Dairy Industry

The sanitary training of the workers in the dairy industry, regarding the hygiene norms that are imposed on the activities in this sector of the food industry, represents an essential condition for ensuring a high quality of milk raw material and products resulting after its processing.

General rules, not summaries

In limiting or achieving microbial contamination, man has a very important role, often carrying a natural microflora, located in various parts of the body: hands, mouth, nose, intestine, skin. At the same time, man is a carrier and eliminator of germs, which can easily contaminate food, an aggravating factor in the case of products that do not undergo heat treatment.

Milk and dairy products contaminated with bacteria from the group Salmonella, Shigella, Escheria coli, etc. can seriously intoxicate consumers. There are phenomena that can be avoided through strict individual hygiene, interruption of work and presentation to the doctor, in case of illness. Animals, especially sick ones, are sources of infection for milk, the microorganisms reaching the milk directly from the galactophore channels or through manure, hair, etc.

Animals, especially sick ones, are sources of infection for milk, the microorganisms reaching the milk directly from the galactophore channels or through hair, manure, etc. The danger of direct contamination or cross-contamination can be minimized during the production, transport and storage of products by operators required to comply with the required hygiene standards.

The knowledge of personal hygiene rules and occupational hygiene norms by all workers working in this occupational segment has never been optional . Knowing that (no matter how tasty and attractive) dairy products easily become unsuitable, causing harm to consumers, operators carrying out milk production activities on farms, collection centers or dairy factories are obliged to ensure compliance with health requirements, product.

The good development of the activities in these units obliges the operators-administrators to train the employed personnel, in order to observe and apply the current personal hygiene and sanitary-veterinary measures, providing the workers with adequate protective equipment for collecting and handling milk and / or dairy products.

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