Milk is one of the most perishable foods there is. SP Softech watches its temperature every minute — from the chilling tank to the ice-cream freezer — so you catch problems early, cut spoilage, and prove compliance to FSSAI and the Maharashtra FDA.
Warm milk spoils fast, bacteria multiply, and a single unnoticed cold-chain break can ruin a whole tank or batch. Here's what continuous monitoring protects you from.
Above ~4°C, microbes in raw milk multiply rapidly, souring milk and raising food-safety risk. Cold keeps them in check.
Raw and pasteurised milk should be held chilled (≈2–4°C). Drift above it, even briefly, and shelf life and safety fall.
Frozen desserts must stay deep-frozen. Warm-ups cause ice crystals, texture loss and rejected stock.
A failed compressor overnight or a propped-open door can undo everything. You need to know the moment it happens.
From the village collection centre to the scoop on the counter, SP Softech places sensors at every cold step — and streams it all to one dashboard.
Every fridge, freezer, tank and reefer, sampled around the clock — minute-to-year history at a glance.
The moment a reading leaves the safe band, your team gets an SMS/app alert — before the milk is lost.
Automatic, tamper-evident temperature logs and per-device PDF/Excel reports for FSSAI & FDA inspections.
Tie every batch to the exact conditions it was kept in — proof you can show buyers and auditors.
Purpose-built for −18°C to −25°C ice-cream and frozen-dessert storage, not just chillers.
Dairies, plants, cold stores and parlours across Maharashtra — all in a single account with roles.
Continuous monitoring and automatic records turn compliance from a paperwork scramble into a by-product of running your cold chain. Here's how we line up with the requirements that govern milk & dairy.
| Requirement | Reference | How SP Softech helps |
|---|---|---|
| Valid FSSAI licence / registration No dairy business — production, chilling, processing, storage, transport or retail — may operate without registration or a licence. |
Food Safety & Standards Act, 2006 — Section 31; FSS (Licensing & Registration of Food Businesses) Regulations, 2011. | Our continuous logs, retained records and breach alerts are exactly the documentation inspectors ask for at licence audits and renewals — evidence you are meeting your licence conditions. (Supports; does not replace the licence.) |
| Time-and-temperature control across the chain Maintain systems that control time & temperature at receiving, processing, cooling, storage, packaging, distribution and service — up to the consumer. |
FSS (Licensing & Registration) Regulations, 2011 — Schedule 4, Part II, cl. 5.3.1.1. | Continuous sensors + automatic logs are a working time-and-temperature control system, with objective evidence at every stage the clause names, and alerts that trigger corrective action. |
| Receiving temperature limits Chilled high-risk foods received at ≤ 5 °C; frozen foods received at ≤ −18 °C. |
Schedule 4, Part II, cl. 5.1.7 (chilled ≤ 5 °C) and cl. 5.1.8 (frozen ≤ −18 °C). | A goods-in / dock reading evidences the ≤ 5 °C or ≤ −18 °C check for each consignment; an alert flags a non-conforming delivery so it can be rejected. |
| Raw-milk chilling at collection / BMC Raw milk cooled to 4 °C (or 4–6 °C for daily collection) as soon as practicable and held there until processed; delivered within 4 hours of milking. |
Schedule 4, Part III — Milk & Milk Products, Section III, cl. 3 & 4 [Reg. 2.1.2(1)(5)]. | A probe in the bulk-milk cooler / collection tank evidences the 4 °C (or 4–6 °C) hold; the time-stamped record supports the "within 4 hours / hold until processed" rule and alerts on any cooling failure. |
| Pasteurised-milk cool-down & storage ceiling Cool pasteurised milk immediately to ≤ 4 °C; store at ≤ 5 °C until it leaves the establishment. |
Schedule 4, Part III, Section III, cl. 5 & 8 [Reg. 2.1.2(1)(5)]. | Storage-tank / cold-room logging evidences the ≤ 4 °C cool-down and the ≤ 5 °C ceiling; any excursion above 5 °C alerts before product leaves the plant. |
| Storage temperatures must be recorded Where dairy products (other than raw milk) are stored cooled, "their storage temperatures shall be registered." |
Schedule 4, Part III, Section III, cl. 6 & 7 [Reg. 2.1.2(1)(5)]. | "Storage temperatures shall be registered" is precisely automatic temperature logging — continuous, gap-free records at the set holding temperature, ready for audit. |
| Frozen storage for ice cream / frozen dessert Ice cream (and frozen dessert) must be a "frozen hard" product; frozen foods are held at ≤ −18 °C. |
Composition: FSS (Food Products Standards) Regulations, 2011 — Std 2.1.14 (Ice Cream) & 2.1.15 (Frozen Dessert). Frozen-hold ≤ −18 °C: Schedule 4, Part II cl. 5.1.8 + Codex/industry practice. | Freezer/cabinet logging evidences the ≤ −18 °C "frozen hard" hold through storage, transport and retail, and catches thaw/refreeze events. (Composition — fat/protein/solids — remains a lab-test matter.) |
| Temperature maintained in transport Conveyances and containers must maintain the requisite temperature during transport and distribution. |
Schedule 4, Part II, cl. 5.5.1–5.5.2 (and Part III, Section I on hygienic transport). | In-vehicle / reefer sensors with time-stamped logs evidence the required temperature was held end-to-end, and alert on door-open or thermal breaches mid-route. |
| Records kept & retained Keep records of storage, production, distribution and quality, retained for one year or the product's shelf-life, whichever is longer. |
Schedule 4, Part II, cl. 8.2 (Audit, Documentation & Records). | Automatic time-temperature logs are exactly these storage/quality records — retained for the mandated period without manual transcription, and exported to PDF/Excel on demand for inspection. |
| Traceability & recall capability Be able to trace product through the chain and recall unsafe or sub-standard lots. |
FSS Act, 2006 (traceability/recall powers); FSS (Food Recall Procedure) Regulations, 2017. | Per-device / per-batch temperature histories, tied to time and location, let you scope a recall to exactly the lots that suffered an excursion — not your whole output. (Supports full traceability alongside your batch/lot records.) |
| Maharashtra milk-sector compliance drive Statewide order calling for an uninterrupted cold chain, complete traceability records, hygiene and valid licensing across the milk supply chain — with penalties up to ₹10 lakh. |
Maharashtra FDA (Commissioner of Food Safety) milk & milk-products compliance order, July 2026. Enforced under the FSS Act/Regulations in Maharashtra. | Continuous cold-chain monitoring + automatic records + breach alerts directly evidence the "uninterrupted cold chain" and "traceability records" the order calls for, across BMCs, plants, vehicles and retail — in one dashboard for FDA inspection. |
From a single chilling tank to a multi-plant dairy, we'll help you keep milk in range and inspection-ready. Let's map it to your setup.