It is unlawful to sell or give away unpasteurized milk in Alberta.
In Alberta, different agencies are responsible for licensing and permitting of dairy producers or dairy processors. Licensing is based on the volume of raw milk being produced or processed. To help ensure food safety, all animals must meet health requirements before milking, milk is tested before processing, and both production and processing facilities are routinely inspected.
Producer – a person who sells, or supplies for sale or processing, milk or farm-separated cream that has been produced by one or more dairy animals owned or controlled by that person.
Process – to pasteurize, homogenize, package or treat milk so that the milk’s form or composition is altered in any manner.
Before a licence to produce any type of milk (cow, goat, sheep or water buffalo) is issued, a pre-licence inspection by the Ministry of Agriculture and Irrigation is required of your dairy production buildings and equipment.
Dairy producers who run dairy farms must ensure the health of their livestock.
Under the Dairy Industry Act and Dairy Industry Regulation, Agriculture and Irrigation is responsible for regulating dairy farms, milking parlours, dairy processing facilities, bulk milk graders, milk transport vehicles and pasteurizer operators.
Supply management and quota
The Canadian dairy industry is supply managed using a quota system. Supply management is a regulatory policy that ensures supply does not exceed demand. It means that Canadian dairy producers are provided with a stable income, dairy processors always have a reliable source of milk, and consumers can expect relatively stable prices at the grocery store regardless of the season.
In Alberta, commercial dairy farms that produce and sell milk must hold a quota, which is basically a licence to produce a set amount of milk. A commercial dairy farm is an enterprise farm that produces over 50 L of milk per day from the species Bos taurus. For information on purchasing quota in Alberta, contact Alberta Milk.
If you are interested in dairy production, see Table 1. for licence and permit requirements.
Table 1. Dairy product producers: licence and permit requirements
|Milk produced for sale/day||Milk products or activities||Licence or permit|
|any volume per day||milk from goat, sheep or water buffalo||
|50 L or less per day||cow’s (Bos Taurus) milk||
|50 L or more per day||cow’s (Bos Taurus) milk|
|any volume||move raw milk from the production facility to a processing facility||
Milk and milk products may also be used as an ingredient in other foods such as baked goods, meat and deli products, candy and sweets including chewing gum and medicine. Even vodka can be made from whey.
The Dairy Industry Act and Regulation outline the basic requirements for a processor. If you have an idea for a dairy product and are interested in becoming a processor in Alberta, see Table 2. for licence and permit requirements.
Table 2. Dairy product processors: licence and permit requirements
|Milk processed for sale/day||Milk products||Licence or permit|
|50 L or more per day||
||you must be licensed as a Dairy Processor by the Meat and Dairy Inspection Section|
|50 L or more per day||cow (Bos Taurus) milk, or dairy products made from this milk||you must be licensed as a Dairy Processor by Alberta Milk|
|50 L or less per day||any milk or dairy products made from any kind of milk (cow or other)||you need a food-handling permit from Alberta Health Services: Environmental Public Health|
Pasteurizer Operator Licensing courses
Facilities that pasteurize fluid dairy products as part of their operation are required to have all of their pasteurizer operators licensed as pasteurizer operators by Agriculture and Irrigation.
Please notify the Meat and Dairy Inspection Section at [email protected] upon successful completion of one of the courses listed below, and include confirmation of the course and exam/test completion for licence issuance.
Table 3. Course options for Pasteurizer Operator Licensing
|Cornell College of Agriculture and Life Sciences (CALS)||High Temperature Short Time (HTST) Pasteurizer Workshop||This course is only suitable for Alberta pasteurizer operators that require an HTST pasteurizer operator license.|
|Cornell College of Agriculture and Life Sciences (CALS)||Vat (batch) Pasteurizer Workshop||This course is only suitable for Alberta pasteurizer operators that require a vat (batch) pasteurizer operator license.|
|DWC FoodTech (Australia, Melbourne)||Principles of Food Safety in Dairy Pasteurization||This course covers both vat (batch) and HTST pasteurization so is suitable for Alberta pasteurizer operators that require one or both types of licenses.|
|Food Safe (New Zealand)||Global Pasteurizer Operator Training - Basic (one day course)||This course is only suitable for Alberta pasteurizer operators that require a vat (batch) pasteurizer operator license.|
|Food Safe (New Zealand)||Global Pasteurizer Operator Training - Advanced (two day course)||This course covers both vat (batch) and HTST pasteurization so is suitable for Alberta pasteurizer operators that require one or both types of licenses.|
|BCIT - School Of Health Sciences (British Columbia)||FOOD 1151 - Dairy Processing||This course covers both vat (batch) and HTST pasteurization so is suitable for Alberta pasteurizer operators that require one or both types of licenses.|
If you wish to market milk or dairy product(s) outside of Alberta or Canada, your processing facility must be federally licensed and inspected by the Canadian Food Inspection Agency (CFIA).
For information on becoming a Dairy Processor, contact:
Meat and Dairy Inspection Section
Email: [email protected]
For information on purchasing quota in Alberta, contact Alberta Milk.
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