The first anniversary of the standard for artisanal dairy establishments in Argentina

Published 2022년 8월 2일

Tridge summary

A joint resolution, proposed by Senasa and implemented a year ago, has adapted sanitary hygienic requirements for artisanal dairy establishments, allowing them to produce dairy products with the same safety and quality as larger facilities. This regulation, known as article 60 bis, exempts these establishments from certain facilities and allows for pasteurization in sachet technology, facilitating the expansion of dairy production. Maximus Opinion: This article highlights a significant step towards supporting small-scale dairy production in Argentina, ensuring compliance with safety and quality standards. The article 60 bis regulation, backed by Senasa and other health authorities, allows artisanal dairy establishments to operate with reduced facilities requirements, promoting the registration and authorization of new establishments. Additionally, the integration of the Pasteurization in sachet technology, developed by INTA-UBA, enables the expansion of dairy production while adhering to necessary animal health, hygiene, environmental, and food safety standards, indicating a positive development for the dairy industry in Argentina.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Buenos Aires - One year has passed since Joint Resolution 10/2021 of the Ministries of Quality in Health and Food, Bioeconomy and Regional Development came into effect, which, at the proposal of the National Service for Agrifood Health and Quality (Senasa), incorporated the Argentine Food Code (CAA) article 60 bis that adapted the sanitary hygienic requirements according to the productive processes that are carried out in the "Artisanal Dairy Establishments". In this way, the production of dairy products is made possible in areas where the design and dimensional standards are not equivalent to those of the industry as traditionally conceived, but with the same safety and quality requirements of the products as in those facilities. are obtained and with a production scale that guarantees that in the processes of elaboration of the food the intervention of the producers is substantial. "One year after the entry into force of this regulation, 60 bis - as it is called in practice - is ...

Source: Argentina.gob.ar