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Division 1 Food business operators manufacturing dairy products must initiate procedures to ensure that, immediately before being heat treated and if its period of acceptance specified in the HACCP-based procedures is exceeded:X1F1F2

United Kingdom

Original text. Later amendments are not shown.

  1. (a)

    raw cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 300 000 per ml; and

  2. (b)

    heat treated cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 100 000 per ml.

Annotations

Textual amendments

F1

Substituted by Commission Regulation (EC) No 1662/2006 of 6 November 2006 amending Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin (Text with EEA relevance).

F2

Substituted by Commission Regulation (EC) No 1020/2008 of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products (Text with EEA relevance).

Editorial notes

X1

Substituted by Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (Official Journal of the European Union L 139 of 30 April 2004).