On July 19, 2022, the Ministry of health of Peru issued resolution 523-2022, which proposed to formulate hygienic standards for dairy production, and the feedback period was 15 days. The main contents are as follows:(1) definition. Definitions of 35 related terms such as high-risk food, industrial processed food, yogurt and health supervision; (2) General provisions. Enterprises producing high-risk dairy products must comply with good manufacturing practice (GMP), health plan (PHS) and health control of raw materials (CCS) and other procedures; Specific provisions on plant location, plant infrastructure, water supply, wastewater discharge, requirements for workers’ changing rooms, lighting, ventilation, production equipment, hygienic operation requirements for workers, pest control, management of toxic compounds, product traceability and recall; (3) Control of raw materials. The raw materials of dairy products must come from production enterprises with relevant certificates issued by the competent department that are free of bovine tuberculosis and brucellosis; The raw materials of goats must be tested for brucellosis; If the milk comes from the collection center, it must have a hygiene license issued by the competent department; The density, alcohol test and reductase test must be carried out for the acceptance of milk raw materials; (4) Processing requirements. Heat treatment of milk when making fresh and semi mature cheese:pasteurize at 65 to 67 ℃ for 15 to 30 minutes; Milk must be heated to 82 to 85 ° C and 15 minutes for yogurt making; (5) Finished product transportation requirements. Vehicles used to transport finished products shall not be used to transport raw materials, chemicals, fuels, animals or other items with cross pollution risks, and shall be kept in good hygienic condition; (6) Specific requirements for enterprise certification and official supervision and control.