In a bid to combat the rising issue of milk adulteration, India’s food regulator, the Food Safety and Standards Authority of India (FSSAI), has announced new standard operating procedures (SOPs) specifically designed for primary milk producers. These regulations extend to small dairy units that operate independently of cooperative societies, covering a significant portion of the milk production chain. The SOPs, which come into effect 60 days after receiving feedback from stakeholders, address crucial aspects of milk production, focusing on sanitation, hygiene, and safety measures.
The new rules emphasize a comprehensive approach to maintaining milk quality, addressing concerns regarding contamination and adulteration. Key areas covered by the SOPs include:
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Sanitation and Hygiene:
The guidelines mandate clean and well-ventilated cow sheds, proper housing, and efficient manure disposal systems. The importance of clean water and appropriate feed for dairy animals is also highlighted.*
Milk Production and Food Safety:
The SOPs call for adherence to environmental management guidelines issued by local authorities, emphasizing the need to keep milking areas free from animals that could potentially contaminate milk. The natural process of milking is encouraged, prohibiting forceful milking methods and the use of oxytocin.*
Animal Health:
The new regulations stipulate that milk should originate from animals free from systemic diseases, including those transmissible to humans through milk. Animals should also be free from bacterial infections such as salmonellosis, anthrax, and viral infections like vaccinia and foot-and-mouth disease.*
Milk Handling and Transportation:
The SOPs mandate that milk should be distributed to consumers within 3-4 hours of milking from such dairies. If this is not feasible, the milk must be stored under suitable refrigeration at 4-6 °C or transported to a processing facility within 4 hours of milking.The FSSAI’s initiative aims to address concerns related to milk adulteration and enhance the safety and quality of milk products for consumers. The implementation of these stringent SOPs will require a collaborative effort from all stakeholders involved in the milk production chain, including dairy farmers, processors, and distributors, to ensure that milk meets the highest standards of safety and hygiene.
