Law No. 17.486 on production and commercialization of artisanal raw milk cheeses within the State of Santa Catarina. Country/Territory Brazil Territorial subdivision Santa Catarina Document type Legislation Date 2018 Source FAO, FAOLEX Subject Livestock, Food & nutrition Keyword Milk/dairy products Classification/declassification Certification Hygiene/sanitary procedures Cattle Food quality control/food safety Early warning system Fraud Animal health Pests/diseases Geographical area Amazonia, Americas, Latin America and the Caribbean, North Atlantic, South America, South Atlantic Entry into force notes This Law enters into force on the day of its publication. Abstract This Law, consisting of 25 articles divided into five Chapters, establishes the requirements for production and commercialization of artisanal raw milk cheeses within the State of Santa Catarina. The production of this cheese must be under the certification as free of tuberculosis and brucellosis, according to the provisions of the National Programme for the Control and Eradication of Animal Brucellosis and Tuberculosis (PNCEBT), or controlled by the State Animal Sanitary Protection Agency, within a period of up to 3 years. The rural properties where the producers are located must implement: control of mastitis with clinical tests, including analysis of milk from the Brazilian Milk Quality Network (RBQL), Somatic Cell Count and Total Bacterial Count (CBT); good milking and manufacturing practices; and potability control of the water used in the activities. The water used in dairy and milking practices must met sanitary requirements with the processing demand and sanitary facilities. Water tanks also should be sanitized at least every six months. The water used in the production of artisanal cheese should be submitted to microbiological analysis according to the sanitary parameters. Full text Portuguese Website www4.planalto.gov.br