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


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.