Regulatory dossier
Built to Codex. Certified to FSSC. Audited by HACCP.
Reference standards
| Code | Scope |
|---|---|
| Codex CXS 207-1999 | Milk powders & cream powder |
| Codex CXS 72-1981 | Infant formula (IMF) |
| Codex CXS 251-2006 | Fat-filled milk powder (FFMP) |
| Codex CXS 289-1995 | Whey powder |
| Codex CXS 279-1971 | Butter |
| Codex CXS 280-1973 | Milkfat / ghee |
| CAC/RCP 57-2004 | Code of hygienic practice for milk & milk products |
| ISO 22000:2018 | Food-safety management system |
| FSSC 22000 v6 | Global food-safety certification scheme |
| HACCP | Hazard analysis & critical control points |
| GSO 2500:2020 | Gulf standard for milk powders |
| FDA 21 CFR 131 / PMO | US pasteurized milk ordinance |
HACCP — Critical Control Points
| CCP | Stage | Hazard | Critical limit |
|---|---|---|---|
| CCP-1 | Raw milk reception | Antibiotic residues, pathogens | Residue test negative; TPC ≤ 100k cfu/mL |
| CCP-2 | HTST pasteurisation | Vegetative pathogens | 72 °C × 15 s (auto FDV) |
| CCP-3 | Spray drying | Moisture / Salmonella growth | Outlet 80–90 °C, moisture ≤ 4% |
| CCP-4 | Metal detection | Physical Fe/non-Fe | Fe ≥ 1.5 mm, non-Fe ≥ 2.0 mm, SS ≥ 2.5 mm rejected |
| CCP-5 | Final release | Pathogens in finished powder | Salmonella absent /25 g, Cronobacter absent /10 g (IMF) |