Government of Punjab

School Education Department

Punjab Education Sector Reform Programme

Programme Monitoring and Implementation Unit

TORs of Supplier for UHT Milk

1 Background

The Government of Punjab is implementing a series of education, nutrition and

development policies and strategies aimed at furthering the Education for All agenda including

the School Education Reform Roadmap (2011), and the Punjab School Education Sector Plan

2013-17 to ensure equitable access to quality education to all. The Punjab Growth Strategy 2015-

18 is one of the guiding documents which suggest to put people first and proposes the investment

in human capital for better social and economic development. Multi-Sectoral Nutrition Strategy

Punjab 2015, also encourages linkages and integration of programmes to jointly contribute to the

improved social and economic indicators of the province.

Despite these concerted efforts a significant number of primary school age children

remain out of school. At the same time, among this age group of children, there tends to be high

prevalence of stunting, wasting and micronutrient deficiencies. Education has the potential to

create opportunities for upward economic mobility, especially for the poor. Investment in better

education, health and job skills for youth can produce prosperity for years to come and reap a

rich demographic dividend. School meals programs are targeted social safety nets that provide

both educational and health benefits to the most vulnerable children, thereby increasing

enrollment rates, reducing absenteeism, and improving food security at the household level.

Based on the positive results and impact of school meals programmes globally, the honorable Chief Minister of Punjab has announced launch of school meals pilot in Punjab - one

additional step to ensure the access to schooling, nutritious food and quality education in rural

and food & nutrition insecure areas of the provinces. The pilot is being launched with technical assistance of World Food Programme (WFP).

2 Key Features of the Pilot

Districts and Tehsils Layyah and Muzaffargarh

Union Councils (UCs) UCs in Tehsil Layyah: 1. Layyah Thal Jandi 2. Ladhana

UCs in Tehsil Muzaffargarh:

1. Taliri

2. Bhutta Pur

Schools All Public schools

School Level Kachi to Grade 12

Meal (Per beneficiary per day) 100 g High Energy Biscuits (HEBs) 200 ml UHT Milk

1

Number of beneficiaries (students and Layyah: 12,312

teachers) Muzaffargarh: 6,996

Pilot Duration October 2017 to June 2018

Food Storage Warehouses in districts

Food delivery to districts Monthly/bi-monthly delivery to districts

3 Scope of Work

The firm is required to supply 200 ml packets of UHT Milk as per specifications and Quality

Standards Annex – 1 and 2. The milk packets will be custom-designed with Government Logo; the design will be shared with the firm. The supplier is also required to transport UHT Milk on

monthly/bi-monthly basis to district-level warehouses in Layyah and Muzaffargarh.

1) Procure UHT Milk

The firm is required to supply UHT Milk as per specifications

Specifications of UHT Milk

Food specifications of UHT Milk shall aim to align the Provincial/National legislations (i.e.

Standards), Codex Alimentarius standards, and any special conditions required by Punjab Pure

Food Rules/Food Authority (e.g. licensing, labeling and special conditions for manufacturing

etc.). UHT Milk shall comply with the technical specifications mentioned in Annex-1 and 2.

Ultra-high-temperature treated, homogenized, milk must be filled and sealed aseptically into

sterile retail containers in order to achieve commercial sterility. The milk shall be subjected to

temperatures between 135 °C and 150 °C for 2 to 6 seconds, sufficient to attain commercial

sterility, followed by immediate cooling to ambient temperature and aseptically packaged in

sterile containers. There are particular challenges associated with adulteration in various low

quality commercially available packaged milk. UHT treated milk also includes the high cost of

packaging and transporting liquid milk, hygiene considerations, and the waste associated with

disposing of the used packaging.

Reference Standards for UHT Milk

The Punjab Pure Food Rules, 2011

Pakistan Standard Specifications for Packaged Liquid Milk (PS:5344-2016) Recommended International Code of Practice: General Principles of Food Hygiene

CAC/RCP 1-1969, including Annex “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application”.

CAC/RCP 57, Code of hygiene practice for milk and milk products

CODEX STAN 1: General standard for the labelling of pre-packaged foods

CODEX STAN 192-1995, Codex general standard for food additives CODEX STAN 193, Codex general standard for contaminants and toxins in foods

CAC/MRL 02-2006, Maximum residue limits for veterinary drugs in foods2) Traceability and Design of Product Packaging

2

Product label from all of the selected supplier must provide traceability code on the packs. The

supplier will understand the upstream and downstream flow of the product and must ensure a

recall system in-place. Product packaging must also have a logo of Government of Punjab, mention Punjab School

Meals Pilot and have a feedback number.

3) Inspection and Testing

To ensure food quality and to mitigate risk of food safety, Government of Punjab could contract

services of third party Inspection Company that is ISO 17020 certified. The scope of services

may be limited to food industry in monitoring the process up to loading or may extend to random

sampling, inspection and dispatching the samples to selected laboratory at warehouses.

Inspection could involve random sampling per month and on-site inspection during the

warehousing after the commodity leaves supplier’s warehouse to keep an assurance of quality of

the products. School Education Department in coordination with Punjab Food Department may

deploy Food Inspectors to take up the role of inspection and sampling. It may also be agreed that

production process is monitored occasionally and supplier takes the responsibility of quality

assurance, however, in case of any issue, relevant Government department together with WFP

will have full access to supplier premises and documents. Occasionally, testing from an

independent lab every 3 month is also recommended/frequency may change on need basis.

4) Security – Food Protection/Defense

Food storage areas and vehicle used for transportation of food should be well protected during

transit for all food commodities. Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents. It

addresses additional concerns including physical, personnel and operational security.

4 Evaluation Criteria

PMIU intends to hire the services of a manufacturing firm (registered as such) which has proven

relevant background and having at least 3 years of experience in manufacturing biscuits. Criteria

for evaluating the Expression of Interest (EOI) would be as follows:

Corporate capacity (core business and years of experience in same business for at least 3 years)

At least three similar assignments completed in last five years indicating the nature and scope of these assignments

All certifications to ensure quality control are available. For e.g. HACCP, GMP etc.

Company must have the capacity to deal with the volume of business Logistics capacity of the firm in order to supply UHT Milk to district warehouses Company accepts SED’s (Punjab Government) general terms and conditions,

including its payment terms At least three trade references have been provided

Audit report for the last three years should be available

The Food Safety & Quality Management (FSQM) System Proposes Several Measures as:

3

a) Selection Process of Food Suppliers: The selection process of suppliers will ensure that their

premises, equipment, technical capacity, quality and food safety comply with what the

Government will require from them for a School Meals Pilot. Development of a proactive

and robust Quality Assurance System, based on the food supply chain approach (farm to

fork) will be demanded from the suppliers. b) Supplier approval: The approval process requires a Food Quality and Safety Assessment. The

supplier's qualification must be in line with Punjab Pure Food Rules 2011, Pakistan

Standards and Quality Control Authority (PSQCA) and other relevant Codex Alimentarius

Standards where applicable. Together with designated technical team, Government of Punjab

and World Food Programme (WFP) will perform Food Quality and Safety Assessment of

supplier as per GFSI (Global Food Safety Initiative) check list. Depending on the assessment

results the supplier is either accepted or rejected. c) The supplier must provide proof of following technical requirements in order to be accepted.

Food manufacturing license and approving authority

Company organogram

Detailed product description sheet

Packaging material technical data sheets (primary and secondary) End-product manufacturing specifications sheet + packaging testing for sealing integrity

release criteria and procedure to manage non-conformity

Cleaning and sanitation plan

Certificate of analysis of all ingredients, premix and packaging material

Example of CCP monitoring records

Batch size and batch coding definitions/ traceability Incident management +product recall scope and procedure

Complaint handling system + corrective action procedure

Up-to-date weighing scale and other measuring equipment calibration record

Production flow diagram with identified CCPs, OPRPs

List of raw material suppliers and their country of origin

Plant map, showing distinct production area, and zoning (producers only) HACCP plan

Shelf life and stability study

Relevant laboratory reports (where applicable)

Fortification procedure and validation

Product Traceability &Recall System

Certifications

Quality and Food Safety Management Systems ISO 9001 + ISO 22000 ISO 17025 (in-house or third party testing)

HACCP plan and certificates

Halal Certificate

Food grade certificates for packaging

***************

4

PS:5344-2016

ICS No:67.100.10

PAKISTAN STANDARD SPECIFICATION

FOR

PACKAGED LIQUID MILK

(ALL RIGHTS RESERVED)

PAKISTAN STANDARDS AND QUALITY CONTROL AUTHORITY

Standards Development Centre,

PSQCA complex, Standardization Wing II, 1st

Floor, Plot - ST-7/A, Block-3,

Scheme No.36, Gulistan-e-Jauher, Karachi

(i)

PS:5344-2016

PAKISTAN STANDARDS & QUALITY CONTROL

AUTHORITY (STANDARDS DEVELOPMENT CENTRE)

(AGRICULTURE & FOOD DIVISION)

MEMBERSHIP LIST OF MILK & DAIRY PRODUCTS TECHNICAL COMMITTEE

CHAIRMAN

1. Dr. Masood Siddiq Butt, National Institute of Food Sciences &

Director General, Technology

University of Agriculture, FAISLABAD. MEMBERS:

2 Govt. Public Analyst Food Laboratory, 24-Cooper Road, LAHORE

3 Govt. Public Analyst, Directorate General Health Services

Sindh Old Building, Wahdat Colony HYDERABAD.

4 Govt. Public Analyst, Food Laboratory

Phase V, Hayatabad, PESHAWAR

5 Surgeon General, AGS Br. (Med Dte).

G.H.Q., RAWALPANDI

6 Mrs. Kishwar Shabina CDGK Food Laboratory

Public Analyst, Jigar muradabadi Road KARACHI.

7 Govt Public Analyst Food Laboratory Govt of Balochistan, QUETTA.

8 Director General Agriculture Research Systems, Khayber Pukhtoonkhua, PESHAWAR

(ii) PS:5344-2016

9 Chief Nutrition National Institute of Health ISLAMABAD

10 Quality Assurance Manager Haleeb Foods Limited

135 Ferozpur Road LAHORE.

11 Assistant Director, Remount Veterinary Farms,

8th

Liaquat Barracks, Log Area, KARACHI.

12 Director, Livestock Products Research Institute,

Bahadurnagar, OKARA

13 Mr. Fairus Hidzir (PORIM), 904, 905, 9th

Floor,

Regional Manager Chappal Plaza, Hasrat Mohani Road, KARACHI.

14 Mr. Shahzad Sikandar, Nestle Pakistan Ltd,

Corporate Regulatory Affairs 308 – Upper Mall Manager LAHORE.

15 Chairman Department of Food Science &

Technology University of Karachi KARACHI.

16 Dr. Sarfaraz Ahmed, Engro Foods (Pvt) Ltd., Regulatory Affairs Manager, Lahore.

17 Ms. Parveen Aslam Pakistan Dairy Development

Development Manager Company, Kot Lakhpat LAHORE.

18 Dr. Omer Tarar, PCSIR Laboratories Complex, S.S.O KARACHI

19 Managing Director, Kabirwala Dairy Ltd, 40-A/B,

Off Zafar Ali Road,

Gulberg-II, LAHORE.

(iii) PS:5344-2016

20 Mr. Zuzzer A. Shamsuddin, Hamilton Square,

Consultant Clifton Road, KARACHI

21 General Manager, Yummi Milk Products Ltd,

124/4, Industrial Area,

Kot Lakhpat, LAHORE.

22 Mr. Naeem Shahid, Halaal Foundation,

Chief Executive Jamia-tur-Rashid KARACHI

23 Secretary, Dairy Farmers Association,

4/90, Cattle Colony, Landhi, KARACHI.

24 Director General (Research) Livestock & Dairy Development

Punjab, Ghazi Road, KARACHI.

25 Chemical Promotion Officer Merck Marker (Pvt) Ltd

D – 7, Shaheed-e-Millat Road, KARACHI.

26 Chairman Pakistan Dairy Association (Pvt) Ltd., LAHORE

27 Quality Assurance Manager Millac Foods (Pvt) Ltd., KARACHI

28 Mr. Ammar Akram Qureshi, Unilever Pakistan (Pvt) Ltd.,

Assistant Manager Regulatory Affairs Avari Hotel Plaza

Fatima Jinnah Road KARACHI

29

Mr. Sohail Anwar, Qarshi Industries Ltd., General Manager Regulatory Affairs, Hattar (KPK)

30 Director Quality Control Centre,

PSQCA Complex Gulistan-e-Jauhar, KARACHI

(iv) PS:5344-2016

31 Director Standards Development Centre,

CA – PSQCA Complex Gulistan-e-Jauhar, KARACHI

SECRETARIATE:

1. Mr. Naseem-us-Sami Standards Development Centre,

Deputy Director (Agri. & Food) & PSQCA, Secretary to the Committee, Karachi.

2. Ms. Yasmin Khanam Standards Development Centre,

Examiner (Agri. & Food) PSQCA, Karachi.

3. Engr. Lal Muhammad Rajar Standards Development Centre,

Examiner (Agri & Food) PSQCA, Karachi.

(1) PS:5344-2016

PAKISTAN STANDARD SPECIFICATION

FOR

PACKAGED LIQUID MILK

0. FOREWORD

0.1 This Pakistan Standard was adopted by the Pakistan Standards & Quality Control

Authority Standards Development Centre on 25-02-106 after the draft finalized by the

Milk & Dairy Products Technical Committee, had been approved by the National

Standards Committee for Agriculture & Food Products.

0.2 This standard has drawn up to ensure uniformity in the processing of Packaged Liquid

Milk.

0.3 In the preparation of this standard the views of the Manufacturers, Scientist, Suppliers,

Consumers, Food Technologist, Testing Authorities and Shariah Scholars have been

taken into consideration.

0.4 For the purpose of deciding whether a particular requirements of this standard is complied

with final value observed or calculated expressing the result of test or analysis shall be

rounded off in accordance with PS:103 for Methods of Rounding Off Numerical Value

the number of significant places retained in the rounded off value, shall be the same as

that of the specific value in the standard.

0.5 All the ingredients and processes shall be in accordance with PS:3733 for Halaal Food

Management System Requirements for any organization in the Food Chain.

1. SCOPE

1.1 This Standard applies to the Packaged Liquid Milk to be offered for direct consumption.

(2) PS:5344-2016

2. Packaged Full Cream Milk:

Packaged full cream milk is the milk, obtained from one or more healthy halal milch

animals such as cow, buffalo, camel, goat, sheep etc. It should be free from colostrum,

must be pasteurized or UHT. Packaged full cream milk shall contain not less than 8.50%

of milk solids non-fat (MSNF) and not less than 3.5% milk fat. Packaged full cream milk

may have been adjusted by adding dairy cream, concentrated milk, dry whole milk, skim

milk, concentrated skim milk or nonfat dry milk to comply with the above composition.

Packaged full cream milk may be homogenized and contains the permitted food additives

& nutritive supplements. 3. Packaged Low Fat Milk/Packaged Partially Skimmed Milk:

Packaged low fat milk/Packaged partially skimmed milk is the milk, obtained from one

or more healthy halal milch animals such as cow, buffalo, camel, goat, sheep etc. It

should be free from colostrum, must be pasteurized or UHT. Packaged low fat

milk/Packaged partially skimmed milk shall contain not less than 8.50% of milk solids

non-fat (MSNF) and not more than 2.0% milk fat. Packaged low fat milk/Packaged

partially skimmed milk may have been adjusted by adding dairy cream, concentrated

milk, dry whole milk, skim milk, concentrated skim milk or nonfat dry milk to comply

with the above composition. Packaged low fat milk/Packaged partially skimmed milk

may be homogenized and contains the permitted food additives & nutritive supplements. 4. Packaged Skimmed Milk:

Packaged skimmed milk is the milk, obtained from one or more healthy halal milch

animals such as cow, buffalo, camel, goat, sheep etc. It should be free from colostrum,

must be pasteurized or UHT. Packaged skimmed milk shall contain not less than 8.50%

of milk solids non-fat (MSNF) and not more than 0.5% milk fat. Packaged skimmed milk

may have been adjusted by adding dairy cream, concentrated milk, dry whole milk, skim

milk, concentrated skim milk or nonfat dry milk to comply with the above composition.

Packaged skimmed milk may be homogenized and contains the permitted food additives

& nutritive supplements.

(3)

PS:5344-2016

TABLE-I

PERCENTAGE OF MILK FAT AND MILK SOLIDS NON-FAT (MSNF) CONTENTS IN

PACKAGED LIQUID MILK

Packaged Liquid Milk Type

Packaged Full Cream Milk

Packaged Low Fat Milk/Packaged

Partially Skimmed Milk

Milk Fat

3.5 % (min.)

2.0% (max.)

Milk Solids

Non-Fat (min.) 8.5%

8.5%

Packaged Skimmed Milk 0.5% (max.) 8.5%

5. CONTAMINANTS

TABLE-II

HEAVY METALS REQUIREMENTS FOR PACKAGED LIQUID MILK

S. # Heavy Metals ppm

1. Lead 2.0

2. Arsenic 0.1

3. Cadmium 1.0

6. HYGIENE

It is recommended that the products covered by the provisions of this standard be

prepared and handled in accordance with the appropriate sections of the PS:3944 Code of

Practice General Principles of Food Hygiene the Code of Hygienic Practice for Milk and

Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such as Codes of

Hygienic Practice and Codes of Practice. The products should comply with any

microbiological criteria established in accordance with the Principles and Guidelines for

the Establishment and Application of Microbiological Criteria Related to Foods

(CAC/GL 21-1997).

(4)

PS:5344-2016

7 LABELLING

In addition to provisions specified in PS:1485 for Labelling of Prepackaged Foods and

the General Standard for use of Dairy terms (CAC-206-1999).

8 MARKING

1. Name and type of the product.

The name of the product may be Full Cream Milk for Packaged Full Cream Milk and

Low Fat Milk or Partially Skimmed Milk for Packaged Low Fat Milk/Packaged Partially

Skimmed Milk and Skimmed Milk for Packaged Skimmed Milk.

2. Name and address of the Manufacturer.

3. Batch or Code Number.

4. Date of Manufacture and Expiry.

5. List of Ingredients.

6. Storage Instruction if required

7. Net Weight (average volume principle will be applicable) 9 METHOD OF SAMPLING AND ANALYSIS

See Codex Standard 234-1999.

10 METHOD OF TEST

The relevant Testing Method of PS, ISO, CAC and of other internationally recognized

standard methods may be taken into account for analysis purpose

__________________

STANDARDS DEVELOPMENT CENTRE

(AGRICULTURE & FOOD DIVISION)

No. PSQCA/SDC-2/Pub/NSCAF/2016 Dated: 16th

September, 2016.

PS:5344-2016 for Packaged Liquid Milk

AMMENDMENT No.1

Ref. Clause No.1, Page-1 (SCOPE) Read as follows:

SCOPE: This standard applies to the Packaged Liquid Milk (Pasteurized UHT) to

be offered for direct consumption.

AMMENDMENT No.2.

Ref. Table-II, add S.No. 4 & 5 in Table-II, Page No.3. Read as follows:

S. No. Heavy Metals ppm

4. Melamin 2.5 ppm

5. Aflatoxin M1 0.5 ppb

AMMENDMENT No.3.

Add a new Clause No.6.1, Page-3, Read as follows:

6.1 List of Food Additives and permissible limits (See Annexure-A)

Annexure – A.

ADDITIVE FUNCTIONAL CLASS MAX. LIMIT

Sodium dihydrogen phosphate

Disodium hydrogen phosphate

Trisodium phosphate

Potassium dihydrogen phosphate

Dipotassium hydrogen phosphate Stabilizer, Emulsifier,

Tripotassium phosphate Acidity Regulator

Calcium dihydrogen phosphate

Calcium hydrogen phosphate

Tricalcium phosphate

Ammonium dihydrogen phosphate

Diammonium hydrogen phosphate

Magnesium dihydrogen phosphate

Magnesium hydrogen phosphate

Trimagnesium phosphate Max 1500 mg/Kg

Disodium diphosphate

Trisodium diphosphate

Tetrasodium diphosphate

Magnesium dihydrogen diphosphate

Tetrapotassium diphosphate

Dicalcium diphosphate

Calcium dihydrogen diphosphate

Pentasodium triphosphate

Pentapotassium triphosphate

Sodium polyphosphate

Potassium polyphosphate

Sodium calcium polyphosphate

Calcium polyphosphate

Ammonium polyphosphate

Carrageenan

Mono and di glycerides of fatty acids

Guar gum

Sodium alginate

Microcrystalline cellulose Stabilizer, Emulsifier GMP Sodium carboxy methyl cellulose

Guar gum

Lecithin

Gum Arabic

(Naseem-us-Sami) Dy. Director (Agri. & Food)

SDC, PSQCA

Technical Specifications for

FORTIFIED UHT MILK

-Palestine-

Specification reference: Fortified UHT milk for Palestine Version: V14.0 Date of issue: 28 April 2014 Developed: Van Hoan NGUYEN, OSPFQ- WFP Reviewed: Van Hoan NGUYEN, OSPFQ- WFP Approved: Shane PRIGGE, OSPFQ- WFP

1. SCOPE

This standard prescribes the requirements for Fortified UHT milk for Palestine.

2. STANDARDS AND RECOMMENDATIONS

The following referenced standards are indispensable for the application of this standard. For

dated references, only the edition cited applies. For undated references, the latest edition of

the referenced standard (including any amendments) applies. - CAC/MRL 02-2006, Maximum residue limits for veterinary drugs in foods - CAC/RCP 57, Code of hygiene practice for milk and milk products - CODEX STAN 1: General standard for the labelling of pre-packaged foods - CODEX STAN 192-1995, Codex general standard for food additives - CODEX STAN 193, Codex general standard for contaminants and toxins in foods

3. DEFINITIONS

Milk Means the normal, clean and fresh secretions, without any addition or subtraction, extracted

from the udder of a healthy cow, and free from colostrums, i.e. excluding that got during the

first seven days after calving.

Pasteurized milk Milk which has been subjected to pasteurisation.

Homogenization Process by which milk fat globules are finely divided and interspersed to form a

homogeneous product so as to prevent the fat from floating on the surface and adhering to the

inside of the container.

UHT milk The milk, ultra-high temperature treated, homogenized, filled and sealed aseptically into

sterile retail containers in order to achieve commercial sterility.

1 / 5

Commercial sterility The attained practical sterility after the product has been treated aiming at absolute sterility.

4. RAW MATERIALS

4.1 Milk

UHT milk shall be produced from milk which conforms to Codex Stan 206-1999 definition,

i.e. ‘Milk is the normal mammary secretion of milking animals obtained from one or more

milkings without either addition to it or extraction from it, intended for consumption as liquid

milk or for further processing’.

4.2 Vitamins and minerals

Table 1 - The required fortification per 100 mL of Fortified UHT milk

Micro nutrient Unit Recommended level (per 100ml) Chemical from

Minimum Maximum

Zinc mg 0.40 0.50 Zinc lactate

Vitamin D mcg 1.00 1.25 Cholecalciferol

Vitamin A mcg 40.00 50.00 Retinyl acetate

Thiamin (B1) mg 0.10 0.125 Thiamin mononitrate

Riboflavin (B2) mg 0.10 0.125 Riboflavin 5’-

phosphate, sodium

Pyridoxine (B6) mg 0.08 0.10 Pyridoxine 5’-

phosphate

Niacin (B3) mg 1.50 1.875 Nicotinic acid

Iron mg 2.00 2.50 Ferric sodium

diphosphate

Folic acid (B9) mcg 100.00 125.00 Folic acid

Cobalamin (B12) mcg 0.20 0.25 hydoxocobalamin

Complete micronutrient premixes must be purchased from a WFP approved supplier: BASF

(Stern Vitamin), DSM, Fortitech, Hexagon Nutrition, Nicholas Piramal or their authorized

dealers and GAIN premix facility. Addresses of premix suppliers are on

http://foodqualityandsafety.wfp.org

Micronutrient premixes must be delivered to the processor of Fortified UHT Milk with a

complete Certificate of Analysis as well as with a Proof of purchase of premixes. The two

documents must be presented with other documents for payment. Micronutrient premixes

must be stored in a dry, cool and clean place.

5. PROCESSING

5.1 Formula The milk shall be subjected to temperatures between 135 °C and 150 °C for 2 to 6 seconds,

sufficient to attain commercial sterility, followed by immediate cooling to ambient

temperature and aseptically packaged in sterile containers.

2 / 5

5.2 Direct heat

Where steam injection is used for heating, only culinary steam shall be used, and the

compositional quality of the milk shall be the same before and after treatment.

5.3 Holding time before sale

UHT milk shall be held by the processor at ambient temperatures for at least seven days

before release to the market. When samples are tested organoleptically after this storage, the

flavour shall be normal, and all signs of spoilage shall be absent.

5.4 Shelf life

UHT milk shall have a minimum shelf life of 6months.

5.5 Homogeneity of micronutrients

Theoretical calculations indicate that a mixing system with a Coefficient of Variation of 10%

using iron as the indicator element, will enable product to meet the above variation target on

95%, provided that all conditions of mixing are rigorously applied. To conduct these

calculations see the WFP handbook: Fortified Blended Food- Good Manufacturing Practice

and HACCP Principles and fortification guide on http://foodqualityandsafety.wfp.org

5.6 Food safety and risk assessment at manufacturing premises

For compliance with Codex standards the processor must be able to demonstrate by principle

and practice the adoption, implementation and recording of: Good Manufacturing Practice

Hazard Analysis Critical Control Point program

In this context an appointed WFP Inspector / Quality Surveyor is entitled to visit the factory

without prior notice during any period when WFP product is being manufactured to check

that the GMP and HACCP systems are in place. The Inspector/ Quality Surveyor may request

to see:

Records (i.e. names of people in charge of the process and quality control, temperatures of the process, mixing times / quantity, cleaning schedules, etc).

Procedures (e.g. cleaning, personnel hygiene, HACCP, sampling and analysis).

Instructions (e.g. process instructions, cleaning instructions).

The quality manual for the process or factory.

The manufacturer must be registered under national food law as a processor of foods for

human consumption.

6. PRODUCT SPECIFICATIONS

6.1 General requirements

Milk shall be produced, processed and handled in accordance with CAC/RCP 57. Note: Reference to CAC/RCP 57 does not mean an endorsement of the use of actoperoxidase

system as a means of preservation of raw milk as contained therein.

Average nutritional values per 100g Fortified UHT Milk: - Energy: 60 kcal - Protein: 3 g min

3 / 5

- Fat: 2 g min - Carbohydrates 4.5 g min

Fortified UHT Milk shall comply with the requirements given in Table 2.

Table 2- Chemical requirements for Fortified UHT Milk

Whole Fat Low fat Fat free Test

milk reduced milk milk method

milk

pH variation on 7 days 0.3 0.3 0.3 0.3

incubation (units max.)

Titratable acidity variation 0.02 0.02 0.02 0.02

on 7 days incubation, %

lactic acid (units max.)

Milk fat (%) 3.25%, 1.51-3.24% 0.51-1.50% 0.50% ISO 2446

min. max.

Milk solids not fat (% min.) 8.5 8.5 8.5 8.5 ISO 6731

Note: Solids-non-fat content is calculated from total solids and fat contents.

The density of the milk at 20 °C shall be not less than 1.028 g/ml and not more than 1.036 g/ml.

Milk shall not contain added water. When determined in accordance with ISO 5764, the

freezing point depression of milk shall be not less than 0.525 °C and not more than 0.550 °C.

UHT milk shall be normal in texture and colour. It shall be processed without affecting the

composition of the product and can be flavoured with chocolate, strawberry, vanilla or

banana. Flavouring agents’ usage should conform to Codex Alimentarius Standards and

Good Manufacturing Practices.

UHT milk shall be fortified with a mineral and vitamin premix as mentioned in table 1.

6.2 Microbiology

UHT milk shall comply with the microbiological limits given in Table 3.

Table 3 — Microbiological limits for Fortified UHT Milk

Micro-organism Maximum level Test method

Total plate count, per 10 mL 10 ISO 4833

Total Coliforms, per mL absent ISO 21528-1

Escherichia coli per mL absent ISO 11866

6.3 Contaminants Aflatoxin M1: < 0.5 mcg/kg

Heavy metals

The products covered by this Standard shall comply with the maximum limits as specified

in CODEX STAN 193-1995 rev. 2009. - Lead: < 0.02 mg/kg Pesticide residues

4 / 5

The products covered by this Standard shall comply with the maximum residue limits

established by the Codex Alimentarius CAC/MRL 01-2009. Veterinary drug residues

The products covered by this Standard shall comply with the maximum residue limits

specified in CAC/MRL 02-2009.

6.4 Fit for human consumption guarantee

Suppliers shall have to check the quality of their products and guarantee that they are ‘fit for

human consumption’.

7. PACKAGING

UHT milk shall be packaged in properly sealed, safe, food grade sanitised packaging

materials. The product when marketed shall be packaged in well-sealed packaging materials

in order to prevent spoilage or contamination of the product. The packaging material used for Fortified UHT Milk shall be a 150 mL Tetra Pak® having

the following requirements: - lightproof - gas proof - mechanically strong - non-toxic - not impart any off-flavour to the milk - able to withstand aseptic packaging pre-treatment procedure - able to allow hermetic sealing

Fortified UHT Milk shall be packaged aseptically into sterile packaging material and sealed

hermetically. Fortified UHT Milk packages shall be not deformed, creased, dented or have crushed corners.

8. LABELLING

The containers shall be labelled in accordance with provisions of the CODEX STAN 1-1985. In addition, the following particulars shall be legibly and indelibly labelled on the container:

- name of the product - net content in volume (in mL) - name and address of manufacturer - batch or code number - the date of manufacture and expiry of the product - instruction for storage and hygienic handling of the product - any other additional requirements stipulate in the contract

9. STORING

Fortified UHT Milk must be stored under dry, ventilated and hygienic conditions.

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