ANNEXURE B

GENERAL CONDITIONS FOR APPROVAL OF TREATMENT ESTABLISHMENTS AND
PROCESSING ESTABLISHMENTS

The processing plant shall meet the following requirements:

(a) Site
The processing plant diary shall preferably bc situated in open, clean, and healthy surroundings away from roadside where lot of dust arises due to vehicular traffic: garbage dumps; cattle sheds; open sewage drains or other places likely to breed flies, It shall be free from sources of obnoxious fumes, smoke, or excessive dust. There shall not be accumulation of fresh, garbage or similar waste in the vicinity of the plant

(b) Building
Structures housing the dairy shall be suitable in size, construction and design to facilitate maintenance and hygienic operations for processing purposes. It should provide sufficient space for housing of equipment and storage materials (raw as well as finished products) necessary for hygienic operations. The material of construction shall be of brick, plaster, cement, concrete, tile or any other equivalent materials which ensure cleanliness. Construction of the b’,i1din~ shall be such that it shall be rodent prod, fly proof and bird proof. No portion of building shall be used for domestic purposes or other types of food operations unless separated by suitable partitions or locations or other effective means.

(c) Ventilation and Lighting
The processing plant diary shall be adequately lighted and ventilated keeping in mind the number of workers, their hours of work and nature of operation. Ventilation and lighting shall also be in accordance with Factory Act, 1948.

(d) Floors, Walls and Ceilings
The floor shall be smooth, washable, properly sloped to gullies connected to sewers or drains. It shall be impervious to water and not affected by weak acids, alkalis or steam. Hard, smooth and impervious flooring, such as cement concrete flooring shall The made for work room store room and godown, Internal walls and ceilings shall be smooth non-absorbent light-coloured surface, free from crevices and sharp angles, to facilitate their efficient cleaning. The junction of the floor with the walls and junction between the two walls shall be rounded to prevent accumulation of dust.

The dairy floors, walls and ceilings shall be regularly cleaned.

(e) Repairs
The building shall be maintained in a proper state of repair and cleanliness at all times. Whenever required, it may be lime washed, painted, disinfected, and deodorised.

(f) Processing Room
The room shall he made flyproof and rodent-proof. The floor shall be impervious to water and shall have a sufficient slope to ensure drainage. Drains in processing rooms shall be cemented and covered with detachable covers. Drains shall be kept clean and shall be provided with traps at suitable places before they are conneced with the municipal drain to avoid blocking or choking, or in the absence of any such arrangement, they shall be (drained in soakage pits situated at a suitable distance from the dairy and also the source of water supply Adequate facilities for washing the room shill be provided. Adequate number of wash basins and sinks shall be provided. Proper ventilation shall be maintained to prevent condensation and drippage. Exhaust fans shall be provided where necessary.

The processing rooms shall be provided with elf effective means to prevent the entry of flies and insects. Such effective mans may be screens, fans, air curtains, etc. The Processing moms should provided with self-closing double doors. The doors and window should be covered with flyproof wire gauge, and they should be open outwards.

Effective drainage shall be provided to drain off a large quantity of water shed for washing ‘be machinery, equipment, furniture, floor etc; 15 to 30 cm half circular drains with glazed pipe at the bottom should be provided. The slope of the floor should be towards the drains and the farthest end of the floor from the drain should not be more than 5 meters The drain opening should be provided with screen traps to prevent solid matter from clogging the drains. The ends of the drains lending to the outside of the factory should be made rodent proof by providing screens. The screens shall be examined periodically and replaced or cleaned, if necessary. The drains should have water seals of minimum 5 cm. At least 50 per cent of the length of the drain should be covered to facilitate the movement of trolleys. Mesh type for the drain should be better to prevent habitation of cockroaches and rodents in closed areas of the drain.

Instruments and working equipment intended to come Into direct contact with raw materials and products shall be made to corrosion-resistant material and easy to clean and disinfect.

The processing plant shall have :

1. an appropriate number of changing roams with smooth, water proof, washable walls and floors, wash basins and flush lavatories. The latter must not open directly on to the work rooms. Wash basins must be equipped for hand-washing and have hygienic means of drying hands; wash-basin taps must not be hand-operable
   
   

2. a room or a cupboard secure place for the storage of detergents, disinfectants and similar substances;
   
   

3. a room or cupboard for storing, cleaning and maintenance material;
   
   

4. adequate facilities for cleaning and disnfecting tanks used for transporting milk and liquid or powdered milk-based products. Hewever. such facilities are not compulsory if there is a requirement for the means of transport to be cleaned and disinfected in installations officially approved by the competent authority.

(a) General Dairy Hygiene :

Waste and refuse shall be collected in covered receptacles and shall not be allowed to scatter on the floor of the unit. It should be disposed of in a manner which i~ not detrimental to the hygiene of the surroundings of the disposal.

Adequate measures shall be taken to prevent mould growth on equipment and internal structures of processing and storage rooms. Adequate steps shall be taken to prevent infestation of cockroaches and other household pests.

When pesticides arc used, due care shall be exercised to prevent contamination of equipment, raw materials and Packing materials. Under no circumstances shall these be used during processing.

Floors and drains shall be kept clean. On no account shall the process room be used or converted to a store room for raw materials or used as eating room. Only the items required for processing on a particular day shall be kept in the process room. No lavatory, sink, cesspool or garbage shall be so situated or maintained that. Odours or fumes therefrom pervade any room where the milk is stored or processed. Proper places shall be provided for sic-rage of brooms, brushes, buckets and other cleaning gear.

The dairy effluents duly treated so as to confirm to local statutory norms shall be disposed in a manner which is not detrimental to the hygiene of the dairy and its surroundings. The effluents shall not be let off on road or in the 0mm outside the dairy premises. Window glass and light fittings shall be maintained clean and dust-free at all times.

There shall be no cobwebs in any part of the dairy Birds and domestic animals shall not be allowed in any part of the dairy.

All pumping and waste disposal lines should be large enough to carry peak loads. All lines should be water light and the waste disposal should be affected in such a manner as not to cause contamination with potable water-supplies.

Premises should be well lit and ventilated. Special attention should be given to equipment producing excessive heat steam obnoxious fumes or vapours. Good ventilation should be provided and mould growth in overhead structure should be prevented. Light bulbs and fixtures suspended above should be of safety type.

(b) Plant and Equipment Hygiene :

Material for equipment - All surfaces coming into contact with the milk shall be smooth. free from pits, crevices and looce scale and shall be non-absorbent. Furthermore, the surface shall be non-toxic and unaffected by milk arid cleaning compounds. The finish of corrosion-resistance (stainless steel, etc.) surface shall be smooth.

All gasketing material8 shall be food grade quality and non-porous, non-absorbent, and fitted in a manner such as to prevent its protruding into the milk or creating recesses or ledges between the gasketed joints which will interfere with proper cleaning.

(c) Installation of Equipment :

All equipment shall be installed on a foundation of durable, easily clearable material equipment shall be placed at least 45 cm from wall and ceiling, or seated water-tight thereto. All positions of the equipment shall be installed sufficiently spaced above. We floor on a minimum number or supporting members to provide access or in and cleaning or be installed completely searea (water tight) to the noor. Whenever equipment passes through wall or floors, it shall be scaled thereto or sufficient clearance shall be allowed to permit inspection, cleaning and maintenance.

Where necessary, drains and catch pans shall be provided. These shall be of such dimensions as to collect all spill and drip, and readily accessible or readly removable for Where pipes pass through ceilings into the floor of ,he processing area above pipe sleeves shall be inserted me floor above so that (heir upper periphery is at least 5 cm above the-floor.

All electrical connections, such as switch boxes, control boxes, conduit and cables, shall be installed at least 45 cm away from the equipment walls to facilitate cleaning, or be completely sealed to the equipment or wall.

All equipment coming into contact with milk shall be kept Jean. An ample supply of steam and water, hose, brushes, detergents and other equipment necessary for the proper cleaning of mach1nery and equipment shad be available. All equipment should he cIeaned and sanitised. All parts of equipments coming into contact with milk shall be sterilized by steam or any other suitable sterilizing agent after each processing run. The entire price sing system shall be cleaned at the close of operation and flushed out with potable water prior to use. Contaminating stores and spare parts of machinery shall be kept separate from the processing areas.

Bottles, pails, cans and other containers used to transport or store milk shall be kept clean and not used for any other purpose.

It shall be ensured that containers for milk are kept clean. The containers shall not be stacked in a manner which allows the contamination of the product.

(d) Water supply :

There shall be an adequate supply of safe and potable water. Running water under pressure shalI be easily accessible to all rooms and areas in which milk is handled and equipment were washed. The equipment shall he so installed and used that back siphon age of liquid into the potable water lines is preceded.

Hot and cold water in ample supply shall be provided for plant clean-up needs where necessary. The storage tanks for water should, unless completely sealed, be kept covered with tight fitting lids, examined regularly and cleaned out at least once every six months, The date of the last cleaning and next cleaning shall be prominently displayed on the storage tanks. The water shall be periodically examined as desired by the licensing authority chemically and bacteriological. A record of such examination shall be maintained.

EMPLOYEE HYGIENE

Every person employed in connection with production. handling, processing and distribution of milk shall be Medically examined by an authorised registered medical practitioner and the examination shall include X-Ray of the chest for tuberculosis. The examination shall also include. Examination of stool for protozoal and hehminthic infestation for those parasites which are transmitted by ingeston. and for the presence of Salmonella, Shigella species and Vibro cholerace; urine and blood examination for veneral diseases. Subsequently, the employee shall be medically examined once in a year or more frequently; if necessary, to ensure that he /she is medically fit and free from communicable diseases. A record of such examination shall be maintained.

All employess shall be inoculated and vaccinated against the enteric groups of diseases once a year and against small pox once in two years. In case of an epidemic all workers 8h911 be inoculated. A record shall be maintained. No worker shall be allowed to work without proper clothing and foot wear.

Employees shall be provided with clean uniforms (preferably white) or aprons or both and clean was unable caps, wherever necessary. Separate room or place for changing the clothes shall be provided. The clothes shall not be hung in any processing room. The uniforms shah not be hung in any processing room. The uniforms shall not be worn outside the dairy but put on lust before starting the work and changed when leaving.

Eating, spitting, nose cleaning or th2 use of tobacco in any form including smoking or chewing betel leaves shall be prohibited within the processing, packing and storage area of the dairy. Note to this effect shall be prominently displayed and enforced.

Sufficient and suitable sanitary Conveniences shall be pro vided, maintained and kept clean. The conveniences shall be properly lighted. Separate conveniences shall be provided for each sex. No convenience shall open directly into any work room in the dairy. The conveniences shall always be maintained clean and in good repairs.

Sufficient number of wash basins with adequate Provision of nail brushes, soap and towels, latrines and urinals the prescribed manner should be provided, conveniently situated and accessible to workers at all times while they are the dany. The wash basins shall be installed in or alongside the sanitary Convenience.

(i) cooling facilities if milk is stored at the collection centre.

(ii) Testing facilities to check fat and SNF content. The e should include milk resting equipment,

(iii) Milk collection equipment which should be properly sanitized.

4. Special requirements for the approval of Treatment Establishment and processing establishments – In addition to the general requirements and down in I above treatment establishments requirements said down in 1 above, treatment establishments and processing establishment must have at least.

1. equipment for the cooling and co’d storage of milk, liquid milk-based products. Cold Stores must be equipped with correctly calibrated temperature measuring appartus;
   
   

2. in the case of wrapping in disposable container,, an area for the storage of such containers and for storage of the raw materials intended for their manufacture,
   

3. Heat-treatment

1. a recording thermometer,
   

2. an automatic safety device preventing insufficient heating, or cooling medium, and
   

3. an adequate safety system preventing the mixture of pasteurized or sterilized milk with incompletely heated milk, and
   

4. a recording device for the safety system referred to in the preceding indent;

6. equipment for the cooling, packing and storage ot frozen milk products if such operations are carried out there;
   
   

7. equipment for drying and packing powdered milk products if such operation are carried out there.

5. Hygiene requirements relating to the premises equipment and staff of Treatment Establishments and Processing Establishments.—ln addition to the general requirements laid down above es1ablishments must comply with the following conditions:

1. Cross-contamination between operations by equipment, ventilation or staff must be avoided. If appropriate, and in the light of the assessment of risk, rooms intended for production processes shall be divided into wet and dry areas, each having its. own operating conditions.
   
   

2. As soon as possible after each journey, or after each series of journeys where there is only a very short space of time between unloading and the following loading, but in any event at least once each working day, containers and tanks used for transporting raw milk to the milk collection or standardization centre or to the milk treatment or processing establishments must be cleaned and disinfected before reuse.
   
   

3. Equipment, containers and installations which come into contact with milk or milk-based products or other perishable raw materials during production must be cleaned and disinfected at the end of each work phase and at least once each working day.
   
   

4. The treatment premises should, if necessary, be cleaned at least once each working day.
   
   

5. For the cleaning of other equipment, containers and installations which come into contact with microbiologically stable milk-based products and with rooms in which such substances are placed, the operator or manager of the establishment shall draw up a cleaning programme based on the assessment of risk. The programme must meet the requirement referred to in item 1 and must also ensure that the product does not become unsafe and a health risk to the consumer as a result of inadequate cleaning method