Current awareness on quality and safety of dairy foods; consumer awareness and their demands for safe foods; role of codex alimentarious commission (CAC) in harmonization of international standards; quality (ISO 9001:2000) and food safety (HACCP) system and their application during milk production and processing. National and international food regulatory standards; BIS, PFA, ICMSF, IDF etc., their role in the formulation of standards for controlling the quality and safety of dairy foods. Rapid assessment of dairy food for microbial and non-microbial contaminants; Enumeration Principles in detection of predominant spoilage organisms and pathogens like indicator organisms, E.coli, Salmonella, Shigella, Staph aureus, Bacillus cereus and non microbial contaminants like antibiotic residues, aflatoxin, pesticides other inhibitors etc from. dairy foods and their control measures. Microbial quality of water and environmental hygiene in dairy plant; chlorination of dairy water supply, quality of air. Personnel hygiene, treatment and disposal of waste water and effluents; setting up of a microbiological/ pathogen lab in a dairy plant and its safety concern.