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Socio-Cultural Responsibilities

In: Business and Management

Submitted By pduveyoung55
Words 526
Pages 3
Legal & regulatorial 1. Testing of the milk-based products referred to in table A of paragraph 3 above shall not be compulsory for sterilised milk, preserved milk-based products and milk-based products where the heat-treatment was applied after wrapping or packaging.

2. Sampling programmes shall be drawn up by the occupier of the dairy establishment in the light of the nature of the dairy products and the principles of risk analysis.

3. If the strains referred to in paragraph 9 above are identified or staphylococcus enterotoxins are found, then all the batches of the cheese involved shall be withdrawn from the market. In this case the occupier shall inform the food authority of such findings, of the action taken to withdraw the batches in question and the corrective procedures introduced into the production monitoring system to prevent any repetition of the occurrence.PART IIpasteurised cream

4. Pasteurised cream shall be heated—(a) to a temperature of not less than 63°C and retained at that temperature for not less than 30 minutes;(b) to a temperature of not less than 72°C and retained at that temperature for not less than 15 seconds; or(c) to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) or (b) above necessary for the elimination of vegetative pathogenic organisms in the cream

5. The cream shall—(a) be cooled as soon as practicable after pasteurisation, and(b) show a negative reaction to the phosphatase test using the method of analysis specified in paragraph 5 of Schedule 11.PART IIIsterilised cream

6. Sterilised ice-cream shall be obtained by the mixture being heated to a temperature of not less than 148.9°C for at least 2 seconds.

7. If the temperature of ice-cream has risen above minus 2.2°C at any time since it was frozen it shall not

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