Strategy

• Identify and address quality related problems at every stage from the producer at the village cooperative, to the dairy plant and the process of final delivery to the consumer
• Facilitate improvement of hygiene, sanitation, food safety and operating efficiency in the dairy plants and sensitise dairy personnel to product quality aspects as per international standards

Action Plan

Phytosanitary, bacteriological and organoleptic quality at all stages

• Development of a comprehensive database on raw milk quality at every stage from producer to consumer
• Identification of key intervention technologies for each stage
• Orientation of Union technical inputs and other support services to emphasise compliance to national and international quality standards
• Encouragement of quality incentives supported by educational programmes for Dairy Cooperative Society staff, transporters and farmer producers
• Establishment of village-level chilling as first stage in cold chain reaching to the plant and on to the consumer
• Facilitating dairy cooperatives in ISO-9000-2000 (Quality Management Systems), ISO HACCP (Safety Management Systems) certification and maintain the required plant conditions under the accreditation on a sustainable basis