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 firstname.lastname@example.org.
(yogurt, kefir, lassi, dahi, buttermilk, sour cream, crème fraiche)
(clotted cream, ghee, khoya)
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.