Module 2: Getting Started

Getting Started

Purpose

The Guidelines for the Production of Dairy Foods in Food Service Establishments Website is intended for restaurant stakeholders (owners, managers, chefs and kitchen staff) and environmental health officers (EHOs) inspecting food premises where dairy products are being made for immediate consumption, according to the British Columbia Milk Industry Act, Dairy Plant Exception Regulation (BC Reg. 224/2019).

Our goal in preparing these documents is to provide:

  • a standard framework for EHOs and restaurant stakeholders to discuss the preparation of dairy products created in-house and ensure that they meet required food safety standards;
  • a list of the type of equipment that should be used when preparing these products;
  • a sample of the food safety plan and additional documentation that should be kept by restaurants; and,
  • a sample of record keeping that should be kept for all production.

How to use this site

Users of this site are expected to consult the appropriate product document along with the following documents located in Module 8: Appendices:

  1. Glossary
  2. Basic Mandatory Requirements
  3. Blank Batch Reports
  4. Defects and Corrective Actions
  5. Dairy Chemistry Primer
  6. Examples of Desserts not subject to the Dairy Plan Exception Regulation:F1 Dulce de leche and F2 Custard

A total of 20 sets of product documents have been created for the most commonly prepared dairy products in food service establishments. They have been grouped together by category, namely:

Module 3: Cultured Products: yogurt, kefir, lassi, dahi, buttermilk, sour cream, crème fraiche

Module 4: Evaporation: clotted cream, ghee, khoya

Module 5: Fresh Cheese: ricotta, mozzarella, bocconcini, burrata

Module 6: Frozen Dairy Desserts: ice cream gelato, sherbet, kulfi

Module 7: Direct Acidification: Paneer

Module 8 F1 & F2: Desserts not subject to dairy plan exception: dulce de leche, custard

Each of the guidelines is based on a sample “Standard Recipe” which utilizes 10 litres of pasteurized milk. Users would be expected to replace the standard recipe with their own recipe in the creation of their food safety and sanitation documentation for their food establishment.

Final food safety and sanitation plans must be available for staff when creating the dairy product and for EHOs upon request or inspection.

What do the product guidelines consist of?

Each of the 20 product guidelines includes:

  1. Brief description of the dairy product and photograph
  2. Sample “Standard Recipe” for creating the product (based on 10 litres of pasteurized milk)
  3. Equipment list
  4. Process Based Food Safety Plan
  5. Product Description Form
  6. Process Flow Table that includes Critical Control Points for the Product
  7. Critical Control Point Table that includes 7 principles (or maybe includes monitoring, deviation, verification and record keeping) at each CCP
  8. Sample Batch Report

These guideline documents are intended to provide an example of safe preparation and storage of the dairy product for immediate consumption in a food service establishment only. Users are reminded that additional steps and/or Critical Control Points may need to be identified if a restaurant’s recipe deviates from the standard sample recipe.

What is in the appendices?

Module 8: Appendices is a very important part of the website and should always be used along side the product documents. We strongly recommend that users of this site become familiar with this section prior to consulting the product documents. The appendices include:

  1. Glossary
  2. Basic Mandatory Requirements
  3. Blank Batch Reports
  4. Defects and Corrective Actions
  5. Dairy Chemistry Primer
  6. Examples of Desserts not subject to the Dairy Plan Exception Regulation:F1 Dulce de leche and F2 Custard

Are these documents available in other languages?

At present, these documents are only available in english.

If you need to access these documents in another language, you may wish to utilize translation software such as Google Translate to supplement the original english text.