PACKAGING MATERIALS (PALLETS AND BOXES)
   14)  USE OF GLASS IN PRODUCTION AREAS
   15)  RECEIVING AND SHIPPING PRACTICES
   16)  HAND CLEANING AND TOXIC COMPOUNDS
   17)  PACKAGING PRACTICES AND PRODUCT PROTECTION
   18)  RAIL CAR AND CONTAINER LOADING PRACTICES
   19)  PRODUCT STORAGE PRACTICES
BUILDING AND FACILITIES
     1)  GROUNDS
     2)  BUILDING CONSTRUCTION AND DESIGN
     3)  ROOFTOPS AND OVERHANGS
     4)  PLANT LAYOUT
     5)  WALLS, PARTITIONS, AND POSTS
     6)  FLOORS
     7)  LIGHTING
     8)  HVAC REQUIREMENTS
     9)  WATER SUPPLY
   10)  STEAM
   11)  AIR UNDER PRESSURE
   12)  DRINKING WATER FACILITIES
   13)  HAND WASHING AND SANITIZING FACILITIES
   14)  REST ROOMS AND LOCKER ROOMS
   15)  LUNCHROOMS AND SMOKING AREA
   16)  RUBBISH DISPOSAL AREA
WAREHOUSE AREAS
     1)  STOCK LOCATION
     2)  STOCK ROTATION
     3)  DAMAGED PRODUCT HANDLING
     4)  PERIMETER INSPECTION LINE
EQUIPMENT AND UTENSIL DESIGN
     1)  3A, USPH/FDA, AND USDA STANDARDS
     2)  APPROVED MATERIALS
     3)  UTENSIL CONSTRUCTION
TRAINING GUIDELINES

All DPC Guidelines go through an extensive peer review process. More information is available here.

DPC 8, Good Manufacturing Practices for Dairy Processing Plants

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