Download Guidance Document: Dairy Pathogen Management

Experience tells us that contamination of manufactured foods typically occurs during the
manufacture process. That is, from the processing environment, or from inadequate process
control. Therefore, effective management of pathogens can be achieved by controlling
pathogens in the process environment, and by ensuring appropriate process controls. This
document provides guidance to manufacturers for pathogen management. For some food
industries a pathogen management plan is a regulatory requirement. For others, it is not
mandatory, but all manufacturers are strongly encouraged to adopt these useful principles
for ensuring food safety