CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS (CXC 57-2004)

Document Location: Raw Materials - Processing of Ingredients - Prior Purchase and GMP Food Safety

Alternate Name: CXC 57-2004                

Date Document Last Updated: 2009

Publisher: Codex Alimentarius        

Date Uploaded to Website: May 30, 2024

Overview

CAC/RCP 57-2004  Code of Hygienic Practice for Milk and Milk Products provides information specific to milk and is based on CAC 1-1969 Recommended Code of Practice: General Principles of Food Hygiene. This document also provides guidance on how to meet requirements of Codex commodity standards for milk products, which is outlined in the hygiene sections of the document.

This document contains a series of principles and guidelines that can be applied to the production, processing, and handling of milk and milk products, and provides details of operational best practice throughout various levels of the food chain in some detail. This code can be applied to products in national legislation or in international trade. Each section contains guidelines explaining the purpose of the application of the principles, and how the code can be met in practice.

Following this document ensures that companies selling milk and milk products are abiding to code of hygienic practice, ensuring safe, and high quality products.

Link to Document

CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS