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Law No. 17.486 on production and commercialization of artisanal raw milk cheeses within the State of Santa Catarina.

Pays/Territoire
Brésil
Sous-division territoriale
Santa Catarina
Type du document
Législation
Date
2018
Source
FAO, FAOLEX
Sujet
Bétail, Alimentation et nutrition
Mot clé
Lait/produits laitiers Classement/déclassement Certification Hygiène/procédures sanitaires Bovins Contrôle de qualité alimentaire/innocuité des produits alimentaires Système d'alerte précoce Fraude Santé des animaux Parasites/maladies
Aire géographique
Amazone, Amériques, Amérique latine et Caraïbes, Atlantique Nord, Amérique du Sud, Atlantique Sud
Entry into force notes
This Law enters into force on the day of its publication.
Résumé

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.

Texte intégral
Portugais
Site web
www4.planalto.gov.br