Regulatory requirements: Dairy products
Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.
While the Safe Food for Canadians Regulations (SFCR) include a set of general requirements that apply to a broad range of foods, there are some requirements that apply only to certain foods. This document provides an overview of the regulatory requirement specific to dairy products found in Part 6, Division 2 of the SFCR.
Raw milk and raw cream are used as ingredients to produce a variety of dairy products. Like other incoming ingredients, raw milk and raw cream have the potential to contain hazards that could pose a risk to human health. Some of the requirements regarding the safety and quality of incoming raw milk and raw cream used to prepare dairy products fall under provincial jurisdiction. Using raw milk and raw cream that meet provincial requirements helps to ensure the safety and quality of the dairy products you prepare.
What this means for your food business
To help you understand this requirement, specific criteria and examples are outlined below. The examples are not exhaustive but help illustrate the intent of the requirement and offer examples of what you could do to comply. In addition, key terms throughout the text have been hyperlinked to the SFCR glossary.
Section 94: Requirement for raw milk and/or raw cream used to prepare dairy products
- The raw milk and/or raw cream that you use to prepare a dairy product that will be sent or conveyed from one province or territory to another or exported meet the applicable requirements of the province in which your dairy product is prepared.
- You contact your province's food safety authority for more information on the provincial requirements for the raw milk and/or raw cream you import or source domestically and use to prepare dairy products.
- If there are no applicable provincial requirements, like with any other ingredient, you make sure that the raw milk and/or raw cream you use to prepare dairy products meets the requirements of your process.
- You refer to the National Dairy CodeFootnote 1 for guidelines regarding the criteria for raw milk. The National Dairy Code contains details on various topics such as the requirements for the handling and transport of bulk milk and the criteria for raw milk.
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