(a) Describe in detail about the cleaning and sanitation of dairy plant for processing of clean and safe milk. (20 marks) (b)…

(a) Cleaning and Sanitation of a Dairy Plant Cleaning removes visible and invisible soil (milk fat, protein, minerals/milkstone, biofilm); sanitising then reduces the surviving microbes to a safe level. Both are prerequisite programmes under GMP/GHP and HACCP, written as SOPs with records.

Clean-in-place (CIP) of closed equipment (pipelines, pasteurisers, plate heat exchangers, homogenisers, silos, tanks, fillers):

1. Pre-rinse with warm (about 40–45°C) water until clear.
2. Alkaline wash (about 1–2% caustic soda, with detergent, about 70–80°C, 20–30 minutes) to remove fat and protein.
3. Intermediate water rinse.
4. Acid wash (0.5–1% nitric or phosphoric acid, about 60–70°C) to remove milkstone and mineral scale.
5. Final rinse with potable water.
6. Sanitising just before use: chlorine (100–200 ppm hypochlorite), peracetic acid, or hot water above 85°C. Flow velocity (about 1.5 m/s for pipes), temperature, time and concentration are controlled.

Cleaning-out-of-place (COP): dismantle gaskets, valves and small parts and soak and brush them. Manually clean floors, walls, drains and storage areas.

Other measures: potable chlorinated water supply and good drainage; pest, insect and rodent control; personal hygiene (clean protective clothing, hair covering, hand washing, medical checks); a separate raw and processed milk area; and one-way flow of staff and material.

Verification: visual inspection, ATP bioluminescence, swab and rinse-water microbial counts, pH and conductivity, and periodic audit under HACCP, ISO 22000 and FSSAI requirements. Biofilms with thermoduric organisms such as Bacillus cereus can survive pasteurisation, so periodic enzymatic or deeper cleaning is needed.

(b) Musculo-Skeletal Modifications of Fowl for Flight Skeleton: light but strong. Many bones, such as the humerus, are pneumatic, with air sacs entering them, and long bones are thin-walled. The skull is light and toothless, and a horny beak replaces heavy jaws. Fusion gives rigidity: a notarium (fused thoracic vertebrae), the synsacrum (fused lumbar, sacral and some caudal vertebrae with the pelvis), the pygostyle (fused tail vertebrae), carpometacarpus and tarsometatarsus. Ribs have uncinate processes, which brace the rib cage, and the furcula (wishbone) acts as a spring, while the strong coracoid braces the shoulder. The forelimb is a wing with a reduced number of fused digits.

Sternum: a large keel (carina) gives broad attachment for flight muscles.

Muscles: the pectoralis major (largest) depresses the wing, and supracoracoideus raises it through a tendon running over the triosseal canal like a pulley, so both muscles lie low on the body to keep the centre of gravity under the wings. Muscles are well supplied with blood and rich in oxidative fibres in sustained fliers. Domestic fowl have white, glycolytic fast fibres, sufficient only for short bursts.

Additional: no urinary bladder, no teeth, and hollow bones, reduce weight.

(c) OIE (WOAH), WTO and SPS Measures in Trade in Animal Foods WOAH (formerly OIE, World Organisation for Animal Health) sets science-based standards, the Terrestrial and Aquatic Animal Health Codes, for disease reporting, surveillance, safe trade and recognition of disease-free countries and zones. It is recognised by the WTO as the standard-setter for animal health, as Codex is for food safety.

WTO's SPS Agreement lets members protect human, animal and plant health, but only on scientific evidence, so that measures are not disguised trade barriers. Key principles: harmonisation with international standards (Article 3), risk assessment (Article 5), equivalence (Article 4), regionalisation (Article 6), transparency through notification (Article 7), and non-discrimination. The WTO also resolves disputes.

Measures needed to improve trade, including for India: strengthen veterinary services and disease surveillance, notify outbreaks to WOAH, zoning and compartmentalisation to preserve disease-free areas, controlling FMD and avian influenza, residue monitoring (MRLs) and traceability, HACCP-certified abattoirs and plants, export inspection and certification (EIC, APEDA), and participation in Codex and WOAH standard-setting. These steps help developing countries meet SPS requirements and avoid rejections.