Management and Supervision

•  Managers and Supervisors should have sufficient knowledge on milk hygiene principles and practices and be able to take suitable protective and preventive actions.
•  Documentation and Records enhance the credibility of the food safety system.Records for various processess, production and distribution should be kept exceeding the shelf life of the product.
•  Recall procedures should be in place for traceability of the product. Effective recall of the defective products should be in place and their disposal should be properly documented.
•  For effective monitoring periodic inspection should be carried out and wherever required appropriate changes have to be made.