Lactious Establishments Enabling And Operating Standards - Full Text Of The Norm


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image inicio sitio infoleg MInisterio de Justicia y Derechos Humanos
LACT ESTABLISHMENTS Standards to which the empowerment and operation of dairy establishments should be adjusted. Decree 2.687

Bs. As., 5/9/77

VISTO the present file No. 5106/74, in which the Secretariat of State of Agriculture and Livestock would encourage, on the basis of recent advances in industrial technology, the adequacy of the rules to which the empowerment and operation of dairy establishments should be adjusted, and


That both milk and dairy products, due to their nutritional importance, should be considered essential items.

It is necessary to defend public health and the interests of the consumer to set the rules to which the empowerment and functioning of the processing establishments must be adjusted.

That by article 10 of Act No. 3.959 (Sanitary Police Act), as amended by Act No. 17160/67. It is depriving the national executive branch, through the state of agriculture and livestock secretariat, to regulate the empowerment and control of the functioning of establishments where products of animal origin are produced or deposited.

Such regulation affects all establishments located in federal jurisdiction, or if they are located in a province, milk and products come from another province or from another territory, or are used for international, inter-provincial trade, or a province with federal jurisdiction or vice versa.

That there is a significant external demand for our dairy products that compels us to keep this regulation up to date according to the basic requirements of the buyer markets.

It is convenient to review and update the rules on the empowerment and operation of dairy establishments based on the experience gained through the application of the existing ones to date.

It is appropriate to arbitrate the measures aimed at improving industrial production, so that it is essential to adjust the conditions under which the processing plants are developed.

That a correct identification of origin of the products produced is necessary.

In this regard, the collaboration of representative entities of the industrial sector has been appreciated, which have had extensive participation in the structuring of them.

Therefore, the legal opinion of foils 36 and the proposal of Mr. Secretary of State of A Agriculture and Livestock,





Enabling, Functioning and Registration Article 1 , The qualification and operation of any establishment in question, manipule, elaborate, industrialize, fraction, station, container or deposit milk or its derivatives, shall be subject to the requirements contained in the present regulations of Article 10 of Law 3.959, Modified by Article 1 of Law 17.160/67, to be carried out by the Ministry of State of Agriculture and Winning the control of its compliance by the competent authorities Art. 2° . The establishments referred to in Article 1 shall apply for the corresponding qualification and registration in the register of establishments maintained by the National Directorate of Livestock Control and Marketing, which shall be accorded to the relevant provincial agencies.

This number will identify the products produced in each establishment and must be applied indelible form on the product or on the container that is in close contact with it, when its nature does not allow it to apply it.

Art. 3° . Simultaneously with the application for qualifications will be presented:

1st.- Two (2) specimens of the floor plan in scale 1:100, adjusted to the IRAM standards indicating the units and location of the equipment and facilities, certified by competent professional, understood by such to the engineers in all their specialties, architects, licensees, technicians and other professionals related to disciplines related to civil works and industrial installations.

2°.- Lighting and ventilation.

3°.- Plans of industrial drains, approved or authorized by competent municipal, provincial or national authority or in default in accordance with the requirements of these standards.

4°.- Protocol for chemical and bacteriological analysis of water, conducted by authorized official unit.

5°.- Descriptive memory of the processing processes, indicating installed capacity, supply of the raw material and any other information that is required to do so.

Temporary Enablings and Exceptions Art. 4° . The implementing authority may authorize the precarious operation of the establishment for a single period not greater than one (1) year when the reforms to be carried out for their suitability to the present requirements are of such nature that they do not affect the sanitary and hygienic conditions of the elaboration.

It may also authorize exceptions to these rules provided that they represent a positive technological advance, following a report of the commission established by article 8.

Control Art. 5° 5 For the purpose of monitoring compliance with these standards, staff designated for such functions shall have free access to establishments to review the feedstock entry and control tables and processing statistics; to inspect all units and facilities; to verify treatment and industrialization processes, raw materials and substances used in processing, tools and substances used for analysis and processed products, whether in stock or in transit;

The national units and agencies representing the public force shall provide the cooperation or assistance required by the acting inspectors, as appropriate.

The establishments in operation shall submit to the national management of livestock control and marketing within the time limits established by it and as an affidavit, a monthly detail of the development and existence of dairy products.

Of the packaging Art. 6° s The jars for the transport of milk or cream should be of sanitary construction, easy cleaning and of stainless material or with non-atacable coatings for milk: They will have adjustment caps that avoid the spill in its contents. They cannot be used for other uses. Immediately from being unemployed will be washed and hygienized on the receiving plant.

The rusty, slapped or repaired jars with non-healthy materials will be decommissioned.

The tanks for the transport of milk or bulk cream will have the inner surface of stainless steel or other materials not accessible by milk, gathering characteristics that allow its easy cleaning and the proper protection to avoid the elevation of the temperature of milk.

Art. 7° 7 Vehicles transporting tambo jars to industrial establishments will be equipped with adequate repairs to preserve them from the environment.

Vehicles for the transport of the processed products will be closed and built with materials that ensure their conservation and maintenance of temperature and hygienic conditions - sanitary.

From the Permanent National Commission Art. 8° . See the National Commission for the Provision and Operation of Dairy Establishments, which will be integrated as follows:

One (1) representative of the Ministry of Agriculture and Livestock.

One (1) of the National Directorate for the Control and Commercialization of cattle.

One (1) from the Secretariat of State and Public Health.

One (1) of the City of Buenos Aires.

One (1) of each of the following provinces: Buenos Aires, Santa Fe, Córdoba, Entre Ríos and La Pampa and

Four (4) of the representative entities of dairy industries.

The representatives of the industrial sector shall be appointed by the Secretariat of State for Agriculture and Livestock of the land submitted by the entities and in the manner determined by the entity.

The chairmanship of the commission shall be exercised by the representative of the Ministry of Agriculture and Livestock.

Art. 9° 9 Its functions to be performed ad-honem shall consist of:

(a) To propose amendments to the present rules, which shall be submitted for consideration by the Ministry of Agriculture and Livestock.

(b) Please refer to the exceptions provided for in the last paragraph of Article 4.

(c) To advise the enforcement authority in all cases where the present rules provide for the need for its intervention in that case, the commission may request the ad honorem collaboration of specialists in the subjects or subjects concerned.

(d) Dictate your internal rules.



General Conditions Art. 10° — The industrial building of the establishments referred to in Article 1 shall satisfy the following general conditions in the sectors of receipt, processing, processing and/or fractionation of dairy products:

(a) When it comes to rural establishments, all sectors of the building should be located on high ground, where there are no frying nap or floods with normal rains;

(b) The building will be of masonry or in its absence of other materials that meet the necessary conditions of hygiene and stability. In the latter case, prior approval of the implementing authority shall be required;

(c) The inner walls and structural supports should be finished with smooth revokes painted in lime or with lavable paint and equipped with waterproof and washable sockets, up to a minimum height of 1.80m. In all cases light and white colors will be used;

(d) The floors will be of waterproof material, without cracks or cracks, with proper slope towards the drains, with easy-to-clean channel and/or grids connected to the main drainage of the building.

In buildings or premises to be built, drainage pipes should be provided with siphon or other hydraulic closure system.

In the receipts of milk and/or cream jars, you can use wooden adoquin floor or modular metallic elements that will meet the general conditions, or wood tyranny; in the latter case the water served will be received on a lower waterproof floor with the channeling to the drainage and access to the cleaning.

The low-level rooms will feature pumping wells with adequate equipment for the evacuation of wastewater to the main drainage;

(e) The ceilings or skyscrapers will have the continuous internal surface, easily cleaned and do not allow the accumulation or entry of dust, mold or insects.

They will be made with materials and/or treatments that prevent drip from moisture condensation and will be at a height not less than 3,50 meters, unless the processes or working system admit different heights. In the latter case, the express authorization of the enforcement authority shall be required.

In the case of equipment requiring daily cleaning at the top, the free space between the same and the ceiling will not be less than one (1) metre;

(f) All doors, windows and openings that communicate the establishment with the outside, receipt and/or units not affected to the elaboration and/or treatment of dairy products, foodstuffs, must have mosquito net mesh or air curtains in order to prevent the entry of insects;

(g) The different units will be properly illuminated and will have natural or mechanical ventilation that prevents the accumulation and condensation of steams on ceilings and walls. For this purpose, the dimension and surfaces of lighting and ventilation of the openings and the disposition and power of the lighting devices should be indicated in the corresponding planes;

(h) The treatment, processing and/or fractionation units or sectors may be separated from each other in accordance with the needs of the processes that are developed there and the degree of hermeticity of the equipment and circuits, as well as the type of building, the areas of circulation of the same and expressly stated in articles 19 to 32 inclusive (chapter IV - Special Party).

The platform or place of receipt of milk and/or cream in jars, as well as the deposits of finished products and general goods, will always be completely separated by walls attached to the ceilings and/or ceilings.

(i) The receiving sector of milk and/or cream in jars will be wide enough to locate equipment and reception and cleaning of jars and allow easy movement. If the washing of jars will affect the reception and/or sanitary hygienic conditions of milk, it must be separated by a suitable partition or wall.

The reception will be separated from the processing room to prevent the passage of any harmful element (land, insects, etc.) to the hygiene of the premises, with doors and steps of milk cannon or partition that minimizes the space required for the movement of the balance tank. All implements must be kept clean and covered and the milk or cream receipt completed. When the application authority deems necessary, depending on the environmental conditions of the area and/or any other factor that may affect the hygienic - sanitary aspects of the processing, the closing of the receipt with the outside will be required.

From the cold chambers Art. 11 s The cold chambers and their antechambers will be built in a whole according to the dictates of the technique, adjusted to the following particular rules:

(a) The building will be of masonry or other fixed materials except in the case of metal or disarmable. Inside, except for the latter, they will be completely revoked, walls and ceiling, with natural or white cement or other waterproof material. The floor should be waterproof, anti-slip material.

(b) The atermic insulating material should be placed with the appropriate thickness to the internal and external temperatures regime and with an adequate steam barrier.

(c) The cooling equipment and systems will be related to the volume and characteristics of the cooling products, and must ensure an adequate and constant temperature for good conservation.

In the case of new installations or where the application authority deems it necessary, a complete technical memory must be presented, including civil work plans and equipment and thermal balance for approval or verification.

(d) Protect the storage in the cold chambers and antechambers of substances, products and/or materials of other origins other than milk and/or its derivatives or which are not legally approved for the production of dairy products.

It also prohibits the storage of butter along with cheese as well as that of all other products whose characteristics will lead to the alteration of their organoseptical conditions, except in cases of hermetic containers.

(e) In the event that there are reasons for force majeure, such as equipment breakage or camera cleaning, exceptions will be allowed to these storage standards on a temporary basis.

Art. 12 The auxiliary and general services units (workshops, machinery room, boiler room, garages, warehouses, changing rooms, sanitary services, etc.) shall conform to the rules in force of the area where they are located and shall be duly separated from the sectors specified in Article 10.

(a) The clothing and health services of the staff should be separated according to the sex of the users.

In addition to complying with the existing rules of the area where the establishment is located, they must respond to the constructive rules of Article 10 and have wardrobes with a wardrobe for each operator and sanitary facilities provided with cold and hot water in showers and laundry rooms, at the rate of a washbasin and a shower every ten (10) people or fraction, a toilet every twenty (20) people or fraction and an orinal for the first ten persons (20)

(b) The places of access and courtyards adjacent to the industrial building should be constructed and preserved, in such a way that the accumulation of water or waste is avoided and have fences that prevent the entry of animals.

(c) The establishments that possess animal exploitation facilities will be located at a distance not less than a hundred (100) meters from the industrial building. It is essential that such facilities are in good conditions of conservation and hygiene.

(d) The rooms and units of the staff will be located preferably away from the industrial plant. If they form an integral part of the construction of the industrial plant, they must be independent and permanently incommunicado.

Please prohibit the accommodation of persons in any other unit of the industrial plant, which is not intended exclusively for this purpose.

Water supply Art. 13 Water to be used in dairy industrializing establishments that do not come from the official running water network shall meet the conditions required by the national, provincial and/or municipal health authorities, for which the appropriate approval shall be presented to the implementing authority. It will be agreed to a validity of six (6) months for bacteriological analysis and one (1) year for the chemical physicist from the date on which they were performed they must be renewed before their expiry. The construction of aljibes is supported in areas with little provision of drinking water. They will be built with waterproof materials and/or coatings and will be maintained in perfect conditions of conservation and hygiene, in order to ensure water potability. Bacteriological analysis shall be semi-annual, according to the rules established by the application authority From the waters served Art. 14 s Evacuation of sewage shall be carried out in accordance with the national, provincial and/or municipal regulations in force applicable according to jurisdiction, for which the corresponding approval shall be submitted to the implementing authority.

If there is no regulation, it must be counted at least with a fat interceptor chamber at the exit of the main drain of adequate capacity and provided with lids and located outside the premises specified in Article 10. It will be subject to periodic cleansing in order to prevent offensive emanations.

The effluent will be evacuated through closed in the first (50) meters, at least; from there it can be discharged through open channels or natural points of accumulation, or used in another way, provided that its character does not require prior physical, chemical or biological treatment to prevent the contamination or degradation of those.

General hygiene Art. 15 . The buildings should be maintained in perfect condition of hygiene and health, and their maintenance and operation should be ensured. To this end, the following requirements will be met:

(a) The ceilings, ceilings and walls should be periodically painted with (paintings or washable) and the sockets and floors should be perfectly sanitized at the beginning and after the end of the daily work.

(b) Prevent in all dependencies the entry of insects, rodents and animals in general and keep them free from them.

(c) Avoid the formation and propagation of molds, except in the dependencies for the ripening of the types of cheeses that require the presence of those.

CHAPTER III General equipment and facilities Art. 16 . The equipment and facilities of the establishments referred to in the preceding articles, without prejudice to the requirements specified in the following articles with reference to each "type" of establishment in particular, shall satisfy the following general conditions:

(a) The parts that are in direct contact with milk or derivatives for human food should be made of sanitary construction in stainless steels or other materials not accessible by milk and easy cleaning.

(b) Milk, derivative and serum pipes for human food must meet the following conditions:

1st.- Be of polished stainless material and uniform inner section. Plastic or other materials should be approved previously by the application authority.

2°. - For short flexible connections or for free discharge terminals, sanitary or plastic rubber hoses are allowed, approved by the application authority. In these cases, a recycling cleaning system should be available.

3°.- The union elements must have external threads or other type of sanitary union, so that the ducts form a lower surface that does not allow the accumulation of deposits and are easy to clean.

The garrisons should be of non-attackable material for milk and cleaning agents.

(c) The units where equipment and facilities are located should be provided with hot and cold water.

In those with equipment that require sterilization there must be taps and pipes with steam, provided that they do not have other efficient means of sterilization.

(d) For the cleaning of the equipment, installations and utensils each unit will have appropriate pools or equipment.

(e) The receipt will have the necessary equipment for the measurement and the elements to control the quality of the product.

Facilities for the reception of bulk milk can be located in other parts of the plant, upon approval of the application authority. In these cases, equipment or facilities should be available for the hygiene of the tanks used in the transport of milk.

(f) Manual-type jar washers will be located at least under tingling, having to be their floors of waterproof material, wood adoquin or hardwood boards, provided that in the latter case, drainages lead the water served to a waterproof counter.

(g) The laboratory must have the necessary elements to practice at least the following determinations: acidity, density, alcohol test, fat matter, lactofiltration, toll, and detect formol, oxygenated water, rhetoric acid, salicylic acid and neutralizing.

From the cleaning Art. 17 . At the end of the daily treatment, all equipment, appliances or utensils that have been in contact with milk, serum and processed products should be carefully cleaned.

1st. Manual cleaning will be allowed only for open circuits. In such case the pipes will be seamless and unarmed in pieces not exceeding four (4) meters.

2°. Chemical cleaning will be used for recirculation in closed circuits, according to procedures that ensure effective treatment.

Art. 18 Whatever the cleaning system used, prior to the initiation of the daily process, the equipment will be hygienized with hot water (75/85oC), steam or microbicidal solutions. CHAPTER IV


General provisions Article 19 posiciones All establishments referred to in Article 1 that produce products in which milk represents not less than sixty per cent (60 per cent) of the milk will have at least the following separate units:

(a) Receipt for milk and/or cream in jars and jar wash. When only received in tanks shall be in accordance with the provisions of art. 16.

(b) Prosecution room.

(c) Laboratory.

(d) Machine room and boiler.

(e) Health services.

Special Provisions Cremary Art. 20 In all cases, the cream shops should have equipment and facilities for soda and cream conservation. Queserías Article 21 In addition to the following separate units, the crevices shall have:

(1) Fermination room and crops, except where crop equipment is available approved by the implementing authority.

(2) Saladero. This unit will not be required when there are mechanical cooling pools that can be installed in the processing room. Such facilities should be approved previously by the implementing authority.

(3) Mature deposit or cold chambers.

The equipment and facilities of the above units must be suitable for the processes to be developed, an efficient pasterization is mandatory when cheeses are produced for sale before the sixty (60) days.

The rooms should be equipped with piles built in materials and reversals resistant to the action of the brine and can have shelves for the dry salt process. Mapping and/or cheese conservation deposits will be equipped with shelves or other appropriate elements.

They must have ventilation and/or air conditioning system for the purpose of obtaining a temperature and hygrometric condition suitable for the ripening and/or preservation of the types of cheese deposited.

The laboratory will also have the necessary elements for the determination of moisture and fatty matter in cheeses.

Mantequerías Art. 22 The following separate units shall also be owned by the mantequeries:

(1) Fermination room and crops, except where crop equipment is available, approved by the implementing authority.

(2) Frigorific chambers.

(3) Vacuum container deposit.

The laboratory will also have the necessary elements to determine:

phosphatase in pastered cream and fat matter, acidity, salt, humidity, phosphatase, bactereological count on plates (standar grip) and colimetry (pressive method, conformative and differentiation) in butter.

They should keep in plant perfectly identified, for a period not less than six (6) months, the graphics of the thermal process of pasteurization of the creams.

In the establishments that break butter exclusively it will be required, in what it does to specific units, the sections of fractionation, frigorific chamber and deposit of empty containers.

Milk and Cream Treatment Plant. Pasterization Usins. Art. 23 Milk and cream treatment plants, pasteurization plants, should also have the following separate units:

(1) Bottle wash room and packaging. This dependence will not be required when the packaging machines in turn form the container.

(2) Frigorific chambers.

(3) Vacuum container deposits and/or packaging material.

The grazing devices will be of continuous type (to plates or concentric tubes) with cooling or recovery (regeneration) of heat. These devices must have flow deviation valve and thermographs to record the process progress. The perfectly identified graphics should be activated for control by the competent authority for a period not less than three (3) months.

Any other equipment or pasture system may not be used without prior authorization from the application authority.

The lab will also have the necessary elements to determine phosphatase and count of bacteria coli and total germs.

Milk and Cream Sterilization Plants. Art. 24 The sterilization plants of milk and creams should also have the following separate units:

(1) Purpose of packaging products.

(2) Vacuum container deposit.

(3) Packing Hygienization Room, except when packaging machines in turn form the container.

The sterilization teams, prior to use, should be approved by the implementing authority.

The graphics of the thermal process of sterilization, perfectly identified, should be archived for a period not less than six (6) months.

The laboratory will also have the necessary elements to carry out the determinations indicated in Article 23.

Dehydration and/or Milk Concentration Plants Art. 25 Dehydration plants and/or milk concentration should also have the following separate units:

1) Deposits for packaging and raw materials.

2) Deposit for finished products.

The graphics of the thermal process will be in accordance with Article 24.

The laboratory will also have the necessary elements to carry out the following determinations: direct bacterial count, plate count, collimetry (confirmative presumptive method and differentiation), phosphatase and in products produced moisture, similar substances and sugars.

Milk sweet processing plants. Art. 26 The plants that produce sweet milk will also have the following separate units:

(1) Deposit of containers and raw materials.

(2) Purpose of processed products.

(3) Milk sweet container washing machine.

The lab should also be equipped to determine fat matter, ash humidity and solid milk residues in the processed product.

Plants that make milk candy. Art. 27 Plants that produce milk candy will conform to the provisions of Article 26. When only milk sweet is received as a raw material, the receiving section of milk and jar wash will not be required.

The lab will be equipped as set out in the previous article.

Establishments that produce melted and/or grated cheeses. Art. 28 The establishments that produce melted and/or grated cheese will also have the following separate units:

(1) Cheese deposit to melt or rall.

2) Location for selection, cleaning and discourtesy.

3) Deposit for raw materials.

The receipt and laundry of jars will not be required in these establishments, and the remaining units may be common to other processes except the processing premises, and the selection, cleaning and discourtesy.

The laboratory will also have the necessary elements to determine moisture and fat matter in the products produced.

Establishments that produce acid or fermented milks Art. 29 Plants of milk, acid and/or fermented plants must also possess frigorphic chambers. Establishments for parking and/or dairy deposit. Art. 30 Los The parking and/or cheese storage facilities will also have the following separate units:

(1) Parking room or deposito and/or refrigerator. The latter are essential for pasta cheeses, soft or fresh.

(2) Conditioning room.

(3) Material deposit, drawers and trays.

There shall be no requirement in these establishments for units (a), (b), (c) and (d) of Article 19.

Art. 31 Establishments for the storage of other dairy products, for which maintenance is not required, will have at least units for deposits and health services. For those products that require cold cameras, these will conform to Article 11. Art. 32 In the units for deposits of other dairy products, the following may be stored simultaneously or successively:

(1) Dust milk;

(2) Candy;

3) Food caffeine.

(4) Lactose; and

5) Any other dairy product packaged hermetically.



Art. 33 In the event that violations of the rules laid down in this decree are verified, the acting inspector shall record the record in the record.

The National Authority for the Control and Commercialization of the Livestock may provide for the suspension or expiry of the qualification, the confiscation of the goods and the closure of the establishment, where sanitary reasons so provide, without prejudice to the penalties appropriate to apply in accordance with Article 2 of the Act No. 17.160/67 and Article 8 of Law No. 19,852/72 for violations of Article 10 of Law No. 3,950

Upon payment of the fine imposed may be appealed within 10 days before the corresponding national court.

Art. 34 Decree No. 9030, dated 14 October 1965, Article 7 of Decree 52,457 of 9 January 1940 and Articles 13 and 15 of Decree No. 85,330 of 26 February 1941. Art. 35 — Contact, post, give to the National Directorate of the Official Register and archvese.


July J. Bardi.