Co-operative Dairying and Food Safety Regulations provides a comprehensive overview of two of the most critical pillars shaping India’s dairy sector: the cooperative movement and the evolving framework of food safety governance. Written with a focus on both historical foundations and contemporary challenges, the book explores how cooperative dairying has transformed rural livelihoods, empowered millions of smallholder farmers, and positioned India as the world’s largest producer of milk.
The text examines the origin and growth of dairy cooperatives, from the early roots of the Anand model and Operation Flood to the present-day successes of Amul, Nandini, Banas, and other cooperative giants. It highlights cooperative principles, governance structures, and socio-economic impacts, linking them to broader themes of rural development, gender inclusion, and farmer sustainability.
Equally significant is the section on Food Safety Regulations, which delves into the legal and scientific frameworks ensuring the quality and safety of milk and milk products. Readers are introduced to Codex Alimentarius standards, Food Safety and Standards Authority of India (FSSAI) regulations, ISO 22000, HACCP systems, and international trade protocols that govern dairy exports. The book also sheds light on emerging issues such as antibiotic residues, biofilm contamination, cold chain management, and traceability in dairy supply chains.
Designed for students, researchers, dairy professionals, and policymakers, this book bridges cooperative studies with food safety science. It offers not just theoretical understanding but also case studies, policy insights, and best practices, making it an indispensable reference for anyone seeking to grasp the dynamics of cooperative dairying and the regulatory ecosystem that safeguards consumer health.
Book Details
Language: English
Pages: 81
Compiled By: Anil Mandal
Price: Free
Course Outline of Co-operative dairying and food safety regulations
| Lesson No. | Title |
|---|---|
| 1 | Historical introduction to co-operative movement |
| 2 | Principles of co-operation |
| 3 | Differentiation with other forms of business organizations |
| 4 | Types of co-operatives; co-operation in India |
| 5 | Dairy co-operatives – traditional and Anand pattern; development under Five Year Plans; Operation Flood programme |
| 6 | Organizational pattern of dairy co-operatives in India |
| 7 | Growth and development of co-operative dairying in India |
| 8 | Registration of Dairy Co-operatives, Management and administration of dairy co-operatives |
| 9 | Model byelaw of Dairy Co-operatives |
| 10 | The Bihar Co-operative Societies Act, 1935 |
| 11 | Supervision of co-operatives – Inspection and Audit |
| 12 | Role of NDDB, NCDFI, NCUI, State co-operative Union, NCDC and NABARD |
| 13 | Food Laws and Regulations, Introduction to food acts laws and standards |
| 14 | National Food Safety and Standard Act – International standards, regulatory agencies, Consumer Protection Act |
| 15 | Food Quality Management, Characteristics of quality, Introduction to Food Safety and Hygiene, Food hygiene factors affecting food safety |
| 16 | Food spoilage, Food handling, Special requirements for high-risk foods, Safe food cooking temperature and storage techniques; Cleaning and disinfection, Personal hygiene, Pest control, Waste disposal |
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