Cabinet of Ministers Regulations No. 251 in 2004 in Riga on April 6 (Mon. No 19, § 49) milk and milk products movement provisions Issued under the food surveillance law in the second paragraph of article 4, the second paragraph of article 8 and article 13, third part i. General questions 1. determines: 1.1. minimum safety and health requirements for the movement of such products: 1.1.1 uncooked milk (from one or more cows, ewes, goats or buffaloes for milk, which is not the heated higher than 40 ° C, or otherwise processed, yielding an equivalent effect);
1.1.2. heat-treated milk (pasteurized, the distribution for high temperature pasteurized, especially high temperature heated or sterilised milk);
1.1.3. for the manufacture of milk products milk (processing for uncooked milk or milk-derived from it (liquid or frozen), which can be heat treated or change the composition, adding or separating milk natural ingredients (such as skimmed));
1.1.4. milk products;
1.1.5. put milk products;
1.1.6. milk and milk products, which are imported from other countries;
1.2. requirements for the animal health, from which milk is produced;
1.3. requirements for storage (storage, in which animals are kept at least one cow, sheep, goat or buffalo from which milk is produced for distribution or processing);
1.4. the hygiene requirements the following food businesses (companies): 1.4.1. milk collection Center (milk spike), in which the milk is collected and, if necessary, cooled and filtered;
1.4.2. milk standardization Center (Creamery), excluding milk milk processing Spike, of businesses and dairy whose milk is skimmed or change its natural ingredients;
1.4.3. milk processing company in which milk is heat treated;
1.4.4. the dairy company whose milk or milk-based products are treated, processed and packed in the primary container;
1.5. milk and dairy product labelling requirements.
2. milk producer may sell the milk and milk products directly to the consumer, subject to this provision I, II, III and IV.
3. milk producer may sell milk for further processing or processing such that rule 1.4. an undertaking referred to in point 3.1., that is: a contract for the supply of milk;
3.2. with which the contract has been concluded on the inquiry which the milk producer passes processing at one time;
3.3. the contract for data collection and submission of the national breeding information data processing centre.
4. milk producer may sell the cow's milk in the food business, in accordance with the laws and regulations on food companies operating procedures for recognition and registration of the registered food and veterinary service and dealing with public catering, if: 4.1 with food companies have contracted for a certain amount of milk and the following requirements are met: 4.1.1. food and veterinary service of the relevant territorial unit Inspector has given an opinion on the milk extraction pretreatment, storage and transport requirements;
4.1.2. animal accommodation is inspected at least once every three months;
4.1.3. the animals are investigated in accordance with the food and veterinary service annual infectious animal disease prevention and eradication plans and are not found in the infectious disease agents;
4.2. milk is examined under this provision in paragraph 13 and 16;
4.3. The food and veterinary service official will assess animal health, not less frequently than once a month, take samples this provision 4.1.3. laid down in point 4.2 and laboratory examinations, and after receiving the opinion of the results of the use of milk.
5. The rules referred to in paragraph 4, the food company that deals with public catering, receiving milk from milk producers: 5.1. size and recorded in a specific magazine milk temperature. If it is higher than 10 ° C, it is not accepted;
5.2. register the quantity of milk received;
5.3. milk upon its receipt, immediately heat treated by heating 100 ° C for at least 30 seconds. After heating the milk cool for no longer than two hours and stored at 2 ° C to 6 ° C for no longer than 36 hours.
6. This provision 4.1.1 and 4.3. opinion referred to the copy stored in a food business, dealing with public nutrition and milk producers sell milk.
II. Requirements for the animal health, from which milk 7. Milk for human consumption is obtained the national breeding information data processing centre established yards, where animals and their milk meets the following requirements: 7.1 the animals are identified and registered in accordance with the requirements laid down in the regulations on the registration and tracking of animals;
7.2. the animal is not sick with contagious diseases, which can become infected by drinking milk or other milk products;
7.3. no change in milk organoleptic characteristics;
7.4. the animals are healthy, they do not have genital, digestive tract or udder disease;
7.5. animals not given substances that can be hazardous to human health, except when compliance with withdrawal periods of an animal's body;
7.6. the cow and Buffalo herd is free of tuberculosis, brucellosis, and enzootic bovine leukosis or a herd being taken regularly for enzootic bovine leukosis in the herd and the fight is not with the bovine leucosis sick animal;
7.7. the milk yield of cows and buffaloes have at least two litres a day;
7.8. the sheep flock is free from brucellosis, listeriosis and tuberculosis;
7.9. the goat herd is free of brucellosis and tuberculosis;
7.10. animals whose milk is sold directly to consumers, has investigated the laws about veterinary medicine established.
8. the Milk must not be distributed if: 8.1 the animal or animals from which the milk treated without regard to the laws and the minimum safety requirements;
8.2. treating animals, has not been complied with withdrawal periods, and is used in illegal substances;
8.3. in milk exceeded the permissible level for residues of medicinal products;
8.4. the milk obtained in the territory with a food and veterinary service order definitely milk marketing restrictions in connection with foot-and-mouth disease or other particularly dangerous infectious disease outbreak or suspected outbreak of such diseases.
9. the animal owner is responsible for the conformity of animals and milk that points 7 and 8.
10. compliance with the provisions of the animal that the requirements of section 7 certifying the food and veterinary service authorized veterinarian practicing written opinion. The opinion referred to the need to receive at least: 10.1. once a year, if the milk is sold to the company;
10.2. every three months, if the milk is sold direct to the consumer.
III. Minimum safety requirements for distribution and processing milk and its evaluation of conformity 11. Milk is not used for human consumption or foods, if the milk meets the following organoleptic requirements and it is: 11.1. white or white with a yellow hue;
11.2. with milk flavours and fragrance, flavour and fragrance without the other;
11.3., to the consistency of a homogeneous liquid, without mechanical or other impurities and sediment;
11.4. no high water content.
12. milk producer at one time passed in the milk sample investigations organized by: 12.1. milk producer, if it sells the milk directly to consumers;
12.2. the company collection at the dairy producer.
13. in order to determine the number of colony-forming bacteria (further-the number of colony-forming units), somatic cell counts and milk in the presence of inhibitors, shed or before acceptance at a dairy producer in the company at one time passed in the milk sample: 13.1. number of colony-forming units, determining the not less than twice a month;
13.2. somatic cell count — not less frequently than once a month;
13.3. determination of inhibitor-not less frequently than once a month.
14. The number of colony-forming units 30 ° C per ml milk (or geometric average value obtained for the two-month period, with at least two samples a month) does not exceed: 14.1.100000 CREDITS — cow's milk, which is intended for distribution, processing or use for the manufacture of dairy products;
14.2.300000 CFU: cow's milk, which are intended for use in the manufacture of cheese with a maturation period of not less than 60 days;
14.3.500000 CREDITS: goat's and sheep's milk, which is expected to process or use in the manufacture of dairy products, where the production process the milk is heat treated;
14.4.1000000 CREDITS: goat's and sheep's milk, which provides for the use of heat-treated drinking milk or for the manufacture of milk-based products, where the production process the milk is heat treated;
14.5.1000000 CREDITS — buffalo milk, for use in the manufacture of dairy products, where the production process the milk is heat treated;
14.6.500000 CREDITS-buffalo milk, for use in the manufacture of dairy products, where the production process the milk heat process.
15. the number of somatic cells per ml of milk or geometric average value obtained for the three-month period, with at least one sample a month, not more than: 15.1 400000 somatic cell — cow's milk;

15.2.500000 somatic cell — cow milk, which are intended for use in the manufacture of cheese with a maturation period of not less than 60 days;
15.3.500000 somatic cell — buffalo milk;
15.4.400000 somatic cell — buffalo milk for use in the manufacture of dairy products from uncooked milk.
16. Raw cow's or Buffalo's milk may be sold directly to consumers or used for the production of milk products from uncooked milk if: 16.1. number of colony-forming units and somatic cell count meets this rule 14.1 and 15.1 and 15.4 14.6. subparagraph or the number and checks carried out pursuant to paragraph 13 of these rules;
16.2. in determining the presence of pathogenic micro-organisms not less frequently than once every three months, for the following indicators: 16.2.1. Staphylococcus aureus the number of colony-forming units per ml of milk meets the following indicators: n = 5, m = 500 M = 2000, c = 2, where n is a single sample unit number;
m – threshold value for the number of bacteria. The result is considered satisfactory if the number of bacteria in all sample units does not exceed m; M – the maximum value for the number of bacteria. The result is considered unsatisfactory if the number of bacteria in one or more sample units is M or more;
c — sample units for which the result may be greater than m, but less than M. overall, is considered satisfactory if the number of bacteria in the other sample units is m or less;
16.2.2. per ml of milk is not detected the presence of salmonella (n = 4, m = 0, M = 0, c = 0).
17. it is prohibited to distribute Milk and use processing if it found an inhibitor (antibiotics, detergents and disinfectants, preservatives) and if the presence of pesticides, drugs or other harmful substances exceed regulations on minimum safety requirements and maximum allowable drug residues in food of animal origin maximum permissible norms.
18. the company before each collection or acceptance assessed: 18.1. milk taste, smell and colour;
18.2. If necessary — milk temperature, acidity or other parameters.
19. the freezing point of the milk must not be higher than minus 0.520 ° C.
20. the freezing point of milk shall be determined, subject to the following requirements: 20.1. the company provides regular each animal shed for milk in the investigation;
20.2. If milk from the animal housing company, having collected animal shed, but if milk producer himself delivered the milk company, a sample is taken prior to acceptance at a company;
20.3. If milk is collected from several animal buildings, a sample is taken after receiving the milk company. If the results of the investigation raises the suspicion that the milk is added to the water samples taken at all holdings;
20.4. If the results of the investigation raises the suspicion that the milk is added to the water, food and veterinary service take authentic samples (samples taken food and veterinary service under the supervision of the officials following the regular milking, as well as not less than 12 hours and not more than 13 hours after the previous milking). If the test results show that the water is not added to the milk, the milk may be distributed.
21. the producer of milk at one time passed in milk samples investigated and results documented in the company's accredited laboratory or other accredited laboratory, with which the company has concluded a contract.
22. by milk producer at one time passed in the milk sample analysis results lab two days to notify the company. Company results two days shall notify the manufacturer. If the results do not meet the requirements of this regulation and the rules on the minimum safety requirements, the company shall notify the food and veterinary service of the territorial unit.
23. The food and veterinary service of the territorial unit by the rules referred to in paragraph 22 of the receipt of the notification of the test animal housing and laid down measures to be taken to the milk safety performance-enhancing.
24. If milk somatic cell count has been exceeded or the number of colony-forming units (RMS value), the milk is allowed to pass, but the milk manufacturer three months to eliminate the causes of non-compliance. If after three months the milk manufacturer has not prevented the causes of non-compliance, the milk is prohibited to distribute or use products, as long as it does not meet the requirements of this regulation.
25. Inhibitors and other harmful substances in the presence of residues in milk control milk treatment or processing establishment under self-control, but the State supervision over food and veterinary service under the annual programme for the control of residues.
26. at the request of the manufacturer of the milk lab laboratory investigates repeatedly milk samples. Expenses associated with repeated sampling of milk, dispatch, the investigation and the preparation of the opinion on the results of the examination shall be borne by the applicant.
27. If, between milk producers and companies are in dispute about milk safety analyses, the food and veterinary service of the territorial Department for milk producer or company application takes the milk sample and sent to an accredited laboratory for the investigation. Expenditure on milk samples, shipment, investigations and the preparation of the opinion on the results of the examination shall be borne by the applicant.
28. national veterinary diagnostic Center: 28.1. provides laboratories with information about milk and milk products, the investigation methods and reference materials;
28.2. coordinate the activities of the laboratory in the milk and milk products in the investigation;
17.6. arrange comparative tests between laboratories and provide an opinion on the testing results;
28.4.27. these provisions in the case referred to in paragraph by the food and veterinary service shall be carried out at the request of the territorial unit of the laboratory investigations or to assess the results of the study.
IV. requirements of hygiene in milk production and pretreatment 29. Animal housing kept clean and tidy and provide appropriate conditions for keeping animals: 29.1.;
29.2. milk production, pretreatment, cooling and storage.
30. animal shed regularly disinfecting, disinsectisation and pest extermination.
31. animal nutrition dry parking (if necessary, use a litter) and regularly get shit from them.
32. The entrance to the premises of the animal may not be cordoned off with dung or other types of waste.
33. Disinfection of animal housing facilities, prevent the penetration of disinfectant milk or dairy spoilage.
34. Poultry and pigs may not be held in conjunction with the animals from which milk is produced, as well as the milk extraction.
35. animal shed stored animal feed that may have an adverse effect on the milk.
36. Cleaners, disinfecting, disinsectisation and pest extermination products, as well as medications kept in a locked room or cupboard.
37. the holding of animals provides the ability to isolate animals who are sick or suspected of being ill with brucellosis, leucosis, tuberculosis or other infectious diseases which result in milk not for human consumption.
38. premises where milk and make milk pre-treatment (filtering and cooling of milk), organized in such a way as to avoid contamination of the milk and they are easy to clean and disinfect.
39. In rooms that obtained and stored in milk and make milk pre-treatment (filtering and cooling of milk), the following requirements shall be met: 24.3. floor and walls are easy to clean and disinfect;
24.4. the floor is suitable for the removal of liquid manure disposal; and
the rooms are decorated in 39.3. ventilation and lighting;
24.5. the rooms are separated from the pollution sources (toilets, manure storage);
24.5. room equipment and instruments are easy to clean, wash and disinfect;
24.6. milk extraction and other activities associated with the milk (washing of equipment and instruments) use water that meets drinking water requirements.
40. It is not permissible for the animals located in premises where milk or milk pre-treatment.
41. The milking place nearby provides the ability to wash hands under running water.
42. If the animals are not tied to the field, milk production shall be confined space or location.
43. If a movable milking machine milk, meet the following requirements: 43.1. the apparatus shall be positioned on a clean surface;
43.2. ensure milk against pollution.
44. animal shed during milking, as well as directly before or after milking does not take actions that may adversely affect the safety and quality of the milk.
45. The milk cooling tank drain valve after cleaning and disinfecting the tank left open until the next time you use the tank.
46. Tools and equipment or surfaces that come into contact with the milk must be made of smooth, non-corrosive, easy to wash and disinfect material that does not change the milk composition and organoleptic properties, as well as make it dangerous to human health. Additional requirements for tanks, churns and other containers which are used uncooked milk, set this rule 79, paragraph, and 119.5 119.2.119.4 in.
47. Tools and equipment that come into contact with milk: 29.3. used only for the intended purpose.
47.2. washed and disinfected after each use;

47.3. after cleaning and disinfection, rinse with water, complying with the requirements of drinking water;
47.4. the places where not accumulating pollution.
48. Before the milking animal's udder and if necessary, its surrounding area (abdomen, thigh and groin area) clear.
49. Before the milking evaluate each animal's appearance, the first milk milk milked a separate Jet container with a dark base. If milk finds changes if the animal's udder diseases, this animal's milk milked separately and not used for human consumption. Milk inactivates (such as hlorkaļķ or sodium alkali) and poured into sewers.
50. the animal bean disinfection carried out immediately after milking.
51. The milk immediately after izslaukšan pour containers that are sealed with a lid, and deliver milk in a storage room.
52. Premises storing milk: 52.1. be equipped with a milk refrigeration equipment;
52.2. bounded from premises where animals;
52.3. used only for transactions with the milk and the dairy milking equipment;
52.4. ensure against animal and pest penetration.
53. The milk used for filtering the filter material, which, depending on the type of change before each milking or washed and rinsed before and after filtering. Milk filtering does not use fabric filters.
54. immediately after milking, the milk cool: 54.1 ° C to 8 or less if it from animal housing on this rule 1.4.1., 1.4.2, 1.4.3. or 1.4.4. companies referred to take 24 hours of milking;
54.2. up to 6 ° C or less, if it from animal housing on this rule 1.4.1., 1.4.2, 1.4.3. or undertaking referred to in point 1.4.4 takes 25 to 72 hours of milking.
55. Milk after milking may not cool if it from animal housing on this rule 1.4.1., 1.4.2, 1.4.3. or undertaking referred to in point 1.4.4 driven within two hours of milking.
56. During transport, ensure that the temperature does not exceed 10 ° C unless the milk from the animal housing the company took two hours of milking.
57. during storage and transport milk banned from the freeze.
58. the sheep or goats milk intended for sale, heat treated its mining site.
59. the holding of animals in the dairy milking personnel employed, the following requirements shall be met: 59.1. milking time wearing a suit and clean clothes;
59.2. before the milking and, if necessary, during the milking wash their hands;
59.3. If there are wounds, strap them with waterproof protective bandages or use of rubberized material impervious gloves.
60. the owner of the animal shall ensure that: 60.1. milk milking and pre-treatment is involved persons who carried out the health inspection in accordance with the procedures laid down in the law on the health check for people whose work is related to the possible risk to the health of other people;
60.2. milk does not come into contact with people who can infect them.
V. requirements for companies, premises and equipment 61. Heat-treated milk and milk-based products which can contaminate other products produced in a separate room or in a delimited site.
62. activities with products or inputs (preparation, processing, packing): work rooms arranged according to 62.1. hygiene requirements food chain;
62.2. Design and layout which eliminates contamination of the raw materials and products;
38.7. equipped with handwashing devices: 62.3.1. with running cold and hot water at the desired temperature or premixed water;
62.3.2. operable without hand assistance;
62.3.3. provided with washing and disinfection products, equipment, hand drying and waste containers.
63. Storage space facility in accordance with the general hygiene requirements, with the exception of: 39.2. cooling and chillers, which floor is hard, waterproof, easy to wash and disinfect and provide the waste water discharges to sewer systems;
39.3. freezing and deep freezing rooms where the floor is easy to clean, waterproof and resistant to rot.
64. food company, subject to the requirements of hygiene, equipment and products of raw materials loading and unloading space (space or shelter), raw materials and product protection against environmental pollution during loading and unloading.
65. food company equipment: 65.1. lockable space or cupboard food and veterinary service, depending on the company's power;
65.2. space or cupboard lockable washing, disinfecting and storage of other similar substances;
65.3. the space or closet cleaning and washing accessory storage;
65.4. the device used to transport milk and disinfecting tanks, except when carried out another food and veterinary service of the existing establishment;
65.5. the staff changing rooms with smooth, waterproof, washable walls and floors, with toilets and hand-washing devices according to this provision the requirements of paragraph 62.
66. the animal is not permitted access to the premises of the company.
67. Working areas, instruments and equipment only used for working with these rules determine the products and raw materials, except, in coordination with the food and veterinary service and creating a product and the possibility of contamination of the raw materials, they may be used with other foods or milk products not intended for human consumption.
68. To disinfect used only disinfectants: 68.1. which the active substance is a registered biocide in the list of the European Union;
68.2. which does not adversely affect the equipment, equipment, raw materials and products;
68.3. which contains the name of the label and instructions for use;
68.4. which remain after use, rinse with water, are consistent with the requirements of the drinking water.
Vi. Special requirements for milk collection centres and standardization centres 69 milk collection Center. (milk spike) in addition be provided: 69.1. equipment for cooling milk and, if milk is stored in the company premises or facilities for the storage of milk;
EB 69.2. centrifuge or other equipment for the treatment of milk when milk is purified in the company.
70. The milk standardisation Centre (Creamery) in addition be provided: 70.1. chilled milk storage tank;
70.2. centrifuge or other equipment for the treatment of milk when milk is purified in the company;
70.3. milk standardizing equipment.
VII. Specific requirements for the treatment and processing of milk, the company premises and equipment for milk processing and 71. dairy products, depending on the type of addition shall: 71.1. equipment for automated product packaging and the primary sealing when the company produced heat-treated drinking milk or liquid dairy products. This requirement does not apply to product bottling milk churns, tanks and containers of a capacity greater than four litres. Companies that comply with drinking milk or milk-based products in liquid form, less than 2000 litres a day, the food and veterinary service may allow the use of automated filling and not the primary sealing methods that ensure compliance with hygiene requirements;
71.2. equipment of the heat-treated milk and milk-based products in liquid form for the cooling and storage, as well as uncooked milk cooling and storage, if the company is stored thermally raw milk;
71.3. place single use and primary packaging materials for storage, if the products are packaged in single use primary packing;
71.4. place reusable primary container storage and equipment for mechanized primary packaging and disinfecting if products are packed in reusable packaging in the primary;
71.5. tank heat storage of raw milk, standardization equipment and milk containers for the storage of standardized milk;
71.6. where necessary, equipment for the physical purification of milk;
71.7. equipment hygiene requirements in the milk and milk products of the heat treatment. Milk processing plants use the heat treatment equipment, equipped with: 71.7.1. automatic action temperature control and note the device;
71.7.2. automatic safety system to prevent insufficient heat treatment temperature;
71.7.3. safety system that prevents the heat-treated milk to be mixed with milk, which is not cooked enough. The security system is equipped with an automatic recording device, except where the efficiency of this system is controlled by a different procedure;
44.6. installations for frozen dairy products, packaging, primary packaging and storage, if the company produces frozen milk products;
71.9. equipment for drying of milk products and packaging, the primary package if the company produces dry (powdered) milk products.
72. Recognizing the food company that deals with the treatment of milk, food and veterinary service may allow this provision to 71.7. equipment referred to in the site to use a different machine if it ensures an equivalent milk processing and security.
73. For the control of hygiene, milk processing company in the framework of self-control do finished product microbiological investigations and determine whether the number of colony-forming units per ml or g of the product complies with the following indicators:

73.1. Staphylococcus aureus: 73.1.1. in cheese made from uncooked or cooked in milk: n = 5, m = 1000, M = 10,000 c = 2;
73.1.2. soft cheese made from heat-treated milk: n = 5, m = 100, M = 1000, c = 2;
73.1.3. fresh cheese, milk powder and frozen dairy products (including ice-cream): n = 5, m = 10, M = 100, c = 2;
73.2. Escherichia coli: 73.2.1. cheese, made from uncooked milk or milk termizēt: n = 5, m = 10 000 M = 100 000, (c), 2;
73.2.2. soft cheese made from heat-treated milk: n = 5, m = 100, M = 1000, c = 2.74. If over this provision set out in paragraph 73, the processing company will review the critical point control and monitoring methods and inform the food and veterinary service of the territorial departments of the changes made to a production monitoring and control system to prevent a recurrence.
75. If exceeded those laid down in paragraph 73 permissible value cheese, M made from uncooked milk, additional laboratory investigations carried Staphylococcus aureus strains of Staphylococcal enterotoxins are creative, Escherichia coli pathogenic strain and, if necessary, for the presence of Staphylococcus toxin. If the micro-organism strain or toxins, a lot of the products in question withdrawn, and shall inform the food and veterinary service of territorial departments of the measures taken and to changes in production monitoring and control system.
76. in addition to the provisions referred to in paragraph 73 of the undertaking's activity study of assessment of conformity and self-control in the effective implementation of the measures in the processing laboratory investigations are carried out to determine whether the number of colony-forming units per ml or g of the product complies with the following indicators: 76.1. coliform 30 ° C: 76.1.1. in liquid milk products: m = 0, M = 5, n = 5, c = 2;
76.1.2. butter made from pasteurized milk or cream: m = 0, M = 10, n = 5, c = 2;
76.1.3. soft cheese made from heat-treated milk: m = 10 000 M = 100 000,, n = 5, c = 2;
76.1.4. powdered dairy products: m = 0, M = 10, n = 5, c = 2;
76.1.5. frozen dairy products (including ice-cream): m = 10, M = 100, n = 5, c = 2;
76.2. the number of colony-forming units at 21 ° C after five days incubation at 6 ° C: 76.2.1. liquid does not gives a dairy products: m = 50000, 100000, M = n = 5, c = 2;
76.2.2. raw milk drinking: m = 50000, 100000, M = n = 5, c = 2;
76.3 the number of colony-forming units of 30 ° C for frozen dairy products (including ice-cream): m = 100000, M = n = 5, (c) 500000 = 2.77. If you exceed this provision set out in paragraph 76, the dairy company under self-control, the cause of the discrepancy and take measures to prevent it.
78. milk processing and milk processing company the company shall ensure that the equipment, ventilation and the staff could not contaminate milk and milk products. If necessary, under self-control system perform risk analysis of space distribution of dry and wet zone, where each is definitely his working conditions.
79. The holds and tanks, which use the heat of raw milk transport, clean and disinfected after each use or after multiple uses, if among them there is a short time, but not less frequently than once a day.
80. equipment, containers and installations (which comes into contact with the milk, milk-based products or other products that perishable) as well as raw materials and products or processing cleaning, washing and disinfection of the frequency and the procedure established in accordance with the company's self-control system.
81. equipment, containers, equipment (which do not come into contact with milk or milk products that perishable) and cleaning, washing and disinfection program, subject to this provision the requirements of paragraphs 79, dial food business owner.
VIII. Heat-treated milk production requirements 82. Milk processing or treatment establishment milk cool to + 6 ° C, except where the milk is subjected to four hours from the time of its adoption.
83. Heat raw cow's milk for 36 hours after receipt before heat treatment carried out further studies. If, when carrying out laboratory investigations, finds that the number of colony-forming units in milk 30 ° C is greater than 300000 per ml, it may not be used for the production of heat-treated drinking milk production.
84. Heat-treated drinking milk may be produced from thermally untreated cow milk, which satisfies the following requirements: 84.1. freezing point not higher than minus 0.520 ° C; 52.3. not skimmed milk density at 20 ° C is not less than 1028 kg/m3;
84.3. protein content per litre less than 28 grams;
84.4. the solids-non-fat content of not less than 8.50%.
85. The manufacture of heat-treated milk, treats it with the heat of negative reaction to the phosphatase in milk. Depending on the type of heat treatment can be pasteurized milk, especially high temperature calcined or sterilized.
86. The production of pasteurized milk, meet the following requirements: 53.5. heat the milk at least 71.7 ° C for not less than 15 seconds (if using a different combination of temperature and time, must be an equivalent effect);
86.2. milk after pasteurization is a negative phosphatase reaction and the positive reaction of peroxidase. If the peroxidase reaction is negative, the marking shall indicate that the milk was pasteurized at high temperature;
86.3. immediately after pasteurization, the milk is cooled to a temperature of not more than 6 ° C, except when it is used in the manufacture of dairy products.
87. The manufacture of special high temperature heating milk, meet the following requirements: 87.1. the milk is heated at temperatures not less than 135 ° C for at least one second to destroy all micro-organisms and their spores. If digesting milk come in direct contact with steam, the steam from the water that meets the requirements for drinking water, making sure to keep the organoleptic characteristics of milk and water content of milk;
87.2. ensure uniform temperature distribution throughout the milk flow;
101.8. milk packaged in aseptic opaque in the primary packaging (packaging) that prevents the entry of micro-organisms and chemical, physical and organoleptic changes in milk;
87.4. random estimates the dairy compliance with minimum safety requirements following its storage sealed packing for 15 days at 30 OC or seven days 55 ° C according to this provision the requirements of paragraph 93.
88. The manufacture of sterilized milk, meet the following requirements: heat the milk and 88.1. sterilize heat sealed in primary packaging or container which when closed, preventing the entry of micro-organisms during and after heat and which is impervious;
88.2. random estimates the dairy compliance with minimum safety requirements following its storage sealed packing for 15 days at 30 OC or seven days 55 ° C according to this provision the requirements of paragraph 93.
89. Milk after pasteurization peroxidase reaction is negative, especially high temperature heating milk and sterilized milk may be produced from milk, previously termizēt (-57 ° C heated 68 ° C for at least 15 seconds, keeping a positive phosphatase reaction in milk) or subjected to other company, subject to the following requirements: 89.1. initial heat treatment temperature and time is determined by the combination of lower or equal to Pasteurization used in recycling;
89.2. before secondary peroxidase reaction of milk pasteurisation is positive;
89.3. accompanying documents indicates the original heat treatment.
90. The food company that produces milk in accordance with this regulation, the requirements of paragraph 89, inform the food and veterinary service.
91. Termizēt cow's milk intended for use in pasteurized, especially high temperature calcined or sterilized milk production, the number of colony-forming units 30 ° C must not be greater than 100000 per ml.
92. Pasteurized milk may be produced from the milk that before initial thermization another food company, subject to this provision, paragraph 89.
93. If special high temperature heating and sterilized drinking milk destined for room temperature, random, assess the adequacy of such milk requirements after its sealed packing storage for 15 days at 30 OC: 93.1. the number of colony-forming units of 30 ° C is not more than 0.1 ml/10;
93.2. organoleptic characteristics meet the requirements.
94. The measuring device, which uses milk in the heat treatment process is tested in accordance with the laws and regulations about the measurement unity. The food and veterinary service, making food inspection, test equipment and technical documentation of the devices.
95. Temperature measuring devices registered information shall be kept for at least two years, but information on the products that perishable — two months after the expiry date. Information presented to the food and veterinary service officials at their request.
96. Food company according to the regular self-control milk freezing point examination of heat-treated drinking milk. The study of the frequency and nature of the food business with food and veterinary service.

IX. Manufacture of dairy products requirements. Heat 97 raw milk is heat treated or used for the manufacture of milk-based products: 60.3. immediately after its adoption;
97.2.36 hours if it is stored in a temperature of not more than 6 ° C 97.3.48 hours if it is stored at temperatures no higher than 4 ° C; 60.5.72 hours if dairy products are produced from Buffalo's, sheep's or goats ' milk and stored at temperatures no higher than 4 ° C.
98. Heat-treated milk used for the manufacture of milk-based products, if it meets the following requirements: 98.1. milk is termizēt, but if the heat treatment is not carried out 36 hours after acceptance of the undertaking, it is checked against these rules 83. in accordance with the procedure laid down in paragraph 1;
98.2. pasteurized milk complies with this provision, paragraph 86;
98.3. Special high temperature heating milk complies with this provision the requirements of paragraph 87.
99. the production process of milk products milk and milk is prohibited to be treated with ionising radiation.
100. If special high temperature heating and sterilized milk products intended to be stored at ambient temperature, at random, assess the adequacy of these provisions milk 93. requirements set out in paragraph after its sealed packing storage for 15 days at 30 ° c.
X. milk and milk product packing requirements 101. Milk and milk products shall be packed in primary packaging, primary packaging materials or containers coming into direct contact with milk or milk products. If necessary, the primary packaging of packaged milk and milk products shall be packed in secondary packaging, putting one or more units of a product packed in secondary packaging material or container.
102. In the case of milk and milk products for the primary and secondary packaging the packing materials used to protect the product from external exposure and meet regulatory requirements on objects and materials in contact with food.
103. Milk and milk products packed into primary and secondary packaging of the space provided for this purpose, the processing of milk or milk-based products, subject to the following requirements: 103.1. space is large enough to carry out all activities according to the hygiene requirements;
103.2. primary and secondary packaging materials are factory packed in close-fitting protective material, which protects it from contamination during transport, and are stored in a room intended for that purpose;
103.3. storage the packing materials are safe from pests and dust penetration and not connected with premises that are stored, which can result in the milk and milk products;
103.4. primary and secondary packing materials before being introduced into the workspace, prepare the milk and milk products in the primary or the secondary packaging, packaging, except when the milk or milk products packed with automatic packaging machine and does not exist in the case of milk and milk products contamination possibility;
103.5. production room ienesto packing material used immediately in the case of milk and milk products packaging. With packaging material may not work for people who work with bulk products;
103.6. milk and milk products after packing immediately places the storage room;
103.7. If primary or secondary packaging materials are stored on the floor, place them on the pad.
104. Heat-treated milk and liquid dairy products packed and sealed packaging automated. Food companies that fulfil the drinking milk or milk-based products in liquid form, less than 2000 litres a day, the food and veterinary service may allow the use of automated filling and sealing techniques that ensure compliance with hygiene requirements.
105. The packaging shall not be used repeatedly, except for certain types of packaging may be re-used after cleaning, washing and disinfection.
106. After drinking milk and milk-based products in liquid form-filling primary or secondary packaging immediately close.
107. milk and milk-based products in liquid form for sealing use methods and equipment that provides: product protection from 107.1. external effects;
107.2. primary or secondary packaging Visual changes, if it is open.
108. For milk and liquid milk products packaging (except in reusable glass bottles): 108.1. types of heat treatment;
108.2. last heat treatment;
108.3. pasteurized milk — the storage temperature.
XI. Milk and milk products labelling requirements 109. in addition to the legislation relating to classification and labelling, quality requirements for milk products, milk products and composite milk products products set out the General requirements for the labelling of foodstuffs, dairy product labelling indicates the nature of the heat treatment used at the end of the production process.
110. Milk and milk products, during or immediately after, marked with a health mark. The health mark shall certify that the products obtained or produced in a recognized food and veterinary service of the existing food company.
111. The health mark on the product, its primary packaging or label, which shall be attached to the primary packaging, as well as for secondary packaging.
112. the health mark is oval in shape. The health marking shall indicate the following information: the name of the country or 112.1. abbreviated;
112.2. food approval number of the establishment;
112.3. the abbreviation ' EEC ' (European Economic Community).
113. On many used glass bottles, which are marked with indelible markings that are not attached to the label and on the packaging or containers the largest surface of which is less than 10 cm2 may not specify this rule 112.3. the information specified in points.
114. the health marking of information onto the following: 114.1. first version: 114.1.1. — at the top of the country name or abbreviation;
114.1.2. by the middle of the food — the approval number of the establishment;
at the bottom of the 114.1.3., the abbreviation ' EEC ';
114.2. the second option: top-state 114.2.1. name abbreviation and food the approval number of the establishment;
at the bottom of the 114.2.2., the abbreviation ' EEC '.
XII. Hygiene of milk and milk products to 115. storage and transport of milk and milk products shall be stored and transported at a temperature defined by the manufacturer but pasteurized milk is stored and transported at temperatures no higher than 6 ° c.
116. The delivery of pasteurized milk retail businesses, its temperature may be higher than 6 ° C, but not more than 8 ° c.
117. Milk and milk products, which are not stored at room temperature, cool in the shortest time and storage temperature are recorded.
118. in the light of the circumstances of the transport, the duration and the chosen vehicle for the transport of milk and milk products protected from pollution and deterioration and ensure necessary temperature.
119. Pasteurized milk may be transported in tanks, churns and other containers if: 119.1. the internal surfaces and other parts that may come into contact with milk, is made of smooth, easy to clean, wash and disinfect material that is resistant to corrosion and can have harmful effects on milk composition and organoleptic characteristics;
119.2. they are probably completely empty. If they are fitted with taps, these must be easy to remove, dismantle, wash, clean and disinfect;
119.3. they cleaned, washed and disinfected immediately after each use and, if necessary, before each next use;
119.4. transport and transport before the time they are hermetically sealed with a watertight covers;
119.5. labelled with "Just food" or "milk".
120. vehicles and containers which carry pasteurized milk be equipped to transport ensure the required temperature.
121. Heat-treated drinking milk and milk in small containers or containers may be transported with vehicles that meet the following requirements: 121.1. they are not used for the transport of products that could damage the milk;
121.2. the inner surface is easy to clean, wash and disinfect;
121.3. they constructed to protect milk tanks or cans from contamination and atmospheric influences;
121.4. they are not used for the carriage of animals.
122. vehicles, tanks, cans and other containers may use other not mentioned in these provisions for the transport of foodstuffs, if these foods do not affect milk and dairy product quality and safety.
123. Heat-treated drinking milk distribution requires the supporting documentation indicating the health information provided on the label, as well as the milky way and the heat treatment plant, where the milk is processed. Consignee in the accompanying document is stored for at least one year and shall be presented on request to the food and veterinary service officer. The accompanying document is not necessary if the milk is delivered direct to the consumer.
XIII. concluding issues 124. Processing and the manufacture of dairy products milk may be used, in which the colony-forming unit and somatic cell count is: 124.1. to 1 January 2005, the number of colony-forming units not exceeding 500000, somatic cell count exceeds 500000;

124.2-2006 January 1-the number of colony-forming units does not exceed 300000, somatic cell count exceeds 500000.125. Until 1 January 2005 the companies in accordance with the agreement between the Kingdom of Belgium, the Kingdom of Denmark, the Federal Republic of Germany, the Hellenic Republic, the Kingdom of Spain, the French Republic, Ireland, the Italian Republic, the Grand Duchy of Luxembourg, the Netherlands, the Republic of Austria, the Portuguese Republic, the Republic of Finland, the Kingdom of Sweden, the United Kingdom of Great Britain and Northern Ireland (Member States of the European Union) and the Czech Republic , The Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia, the Slovak Republic, the Czech Republic, the Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic to the European Union granted a transitional period for certain provisions for the implementation of these requirements, labelled in the milk and milk products with square shape health marking indicating the name of the country or its abbreviation, and company registration number.
126. Be declared unenforceable in the Cabinet of Ministers of 20 November 2001, Regulation No 491 "Milk, processed milk and milk products chain" (Latvian journal, 2001, nr. 172; 2002, 94 no; 2003, no. 106).
127. the rules shall enter into force on 1 May 2004.
Informative reference to European Union directives, the regulations include provisions arising from the Directive 89/362/EEC and 92/43/EEC.
Prime Minister i. Emsis Minister of Agriculture m. Roze Editorial Note: rules shall enter into force on 1 May 2004.