This simple and practical Dairy Hygiene article has been produced to assist you, as food business operators, to achieve the standards of hygiene required to conform with the legislation, as it applies to milk production holdings. Each section clearly identifies the specific
requirements of the Regulations. Any advice included in the blue areas is considered good practice, and although not required in legislation it offers the FBO further assurance to compliance.
A Diary is included to help you document and maintain effective records, which will aid you in producing safer food, which will minimise the risks to your business and the consumer.
Milk can be contaminated at any point in the milk production process. It is the responsibility of the food business operator (milk producer) to identify these points and implement control measures to protect milk from contamination. The key sources of contamination are:
Milk Storage and Cooling
Where there is evidence that an animal is not in good health and especially where there is a discharge from the genital tract, enteritis with diarrhoea, fever or an infection of the udder, the milk must not be used for human consumption. Milk from cows failing a test for Brucellosis or from those which have lost their Official TB Free Status must not be used for human consumption.
Besides good design and management of the housing, there are several measures which can be implemented to improve animal cleanliness:
A good milking technique is essential for the production of safe, raw milk.
Milk Storage Area:
As a food storage area, the milk storage room needs to be managed to minimise the risk of contamination at all times.
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