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Dairy · Compliance

FSSAI Schedule 4 cleaning and sanitation requirements for dairy

FSSAI Schedule 4 asks licensed dairies to follow a written cleaning and sanitation programme, keep records of it, store cleaning chemicals away from food, and clean equipment to a verified, documented programme. This page summarises those points and gives a free checklist. It is a guide, not legal advice; always check the current FSSAI text.

By · Reviewed by the InnovaChem technical team · Updated

Applies to
FSSAI-licensed milk businesses
Parts
II (general) and III (milk)
Records
1 year or shelf life
Download
Free checklist (PDF)

What Schedule 4 says about cleaning

Schedule 4 of the FSS (Licensing and Registration) Regulations sets general hygienic and sanitary practices. Part II applies to all licensed food businesses. Part III adds specific practices for milk and milk products [1].

FSSAI Schedule 4 cleaning points for dairies
RequirementWhere in Schedule 4What it means in practice
Cleaning and sanitation programmePart II, 9.1.1A written plan naming each area, cleaning frequency and procedure, with records kept
Cleaning chemicalsPart II, 9.1.2Handle chemicals carefully and store them separately, away from food
CIP and equipment cleaning facilitiesPart II, 3.6Facilities to clean and disinfect equipment; CIP wherever possible
RecordsPart II, 8.2Keep processing, cleaning, sanitation and pest control records for one year or the shelf life, whichever is more
Verified cleaning programmePart III, I.5Clean and, where needed, disinfect equipment to a verified, documented programme
Raw milk coolingPart III, IIICool raw milk to 4 °C or lower as soon as practicable and keep it there

Records to keep

  • The cleaning schedule: area or equipment, frequency, method and chemical.
  • Daily cleaning logs signed by the person who cleaned and the person who checked.
  • CIP records: concentration, temperature and time for each circuit.
  • Chemical records: SDS, batch CoA and dilution charts.
  • Verification: swab results, MBRT or micro test results, corrective actions.
  • Training records for cleaning staff.

How InnovaChem supports audits

Every INNOVA batch ships with a certificate of analysis, and we share the SDS and TDS for each product. We set up SOPs and dilution charts for each zone, train your cleaning team, and run efficacy checks after start-up. Start with our free plant hygiene check.

Download: FSSAI Schedule 4 cleaning and sanitation checklist (PDF) InnovaChem checklist IC-CL-07. Free, no email needed.

Products used

Quick answers

What are the FSSAI Schedule 4 cleaning requirements for dairy?

A written cleaning and sanitation programme with records, careful handling and separate storage of cleaning chemicals, facilities to clean equipment (CIP wherever possible), and equipment cleaned to a verified, documented programme.

How long must cleaning records be kept?

Schedule 4 Part II asks for records to be kept for one year or the shelf life of the product, whichever is more.

Is this page legal advice?

No. It is a summary to help you prepare. Always check the current FSSAI text and your licence conditions.

Sources

  1. FSSAI Schedule 4: General hygienic and sanitary practices for food business operators (Food Safety Department, Delhi)
  2. FSSAI: Guidance document, milk and milk products (2019)

Related on InnovaChem

Dairy hygiene hubHow to clean a bulk milk cooler (BMC): procedure and chemicalsFree plant hygiene checkSDS and TDS libraryMilk can cleaning: chemicals and washing procedureHow to cut CIP energy, water and chemical cost in a dairy plantHygiene glossary

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Sanitiser strengths at a glance

Typical no-rinse limits for food-contact surfaces. Your product TDS and your validated programme govern.
WhatTypical range
Peracetic acid (INNOVA PAA 15)100 to 200 ppm; no-rinse limit 200 ppm [source]
Chlorine (INNOVA Hypo)50 to 200 ppm available chlorine; no-rinse limit 200 ppm [source]
Quat (INNOVA QuatShield)150 to 400 ppm; most no-rinse limits 200 ppm [source]
Alkaline CIP (INNOVA CIP 50)0.5 to 2% at 75 to 82 °C [source]
Acid CIP (INNOVA CIP Descale)0.5 to 1.5% at 55 to 70 °C, 10 to 20 minutes [source]

How often should each clean happen?

A simple schedule for a documented cleaning programme, as FSSAI Schedule 4 expects. Adjust it to your plant, products and audit findings.

WhenWhat to do
Every shiftClean food-contact surfaces and equipment after production; sanitise before the next start; clean floors and drains at the end of the shift; log each clean.
Every dayRun CIP on lines, tanks and fillers after use; check sanitiser strength with test strips; empty and wash bins.
Every weekRun the acid wash your programme sets; deep clean walls, overheads and non-contact frames; review the cleaning records.
Every monthTrend ATP or swab results and fix repeat failures; refresh staff training; check that each chemical’s SDS and TDS on file are current.

What do hygiene auditors look for?

  • A written cleaning SOP for each area and piece of equipment, with the chemical, method and frequency.
  • Signed cleaning records for every shift, with any failed check and the corrective action.
  • A current SDS and TDS on file for every cleaning chemical in use.
  • Logged sanitiser strength checks, such as test-strip readings in ppm.
  • Colour-coded tools kept in their zones, and chemicals stored away from food.
  • Verification results, such as ATP or swab trends, and training records for the cleaning team.

Related reading

Standards and references

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