APPENDIX VII: HYGIENE PROVISIONS OF THE DRAFT REVISED STANDARDS FOR BUTTER, MILKFAT PRODUCTS, EVAPORATED MILKS, SWEETENED CONDENSED MILKS, MILK AND CREAM POWDERS , CHEESE, AND WHEY CHEESE AND DRAFT STANDARD FOR CHEESES IN BRINE

(At Step 8 of the Procedures)

Food Hygiene - It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. - From raw material production to the point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurization, and these should be shown to achieve the appropriate level of public health protection. - The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).