• Guidelines for Good Manufacturing Practices (GMP)
• Export Potential in the Global Context
• US Food & Drug Administration Regulations
• Standard of Identity
• Food Labelling
• Table — Product definition in terms of its fat content
• Analytical Tests

• Employees working in a food plant are required to wash their hands with a sanitizing soap prior to beginning or returning to handling of food.
• Loose hair poses serious sanitation problems in the plant. Therefore, all persons working or visiting the production area must wear authorized head covering to avoid contact of loose hair with food product.
• Sanitary precautions are required to be taken by employees when sneezing or coughing. An employee with infectious skin eruption, communicable disease or other infected conditions must have plant management clearance before allowed to handle food.
• Employees in production areas should wear clean uniforms. The uniforms should be changed daily or sooner if soiled for any reason. Shirts are required to be buttoned and tucked into trousers.
• Workers in the production area will not wear rings, and neck/ear jewellery. This practice will preclude mix-up of the foreign materials in food. Watches, pens, pencils and loose materials should be removed prior to entry to production areas.
• Smoking, spitting or chewing of tobacco is prohibited in the production as well as storage areas.
• Consumption of beverage or food is allowed exclusively in the designated area.
• Nail polish and/or perfume is not allowed in production or storage areas.
• Containers and equipment made of glass, including glass thermometers, should not be permitted in the production area.
• Good housekeeping in the production area is necessary for work efficiency and workers' safety.
  

The Indian dairy industry needs to take the following steps which are critical for its image as a quality-conscious productive enterprise:

• Improved efficiency in milk procurement system is required to ensure superior physicochemical and microbiological quality of products;
• Good Manufacturing Practices (GMP) should be adopted for plant design, process control and hygienic processing of milk;
• Production of dairy products should be mechanized, and modern packaging systems used to conform to the international standards; and
• The labelling and quality assurance programmes should be in conformity with the international standards.
  

• Must contain the word Grade A.
• Must contain the identity of the plant.
• Product standards of identity must be met.
• Temperature—cooled to 45°F (7°C) or less and maintained there.
• Bacterial limits specified in the PMO.
• Coliforms—not to exceed 10/ml.
• Phosphatase test <1 mg/ml.
• Antibiotics—no zone greater than or equal to 16 mm with the Bacillus sterothermophilus disc assay method.

Standard of Identity (Pg 338)

All dairy products with standard of identity definition must conform to FDA standards, published in the Code of Federal Regulations (CFR).

Food Labelling (Pg 340)

The label must declare the amounts per serving for calories, calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, sugars, dietary fibre, and protein. Also, percentage Daily Reference Values (DRV) must be shown to a 2,000-calorie and 2,500-cal/day diets for the above nutrients as well as for vitamins A and C, and calcium and iron to make the label consumer-friendly and useful.