Module 8: Appendices

Please make sure to read the Getting Started Module and all relevant appendices prior to utilizing this site. Food Service establishments should discuss dairy production directly with their EHO/Health Authority. Feedback and questions regarding this site should be sent to feedback@foodsafe.ca.

Appendices

Introduction

Glossary
Introduction

Basic Mandatory Requirements
Introduction

Blank Batch Reports

Introduction

Defects and Corrective Actions
Introduction

Dairy Chemistry Primer
Introduction

Dulce De Leche
Introduction

Custard

Subject Matter Experts

These guidelines have been put together by subject matter experts involved in food processing, dairy production and health/environmental inspection. The lead expert for this project is Nancy Ross.