The Republic of Latvia Cabinet of Ministers Regulations No. 491 in 2001 Riga 20. November (pr. No 57, 21) Milk, processed 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 requirements: 1.1.1 of the bovine, ovine, caprine, Mare and Buffalo (animal) milk obtained from one or more animals that had not been heat-treated to over 40 ° C or otherwise processed to get the equivalent effect (milk), and intended for sale or offering to the consumer (distribution), for processing or for use in the manufacture of dairy products;
1.1.2. processing of milk and milk-based products;
1.2. the hygiene requirements: 1.2.1 animal shed and pre-treatment (filtering and cooling) phase, as well as enterprises (companies), which deals with the collection, transport, processing and production of milk products (hereinafter referred to as the company) in the following chain: 1.2.1.1. milk pre-treatment, extraction, collection, storage, transport and distribution;
1.2.1.2. heat-treated milk or milk, which change the composition, adding or removing the natural components (hereinafter-treated milk), production, packing, packaging, transport and distribution;
1.2.1.3. processed from milk or milk-based products, namely dairy products containing no milk ingredients is not replaced by any of the other ingredients and containing not less than 51% of milk (dairy products), packaging, manufacturing, packaging and transport.
1.2.2. animal housing and the company employed staff;
1.3. requirements for labelling milk, processed milk and milk products packaging, the packaging and the transport and storage of used tanks, tanks and cans;
1.4. the order in which records and information to be exchanged for the processing and production of milk products bought milk.
2. Animal housing, in which milk produced for distribution, as well as companies in which dairy products are collected, stored, processed, produced, packaged and packed, is a food and veterinary service.
3. For hygiene and safety requirement of compliance with the requirements of this regulation of milk collection, storage and pre-treatment stages of animals is the responsibility of the owner (hereinafter referred to as milk producers).
4. the hygiene and safety requirements transport and distribution phase is responsible for: 4.1 milk producer, if he supplied milk to the company or offer or sell directly to the consumer;
4.2. the company, if it collected milk.
5. milk manufacturer sells, or offers to the consumer and the company accepts and processes the milk or milk products are manufactured, if: 5.1 milk complies with those rules and regulations on food contamination to those of minimum safety requirements;
5.2. the milk complies with regulations for animal products that the necessary accompanying documents;
5.3. animals treated according to the law on minimum safety requirements and maximum allowable drug residues in food of animal origin;
5.4. for milk delivery contract has been concluded between milk producers and companies that the milk is collected, transported, stored, handled or processed.
6. food and veterinary service official inspector (hereinafter Inspector) monitored these rules and other regulations, the veterinary hygiene and safety requirements of milk collection, storage, pretreatment, collecting, processing, production of milk products, transportation and distribution.
7. The company recorded all bought milk and twice a month submit to the Government the society with limited liability "the national breeding information data processing center" (hereinafter referred to as the Centre) report that indicates the following information on the milk purchased from each producer: 7.1;
7.2. the breakdown by grades;
7.3. the fat and protein content.
8. the information submitted to the company's trade secrets. It should be classified as a restricted access information and intended for internal use of the Centre.
9. Center of the company's information is collected and processed in accordance with the Agriculture Minister confirmed the treatment, processing and production of dairy products in milk purchase accounting and the procedure for the exchange of information and a summary of the information sent to the company, field support and the Department of Agriculture: 9.1. for each quarter;
9.2. for the year, not later than 25 January of the following year.
10. it is the responsibility of the manufacturers of milk: 10.1 create a system of self checking and constantly exercising self-control;
10.2. to inform the Inspector: 10.2.1. for non-compliance with these rules for milk and other regulations set out minimum safety requirements;
10.2.2. the animal health discrepancies in these regulations set out the minimum health requirements.
11. it is the duty of the owner of the company: 11.1. legislation in order to create a system of self checking and constantly exercising self-control;
11.2. to inform the Inspector: 11.2.1. for milk, raw milk or milk products, non-compliance with these rules and other regulations set out minimum safety requirements;
11.2.2. any modification in the company's self-monitoring systems;
11.2.3. any modification in the company's technological processes;
11.3. ensure washing, disinfection and disinsectization pest extermination program development and implementation;
11.4. develop and implement staff training programs, hygiene;
11.5. to organize the training of the persons that removes the koppien samples.
 
II. Minimum safety requirements for milk will be distributed, processed or used for the production of milk products 12. Milk is white or white with a yellow tinge to the homogeneous liquid with characteristic of milk taste and smell, without any other flavour and perfume, free of mechanical, water or other impurities and residues obtained from the mammary glands of the animal and not processed in heat above 40 ° C or otherwise processed, gaining the equivalent effect. The freezing point of milk is not allowed.
13. the total number of bacteria per ml of milk or geometric average value obtained for the two-month period and with at least two samples a month, not more than: 13.1. cow's milk, which is intended for distribution to, or use of processed milk products,-100000 colony forming units (unit);
13.2. 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 shall not be heat-treated-500000 units;
13.3. 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, 1000000 unit;
13.4. the Buffalo's milk, for use in the manufacture of dairy products, where the production process the milk is heat treated, 1000000 units.
14. The maximum level of microbiological contamination in milk, processed milk and milk products shall not exceed regulations on food contamination levels specified.
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 in cow's milk: 400000 somatic cell;
15.2. buffalo milk, 500000 somatic cell.
16. milk must not contain: 16.1. medicine, veterinārfarmaceitisk products and other residues in quantities which exceed the regulations on minimum safety requirements and maximum allowable drug residues in food of animal origin defined quantity;
16.2. inhibitors or substances which inhibit the development of micro-organisms, and neutralizing agents.
17. the Milk must not be distributed, processed or used for the production of milk products in the following cases: 17.1. If one cow milk yield is less than two litres a day;
17.2. If the animals are not clinically healthy, they have a genital infection with discharge, digestive tract inflammation with diarrhea, inflammation of the udder or wounds.
18. the inspector shall determine the limits of the distribution of milk for processing or for use in the manufacture of dairy products in cases where: 18.1. animals treated with drugs or those used for the veterinary product whose use is not authorised for food-producing animals;
18.2. treating animals with drugs or those using veterinārfarmaceitisko products, not over the time in which they released with milk;
18.3. the animals suffering from infectious diseases that a person can become infected by drinking milk, or is the agent of disease vectors;
18.4. a herd of cows or Buffalo is not free of tuberculosis, brucellosis and enzootic bovine leukosis;
18.5. sheep herd is brucellosis-free herd of goats, but not free from brucellosis and tuberculosis;
18.6. the horse population has not been free of dourine, glanders, equine evil equine infectious anaemia, vīrusartrīt, and rinopneimonij;
11.6. the milk does not meet these rules and other regulations on food contamination to those of the minimum safety requirements;
12.8. a veterinary opinion is received:

18.8.1. the animal health status of compliance with these rules the health requirements laid down;
18.8.2. animal accommodation for compliance with these rules is set out.
19. If the milk is 36 hours of acceptance by the process or is not to be used for the manufacture of milk-based products, then use the direct or the indirect method, determine the total number of bacteria in milk for 30 ° C temperature. If the total number of bacteria exceeds 300000 units per ml of milk is not used for the production.
20. Previously processed milk before the secondary processing of total bacteria at 30 OC not exceeding 100000 unit per ml.
21. high temperature, Pasteurized milk and sterilized milk allowed produce from other company treated milk, provided that before the secondary heat treatment milk peroxidase test is positive.
22. milk pasteurization process achieved a negative phosphatase test and a positive reaction to the peroxidase test. Also allowed the production of pasteurized milk, which finds a negative reaction to the peroxidase test. In this case, the packaging label says "high-temperature pasteurized '.
23. The milk used for the manufacture of the products: 23.1. milk: 23.1.1. not been frozen;
23.1.2. in 36 hours of acceptance by the stored temperature of not more than 6 ° C; which 48 hours 23.1.3. after the adoption of the stored at a temperature of no higher than 4 ° C; derived from 23.1.4. sheep, goats, Mares, or buffalo and stored after taking no longer than 72 hours at a temperature of no higher than 4 ° C; in which bacteria 23.1.5. the total number at 30 OC not exceeding 100000 unit per ml;
23.2. milk: 23.2.1. which pasteurized according this rule 105 requirements referred to in paragraph;
23.2.2. treated especially high temperature according to the rules in paragraph 97.
24. Dairy production process the milk and processed milk not treated with ionizing radiation.
 
III. evaluation of milk for the regular 25 Koppien determine at least the following safety indicators: 25.1. the total number of bacteria per ml of milk — not less than twice a month;
25.2. somatic cell count per ml of milk — not less frequently than once a month;
25.3. the presence of inhibitor — once a month;
25.4. the freezing point of milk: once every three months.
26. Koppien sample view, transported and stored according to the Latvian State standard (EN) LVS 175:1999 "unpasteurized milk sampling" or "according to LVS EN ISO 707:1997" milk and milk products. Instructions for sampling ".
27. the total number of Bacteria in koppien determined in accordance with EN 179:1999 "in the colony forming units of microorganisms count. Colony count technique at 30 ° C "or using the loop method of 30 ° C or instrumental methods.
28. the number of somatic cells in koppien determined according to LVS EN ISO 13366-1:1997 ". Somatic cell count — part 1. Microscopic method "or according to LVS EN ISO 13366-3:1997". Somatic cell count: part 3. Fluorine-Opti-electronic method ".
29. the freezing point Koppien determined in accordance with EN 176 in: 1999 "milk freezing point determination".
30. The density of the koppien determines according to LVS 186:1999 "milk and milk products. Aerometrisk density determination method ".
31. Inhibitors and neutralizing substances were determined in accordance with EN koppien of 174:1999 ". Inhibitor detection method, "according to LVS 174:1999" for the presence of the Inhibitor with a P and a Delvotes SP Delvotes "and according to LVS 174:1999" detection of inhibitory substances with rezazurīn sodium salt solution ".
32. Fat content shall be determined in accordance with EN koppien ISO 1211:1995 "milk. Determination of the fat content. Gravimetric method "or by using the gerber (butirometr) methods or instrumental methods.
33. The protein content of the koppien determines according to the International Federation's standard IDF dairy farmers: 1993 "milk 20B. Determination of the nitrogen content, "or the use of instrumental methods.
34. the results of the Koppien used for the determination of the grade of milk.
35. milk class is determined by the lowest safety index each milk producer dairy.
36. The milk into the top, first and second class in milk in accordance with the provisions of annex 1.
37. Milk valued company: 37.1. in accordance with the company's system of self-control and the contract with the producer;
37.2. regularly and according to the rules in paragraph 25 and 36;
37.3. before each collection or handling of milk from dairy producer milk tanks transportation tanks;
23.2. before the adoption of each milk or dairy milk transport the movement of tanks to a company holds.
38. Before each collection evaluated: 38.1. milk taste, smell and colour;
38.2. If necessary, — temperature, acidity of milk or other parameters.
39. If milk does not meet these rules or other regulations set out minimum safety requirements or the transport tank, tank or canister finds inhibitors, company does not collect the milk and not accepted, and immediately inform in writing to milk producers and inspectors.
40. Koppien sample investigation organized by the company, but the take and document the milk of inquiry an accredited laboratory (lab): 24.9. with whom a company has contracted;
40.2. which is the reference laboratory for the monitoring;
40.3. participating in organised reference laboratories in the interlaboratory tests.
41. Reference does the national veterinary diagnostic Center, which provides laboratory: 25.5. with information about milk, processed milk and milk-based products examination methods and comparison tests;
41.2. coordinate the activities of the laboratory for milk, processed milk and milk products investigation;
41.3. organise interlaboratory tests and give an opinion on the results of testing;
25.7. distinguish between milk producers and milk collection, storage, treatment or processing establishment of dispute about the safety of milk.
42. After analysis of results koppien lab two days to notify the company and the producer of the milk, but if the results do not meet these rules and other regulations set out minimum safety requirements, within three days, the inspector shall also be notified.
43. the Inspector after this provision in paragraph 42 of the notification provides inspection of milk producers at the seat of the herd and determine the measures to be taken to improve the safety of milk.
44. If, within three months after receiving a notification, the dairy safety performance does not improve and the milk does not meet these rules and other regulations set out minimum safety requirements, the Inspector repeatedly issued a negative opinion of the veterinary, suspended distribution of milk and two days notify the company.
45. at the request of the manufacturer, laboratory of milk in the milk samples on the charge being investigated.
46. If, between milk producers and companies are in dispute about milk safety analyses, the Inspector of the milk sample sent to the laboratory for repeated examination. Expenses related to the investigation of the milk sample, shall be borne by the applicant.
 
IV. Hygiene of milk collection, transport, storage and pre-treatment stage 47. Animal housing on the premises where animals are kept in milk or milk pre-treatment: 29.3. provided with ventilation, conveying fresh air, prevents water condensation and accumulation of gases detrimental to health;
47.2. provides with natural or artificial lighting;
47.3. provided with equipment and tools that are easy to clean, wash and disinfect.
48. In rooms where the animals are kept loose by a dairy, mining sites from the housing area.
49. the premises on which animals, there diet dry and clean, if necessary, using the litter.
50. The places where animals and milk, bounded from the premises where milk is stored, or make it primary.
51. The animals shall be provided with separate accommodation place for animal housing room or separate room sick or suspect animals.
52. milk collection locations, milking, milk pre-treatment and storage premises: 52.1. the wall is smooth, waterproof, easy to clean, wash and disinfect;
52.2. the floor is sloping run-off to the sewage collection system, waterproof, smooth, easy to clean, wash and disinfect.
53. The milk to the milk collection stored in primary storage space used solely for activities linked to preconditioning or milk storage.
54. Animal feed: 54.1. keep outside milking Hall, milk pre-treatment and storage space;
54.2. animal holding space in stores where it cannot contaminate milk;
54.3. stored separately from the rest of the food, if it contains drugs or veterinārfarmaceitisko products.
55. Veterinārfarmaceitisko products, disinsectization, disinfection and pest extermination products shall be stored in a locked place.
56. The manure storage and human toilet by a milk collection, pre-treatment and storage rooms or areas.
57. the holding of animals provides the relevant species appropriate housing, care and feeding conditions.

58. the Milk and milk-processing and storage facilities do not hold poultry and pigs.
59. the holding of animals used: 59.1. water that complies with regulations for drinking water set out minimum safety requirements;
59.2. the technical water for steam production, fire or cooling equipment.
60. animal accommodation premises, installations and equipment wash and disinfectant remains flush with the minimum safety requirements of the drinking water.
61. disinfection of animal holding space, pest control and pest extermination is carried out in accordance with the laws and regulations for disinfection, pest control and pest extermination measures.
62. If the animals find infectious diseases, accommodation facilities, equipment, and inventory of washed and disinfected in accordance with the instructions of the Inspector.
63. in the immediate vicinity of the place of Milking, milking room and milk pre-treatment and storage space in the machine water supply device for milking and milk pre-treatment personnel hand washing.
64. milk pre-treatment and storage space provided with milk cooling equipment and inventory, which prevents pest 64.1.: penetration and contamination of milk with cleaning, washing or disinfecting products;
64.2. where did not accumulate excess pollution.
65. Fixed and mobile milking equipment: 65.1. by design choices, such that the inner surface is easy to clean and not contaminated during milking and when its not in use;
65.2. placed on a clean and unpolluted.
66. Equipment that come into contact with milk, is made of smooth, washable and disinfect materials that comply with the regulations set out minimum safety requirements, materials and articles in contact with food.
67. The animal's udder and adjacent parts of the body before milking and milking time staying clean and dry, if necessary, using individual washing and drainage material.
68. the first milk Jet color and texture for the determination of noslauc in a special black container.
69. milk production using closed containers. Izslaukt milk is poured with lid sealable container after filling places milk pre-treatment and storage space.
70. The animals suffering from udder illnesses, milked the last few. Their milk is used in accordance with the instructions of the Inspector.
71. The animal's udder teats may be disinfected only after milking.
72. 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.
73. The milk extraction and filtering equipment: 73.1. wash after each milking times;
73.2. disinfected at least once a day;
73.3. places where not accumulating pollution.
74. milk storage equipment: 74.1. used only for the intended purpose.
74.2. washed and disinfected after each use.
75. The milk cooling tank drain valve after cleaning and disinfecting the tank left open until the next time you use the tank.
76. The holds, tanks or cans permitted other nutrition foods for storage or transport where: 76.1. they do not cause any organoleptic or physico-chemical changes in milk;
76.2. after the food storage or transport facilities, tanks or cans washed and disinfected.
77. after milking the milk cool: 77.1 ° C or lower to 8 temperature, if it from animal housing the company takes 24 hours of milking;
77.2. up to 6 ° C or less, if it from animal housing the company took more than 24 hours after milking.
78. after milking, the milk must be cool, if not from the animal housing the company took two hours of milking.
79. during the transport to ensure the temperature does not exceed 10 ° C unless the milk from the animal housing the company took two hours of milking.
80. If the milk is not intended for processing or producing milk products within four hours of acceptance, and to cool the milk or milk-based products kept at a temperature not exceeding 6 ° C.
81. the holding of animals in the dairy milking personnel employed, the following requirements shall be met: 81.1. wear suitable work, clean clothes;
81.2. before the milking and, if necessary, during the milking wash their hands;
81.3. If the strap is wound with a waterproof protective dressing.
 
V. Hygiene requirements of the premises, the equipment and the personnel employed in the company. the company's 82 rooms and work places planned and sited: 82.1. avoid milk and other raw material, processed milk and milk products;
82.2. compliance with the production process flow.
83. A collection company equipment: 83.1. one or, if necessary, more rooms for the storage of milk;
51.7. sanitary knot (toilet with the construction of toilets, sink and shower), from which there is no direct way to milk processing and production, packaging, packing and storage rooms. The sanitary node quantities of this provision in annex 2;
83.3. lockable room or closet cleaning, washing and disinfection of means of storage;
83.4. lockable room or closet disinsectisation and pest extermination products in storage;
83.5. space or closet cleaning and washing equipment for storage;
83.6. space or area of milk, raw milk and milk products intended for the carriage of vehicles, tanks, containers and cans, cleaning and disinfecting, except in the case of vehicles, containers, tanks and cans of clean, washed and disinfected in the other company, which is a food and veterinary service.
84. milk and milk products processing industry equipment: 84.1. one or more rooms for the processing of milk and milk-based products;
52.3. the space mentioned in these provisions of food and storage of additives;
84.3. one or more spaces, milk, processed milk and milk products;
84.4. or place milk, processed milk and milk products to packaging and packing;
84.5. space wrapped and packaged milk, processed milk and milk products;
84.6. non-reusable packaging and packing materials for storage;
84.7. space reusable wrapping and packaging materials;
84.8. space reusable packaging and packaging materials, cleaning and disinfecting;
84.9. space with locker rooms;
84.10. sanitary knot (toilet with the construction of toilets, sink and shower), from which there is no direct way to milk processing and production, packaging, packing and storage rooms. The sanitary node quantities of this provision in annex 2;
84.11. lockable room or closet cleaning, washing and disinfection of means of storage;
84.12. lockable room or closet disinsectisation and pest extermination products in storage;
84.13. space or closet cleaning and washing equipment for storage;
84.14. space or area of milk, raw milk and milk products intended for the carriage of vehicles, tanks, containers and cans, cleaning and disinfecting, except in the case of vehicles, containers, tanks and cans of clean, washed and disinfected in the other company, which is a food and veterinary service.
85. Floor, walls, Windows, ceilings and doors in the rooms in which milk is handled or stored in milk or milk products manufactured comply with the regulations set out the requirements of the food chain. The floor put inside it, to ensure water run-off to sewer system.
86. the collection and processing of milk and milk products, the manufacturing company's premises shall be provided with sewerage system to: ensure the drainage 53.5. from the floor and the collection of sewage collection here, covered with removable supplementary;
86.2. prevent unpleasant odours from entering the premises;
86.3. prevent entry of insects or rodents.
87. milk collection, milk processing and dairy product production premises equipment: 87.1. a ventilation system that provides water vapour condensate and gas drainage and injection of fresh air;
87.2. natural or artificial lighting: 87.2.1. milk processing and dairy production facilities — not less than 220 luxury;
87.2.2. rooms in which milk, raw milk or milk products are packed, packaged, labelled or tested their safety, — not less than 540 lux.
88. the premises comply with the following requirements: 88.1. prohibited, unauthorised persons, the House (room) and a residence of wild animals;
88.2. pest control and pest extermination conducted under: 88.2.1. regulatory requirements for disinfection, pest control and pest extermination measures;
88.2.2. business owner or his authorized person's approved program.
89. The enterprise use: 89.1. potable water, complying with the regulations set out minimum safety requirements;
89.2. technical water, steam production, refrigeration equipment, or fire, do not allow the milk, processed milk and milk products contamination.

90. drinking and technical water pipe different colors in color and marked with a number that indicates the company's water supply scheme.
91. the storage room shall be provided with refrigeration facilities providing milk, processed milk and milk products of each type for storage of the required temperature, and termogrāf, which record the temperature of the room warmer.
92. Equipment, containers and tools authorised for use in transactions with other food products, provided that no milk, raw milk or milk product contamination.
93. the company sinks for washing hands: 93.1. be equipped with running cold and hot drinking water supply devices operable without hand assistance;
93.2. equipped with detergent, disinfectants and the hygienic single-use towels, napkins or drying devices and placed near the trash bin where the lid opened to the leg.
94. With the milk, milk and milk products, contact an existing instrument disinfection device to be used in the temperature of the water must be not less than 82 ° C.
95. The cleaning, washing and disinfecting the remains of arms and instruments rinse with potable water.
96. the containers that store the cleaning, washing, disinfection, pest control and pest extermination products shall be labelled accordingly.
97. Equipment, containers, tanks, cans and other containers that come into contact with the milk, milk, milk products or milk-based products for use in food supplements (vitamins, mineral salts), additives, flavourings, colourings, sweeteners, stabilizers and preservatives (hereinafter additional components), as well as business premises cleaned, washed and disinfected in accordance with the company's owner or his authorized person approved of cleaning, washing and disinfection program.
98. Employees whose work involves milk or milk products, the working time, the following requirements shall be met: 98.1. prior to the commencement of work and, if necessary, during wash and disinfect their hands;
wear suitable work 98.2., clean clothing, footwear and headgear which completely covers the hair, and, if necessary, the beard mask and gloves;
98.3. not carry jewelry and wristwatches;
98.4. hand nails is not varnished;
98.5. at work do not eat, drink and smoke;
98.6. employees who are employed at a packed or packaged milk, raw milk or milk products may not work with a wrapped or boxed milk, milk and dairy products.
99. A collection of businesses shall be equipped with: 99.1. equipment for the physical purification of milk, if the company cleans milk;
99.2. refrigeration equipment if the milk is kept;
99.3. marked, waterproof, corrosion resistant durable tanks with sealed lids do not use for human consumption milk storage.
100. milk processing and the processing plant shall be equipped with: 100.1. milk storage tanks cold;
100.2. equipment for the physical purification of milk;
100.3. the pretreatment of dairy equipment;
100.4. tanks for storing raw milk;
100.5. equipment for milk processing, production of milk products, labelling and storage;
100.6. Automatic plants treated milk packaging sector;
100.7. marked, watertight, corrosion-resistant containers with resealable lids do not use for human consumption milk, processed milk and milk products.
 
Vi. Hygiene treated milk and milk-based products in the treatment of 101. Milk: 101.1. pasteurized;
101.2. high temperature;
101.3. sterilisation.
102. milk pasteurization process of at least 71.7 ° C heat for not less than 15 seconds, or use a different temperature and time mode to get the equivalent effect.
103. After pasteurization, the milk immediately rapidly cooled to a temperature not exceeding 6 ° C.
104. high temperature Processing is carried out in accordance with the following conditions: 104.1. milk at least 135 ° C heat for not less than one second;
104.2. temperature distribution by the milk flow is steady;
104.3. milk does not arise in chemical, physical and organoleptic changes.
105. Sterilisation of milk, it at least 120 ° C heat in not less than 10 minutes in hermetically sealed containers or packaging.
106. milk processing and high temperature sterilization ensure that treated milk after 15 days of 30 ° C storage temperature or 7 days 55 ° C storage temperature conform to minimum safety requirements.
 
VII. Hygiene of milk, raw milk and milk products to packaging and packing of milk, processed 107. milk and milk products be packaged and packed in a single automated room intended for that purpose or processing of milk or milk products.
108. Packaging and packaging: 108.1. is mechanically strong enough to by any outside exposure protect: 108.1.1. milk;
108.1.2. raw milk;
108.1.3. dairy products;
108.2. comply with the regulations set out minimum safety requirements.
109. High temperature processed aseptically packed milk, light leak-proof containers.
110. Wrapping and packaging materials to be used immediately after the arrival of wrapping and packaging, but not later than the time of day.
111. Packaging and packaging is not used again, except for certain types of packaging and packaging which may only be re-used after cleaning, washing and disinfection.
112. Iesaiņoto and iepakoto dairy products immediately after packaging and packaging puts this 84.5. the provisions referred to in subparagraph.
 
VIII. Hygiene of milk, raw milk and milk products in the transportation of Milk, processed 113. milk or milk products use closed transport vehicles, containers, tanks and cans if they meet the following requirements: 113.1. surfaces and parts that may come into contact with the milk, milk or milk products are made from smooth, easy to clean, wash and disinfect materials that comply with the regulations set out the minimum health and safety requirements;
113.2. it is possible to provide the required temperature;
113.3. design ensures complete emptying.
114. The milk tank and transport tanks: 114.1. be equipped with the following devices: 114.1.1. the inside surfaces and disinfecting, packaging of milk and bottled;
114.1.2. tanks, tanks or cans for closing to prevent flowing of milk or contamination;
114.1.3. with easy to remove, dismantle, wash, clean and disinfect the taps;
114.1.4. with hermetically sealable lids;
114.2. washed and disinfected after each journey, or every business day;
114.3. shall be marked with the indication "Just food" or "milk".
115. vehicles, containers, tanks and cans may use other not mentioned in these provisions for the transport of foodstuffs, if these foods do not affect milk, processed milk or dairy product quality and safety.
116. milk, processed milk and milk products, vehicles used to transport tanks, cisterns and kettle on compliance with these rules and other regulations set out the safety requirements and certify the inspector shall issue a written opinion.
 
IX. Claim of milk, raw milk and dairy products for labelling of milk processed 117. milk and milk products shall be labelled packaging during or immediately after it.
118. The marking on the packaging extra: 118.1.;
118.2. on the package, if the milk product is wrapped and then packaged;
118.3. hermetically sealed containers on the vessel or the cover.
119. in addition to the laws and the labelling requirements for milk, milk and milk products shall be marked with: 119.1. the health marking, which has an oval form and which contains the following information: 119.1.1. on the upper part, the name of the country or its abbreviation: EN; 119.1.2. secondary part, the approval number of the establishment;
119.1.3. the lower part, the EEC of letters connections;
119.2 points ' raw milk ': milk intended for human consumption without further processing;
119.3 points "made with raw milk ': milk products made from milk without heating;
119.4. an indication of the types of heat treatment, if the milk is heat treated or milk products prepared using heat treatment.
120. Milk, heat-treated milk and milk products indicate the trade name if milk, processed milk and milk products conform to the rules laid down in annex 3 of the characteristics.
121. the conformity marking on the fat content and the permissible error of indication of the fat content of the butter and milk fat products evaluated according to EN 287:122.2000 in cheese fat part is calculated according to EN 289: a 2000.
 
 
X. closing issues 123. concerning the animal buildings, which do not have more than seven animals or milk produced does not use milk, processed milk and milk-based products for export, these regulations 58 and 63. the requirements referred to in paragraph shall enter into force on January 1, 2006.
124. These provisions 69. the requirements set out in paragraph 1 shall enter into force by 1 January 2003.
125. The provision in paragraph 40 the laboratory requirements come into force by June 1, 2002.

126. in paragraph 36 of these regulations requirements enter into force by 1 January 2006. Milk grade a transitional period until 1 January 2006, the provisions of this annex.
127. During the transition period until January 1, 2006 is permitted this rule 91, paragraph termogrāf of the site use thermometers and 93.1. sinks referred to be equipped with water supply devices operable by hand.
128.107. These provisions of the type referred to in paragraph milk, milk and dairy products to package wrap and automated entry into force by 1 January 2006.
129. This provision 119.1.3. the requirements set out in subparagraph shall enter into force on January 1, 2006.
130. During the transition period until January 1, 2006 is permitted and processed milk products use dairy, in which the total number of bacteria and somatic cell count is: 130.1. to 2002 January 1 — total number of bacteria exceed 1500000, somatic cell count should not exceed 750000;
130.2. until 1 January 2003, the total number of bacteria may not exceed 1000000, somatic cell count should not exceed 500000;
130.3. until 1 January 2004, the total number of bacteria exceed 750000, somatic cell count should not exceed 500000;
130.4. to 1 January 2005, the total number of bacteria exceed 500000, somatic cell count should not exceed 500000;
130.5-2006 January 1 — total number of bacteria may not exceed 300000, somatic cell count should not exceed 131. Recognition of 500000. unenforceable in the Cabinet of 12 October 1999-rules no. 347 "rules on minimum safety requirements for the processing of cow's milk" (Latvian journal, 1999, 341./342.nr.).
132. the rules shall enter into force on January 1, 2002.
Prime Minister a. SMITH in place of the Minister of Agriculture, environmental protection and regional development Minister v. Makarova in the Editorial Note: rules shall enter into force on January 1, 2002.
1. the annex to Cabinet of Ministers of 20 November 2001, regulations no 491 milk class class of bacterial Proteins of somatic cells in the milk fat in the presence of water (1 ml) total number (1 ml) (%) (%)

Top 50000 300000 3.0 3.5 1 class is not permitted – 100,000 50001 300001-400000 3.0 3.5 not allowed 2. class > 100000 > 400000 3.0 3.5 is not permitted in place of the Minister of Agriculture, environmental protection and regional development Minister v. Makarova in annex 2 of the Cabinet of Ministers of 20 November 2001, regulations no 491 sanitary knot quantity the number of employees in the company the minimum sanitary node number 1-9 2-3 10 24 25-49 50-90 6 for every next 20 + 1 instead of the Minister of Agriculture, environmental protection and regional Development Minister v. Makarova in annex 3 of the Cabinet of Ministers of 20 November 2001, regulations no 491 Milk, processed milk and milk product trade names and characteristics No.
Nosa-Milk, processed milk PO box
Kuma or milk product characteristics 1.
Skimmed milk product obtained from milk, mechanical separation of parts of milk fat, and contains not more than 0.5% by weight of milk fats 2.
Cream of heat-treated milk product emulsion "water-fat" form and: from 2.1. milk or milk whey, partially separating the milk solids and adding a starter consisting of one or more of the lactic acid bacteria;


2.2. content of not less than 12% milk fat;


2.3. the acidity, expressed as lactic acid concentration is less than 0.6%.
3. Butter milk products: 3.1 derived exclusively from milk or milk products emulsion "water-fat" form, if needed, add additional components so that these substances are not in full or in part the site one of the behind-the-milk constituents;


3.2. What is solid, a spreadable emulsion;


3.3. which contains at least 82% milk fat, no more than 16% water and 2% in the non-fatty dry extract. If we added salt, butter, its content does not exceed 2%, but the fat content of not less than 80%;


3.4. what additional legislation on the labelling of foodstuffs, the labelling requirements or trade name indicates: 3.4.1. animal species if butter is not obtained from cow's milk;


3.4.2. additional components;


3.4.3. the "whey" or "obtained from whey".
4. Milk fat products 4.1.
butter with 4.1.1. obtain exclusively from milk or milk products, increase or decrease the emulsion "water — compare fat" form, if necessary, attached fat affair with additional ingredients to those containing substances entirely or partially replaces one of the not milk constituents;


4.1.2. the hard way emulsions, spreadable;


4.1.3.60-62% milk fat;
4.2 4.2.1 butter obtained exclusively from milk or milk products low emulsion "water-fat fat" form, if needed, adding additional contents of the ingredients so that these substances are not in full or in part the site of one of the behind-the-milk constituents;


4.2.2. the hard way emulsions, spreadable;


4.2.3. content 39 – 41% milk fat;
4.3. milk obtained exclusively from 4.3.1. milk or milk products of fat emulsion "water – mail fat" form, if needed, add additional components so that these substances are not in full or in part the site one of the behind-the-milk constituents;


4.3.2. the hard way emulsions, spreadable;


4.3.3. milk fat content within the following limits: 41% and 4.3.3.1. > < 60%; 4.3.3.2 > 62% and < 80%; 4.3.3.3. > 39%;
4.4. mixed 4.4.1. derived exclusively from milk or milk products milk emulsion "water-fat product" form, if needed, add additional components so that these substances are not in full or in part the site one of the behind-the-milk constituents;


4.4.2. which is solid, a spreadable emulsion;


4.4.3. labels, in addition to which the legislation on food labelling requirements or trade name indicates: 4.4.3.1. added: "additional components" X "butter", "butter" or "X" "X" butter "products", where X is the additional component;


4.4.3.2. the species of animal in the milk fat product extracted from cow's milk;


4.4.3.3. "whey" or "obtained from whey" when mixed dairy products from milk whey;


4.4.4. containing milk fat: 4.4.4.1. butter with additional ingredients contain 75%-79% milk fat;


4.4.4.2. Article 62 of the butter-milk fat; 74%


4.5. milk fat products are not tolerated the presence of vegetable fats.
5. Buttermilk butter production by-product 6.
The cheese is ripened or matured 6.1, soft, hard, semi-hard or hard bodied special milk products: 6.1.1. obtained by curdling milk, weak-milk, cream, buttermilk, or bag it-you with enzymes or coagulants, the production process using bacteria and see discharged rennet Pro-ces encountered in whey, and, if must be present!, adding additional ingredients;


6.1.2. the fat content of which are the following: 6.1.2.1. cheese with high fat content, > 60%;


6.1.2.2. mellow cheese, 45%-60%;


6.1.2.3. average fat cheese — 25%-45%;


6.1.2.4. cheese low fat: 10%-25%;


6.1.2.5. lean cheese — < 10%;


6.2. in addition to the labelling of cheese regulations on food labelling requirements specify the ripening of the type and degree of the non-fat part, moisture and fat content of the cheese to the dry matter.
7. Whey cheese, cottage cheese or casein for milk in the production process of by-product 8.
The fermented paste form, concentrated or frozen milk dairy products: products 8.1. made from milk or milk products, adding specific micro-organisms that cause clotting to see and change the pH level and, if necessary, additional ingredients;


8.2. What is pasteurized, homogen-zēt or homogenized;


8.3. not more than 30% of the additional components;


5.2. where the acidity, expressed milk-acid is not less than 0.6%;


8.5. what per gram of product content: 8.5.1. all fermented products of milk in the milk product in question-specific micro-organisms — not less than 107 units;


8.5.2. yeasts in kefir and more kumis — no less than 104 units;


8.5.3. in milk fermented products obtained by adding bifidobak-criterion was met, bifid — no less than 106 units;


8.6. to be stored in a temperature 2-6 ° C;


8.7. the period of validity of which shall be determined by the company and with a period of validity not exceeding 30 days.
9. Cottage cheese dairy product obtained from milk or milk products, fermentation of lactic acid bacteria by mezofil (Streptococcus lactis, Streptococcus diacetylact) sees or adding enzyme preparation and fermentation process of separating from whey 10.
Drink-milk product obtained by milking the sack one or more animals, and milk which 10.1: one litre contains at least 28 g protein, 8.5% of the non-fatty dry extract;


10.2. density 20 ° C tempera-tour is not less than 1028 kg/m3;


10.3. where freezing temperature of less than minus 0.520 ° C;


10.4. acquisition which is not normalized heat-treated, or norm-



lizēt by a specific fat content;


10.5. where used in the production of milk, cream or skimmed milk and, if not-difficult, supplements, vitamins, mineral salts, milk protein and food additives;


10.6. the trade name which indicates: not for whole cream milk 10.6.1. normalized with a fat content that preserved since the milking, but not less than 3.5%, — "natural milk X%" or "Not normalized milk", where X is the percentage fat content in milk;


10.6.2. normalized to whole milk with a fat content of not less than 3.5%, — "milk X%", where X is the percentage fat content in milk;


10.6.3. normalized to whole milk to reduce fat content of not less than 1.5%, but not over-2.5%, provides: "the milk with reduced fat content% X", where X is the percentage fat content in milk;


10.6.4. the skimmed-milk powder with a fat content of not more than 0.5%,-"skimmed milk% X", where X is the percentage fat content in milk;


10.6.5. milk added extra ingredients.



 
Minister of agriculture, environmental protection and regional development Minister v. Makarova in annex 4 of the Cabinet of Ministers of 20 November 2001, regulations no 491 milk class during the transition period up to 1 January 2006, a class of bacterial Proteins of somatic cells in the milk fat in the presence of water (1 ml) total number (1 ml) (%) (%)

Top 100000 400000 3.0 3.5 1 class is not allowed: permitted up to 3.0 3.5 01.01.2002.
100001-400001-400 000 400 000 until 01.01.2003.
100001-400001-300000 to 450000 01.01.2004.
100001-400001-300000 to 450000 01.01.2005.
300000 to 400000 01.01.2006 100001->.
100001-300000 > 400000 2. class: it is not permissible to 3.0 3.5 01.01.2002.
400001-1500000 450001-750,000 till 01.01.2003.
1000000 500000 300001-450001-to January 1.
300001-750,000 > 450000 > 450000 until 01.01.2005.
3000001-450000 to 500000 > 01.01.2006.
> 300000 > 450000 Classless milk: it is not permissible to 3.0 3.5 01.01.2002.
> 750000 01.01.2003.1500000 > to
1000000 500000 to 01.01.2004. > >
> to 750000 01.01.2005.
farming Minister 500000 >, environmental protection and regional development Minister v. Makarova in the