Law No. 17.486 on production and commercialization of artisanal raw milk cheeses within the State of Santa Catarina. País/Territorio Brasil Subdivisión territorial Santa Catarina Tipo de documento Legislación Fecha 2018 Fuente FAO, FAOLEX Materia Ganado, Alimentación y nutrición Palabra clave Leche/productos lácteos Clasificación/declasificación Certificación Higiene/procedimientos sanitarios Bovinos Control de calidad de los alimentos/inocuidad de los alimentos Sistema de alerta temprana Fraude Sanidad animal Plagas/enfermedades Área geográphica Amazona, Americas, América Latina y el Caribe, Atlántico Norte, América del Sur, Atlántico Sur Entry into force notes This Law enters into force on the day of its publication. Resumen 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. Texto completo Portugués Página web www4.planalto.gov.br