Dairy Establishment Inspection Manual

Table of Contents

• Chapter 1 - Program Description
• Chapter 2 - Program Responsibilities
• Chapter 3 - Registration of Establishments - This page is currently under review.
• Chapter 4 - Deregistration, Suspension and Cancellation Procedures (to be developed)
• Chapter 5 - Program Design and Application
• Chapter 6 - Inspection Procedures (Revised 2010-11-08)
• Chapter 7 - Multi-Commodity Activities Program (to be developed)
• Chapter 8 - Lists of Tasks (Revised 2010-11-30)
• Chapter 9 - Good Manufacturing Practices - This page is currently under review
• Chapter 10 - Prequisite Programs - This page is currently under review
• Chapter 11 - HTST Pasteurization Tasks (Revised 2010-11-16)
• Chapter 12 - Batch Pasteurization Tasks (Revised 2010-11-09)
• Chapter 13 - Thermal Processing Tasks (Revised 2010-11-25)
• Chapter 14 - Aseptic Processing and Packaging Systems - This page is currently under review
• Chapter 15 - Non Thermal Processing Tasks
• Chapter 16 - Equipment Tasks
• Chapter 17 - Higher Heat Shorter Time (HHST) and Extended Shelf Life Dairy Products (ESL) - This page is currently under review
• Chapter 18 - Critical Process Test Procedures - This page is currently under review
• Chapter 19 - Appendices
  • Appendix 1 - Culinary Steam - Milk and Milk Products
  • Appendix 2 - Compressed Air - Milk and Milk Product Contact Surfaces
  • Appendix 3 - Balance Tank Design
  • Appendix 4 - Meter Based Timing System
  • Appendix 5 - Criteria for the Evaluation of Computerized Public Health Controls
  • Appendix 6 - Minimum Frequency for Critical Processes Equipment and Controls Tests - This page is currently under review
  • Appendix 7 - Diagram of Valves (close coupled, leak protector, plug, air space heating)
  • Appendix 8 - Cheese Spread Microbiological Stability Chart for Non-Refrigerated Products
  • Appendix 9 - Double Seam Dimensional Technology - This page is currently under review
  • Appendix 10 - Preventing Cross Connections in Dairy Plants - This page is currently under review
  • Appendix 11 - Policy for the Use of Wood in Dairy Establishments
  • Appendix 12 - Water reclaimed From Condensing of Milk and Milk Products
  • Appendix 12a - Water Treatment Devices
  • Appendix 12b - Sterile Water for Rinsing of Aseptic Packages - This page is currently under review
  • Appendix 12c - Risk-Based Selection of Backflow Preventers for Dairy Establishments - This page is currently under review
  • Appendix 13 - Design Requirements for Digital Thermometers for Use in Critical Processes
  • Appendix 14 - F_o Value
  • Appendix 15 - Examples of Steam Injectors
  • Appendix 16 - Pressure Switch Settings
  • Appendix 17 - Thermal Processing Temperatures and Guidelines
  • Appendix 18 - Vacuum Breaker - This page is currently under review
  • Appendix 20 - FSEP Cross-References - This page is currently under review

Next page: Chapter 1 - Program Description