Guidelines for the Production of Dairy Products in Food Establishments

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.

Modules

Introduction

Legislation and Regulations
Introduction

Getting Started
Introduction

Cultured Products

(yogurt, kefir, lassi, dahi, buttermilk, sour cream, crème fraiche)
Introduction

Evaporation

(clotted cream, ghee, khoya)
Introduction

Fresh Cheese

(ricotta, mozzarella, bocconcini, burrata)
Introduction

Frozen Dairy Desserts

(ice cream, gelato, sherbet, kulfi)
Introduction

Direct Acidification

(paneer)
Introduction

Appendices

Acknowledgements

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 and significant contributions were made by the Ministry of Health, BCCDC - Environmental Health Services and Fraser Health Authority.

We thank the BCCDC Foundation for Public Health for supporting development of this resource.