milk HYGIENEON THE DAIRY

FARM

THE DAIRY PRODUCTS (HYGIENE) REGULATIONS

1995 (as amended)

A PRACTICAL GUIDE FOR DAIRY FARMERS

Prepared by the Dairy Hygiene Inspectorate

FOREWORD

Milk Hygiene On The Dairy Farm: A Practical Guide for Farmers on the Enforcement of the Dairy Products (Hygiene)

Regulations 1995 at Production Holdings Milk is a valuable source of nutrients as part of a balanced diet. Its production to high standards of hygiene is vital for the whole of the dairy food chain. This is an essential factor in building and maintaining consumer confidence. Producers have an important role to play. Good husbandry and hygiene practices make a significant contribution to minimising the exposure of consumers to, for example, E. coli O157, MAP (Mycobacterium avium subsp. paratuberculosis) and TB. The Food Standards Agency, through the Dairy Hygiene Inspectorate, seeks to work with dairy farmers to help ensure the highest standards of milk hygiene are maintained. The Dairy Hygiene Inspectorate has produced this simple and practical illustrated guide to help you with your business. It sets out the requirements of the Dairy Products (Hygiene) Regulations 1995 in relation to all aspects of milk production and advises you on compliance. Additionally it offers advice on best practice on the dairy farm. A copy of this guide has been sent to all registered dairy farmers on an individual basis. I hope you will find it a valuable resource and a help to your dairy management.

Dr Andrew Wadge Director of Food Safety Policy Food Standards Agency

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CONTENTS

SECTION 1 MILK STORAGE AREA 2 & 3 MILKING AREA 4 & 5 MILKING EQUIPMENT 6 MILK COOLING AND STORAGE TANK 7 MILKING OPERATION 8 & 9 HOUSING AND ACCESS 10 ANIMAL CLEANLINESS 11 GENERAL CONSIDERATIONS 12 & 13

SECTION 2 THE REGULATIONS SCHEDULE 1 PART I 14 SCHEDULE 1 PART II 14 SCHEDULE 1 PART III 15 SCHEDULE 1 PART IV 16 SCHEDULE 3 PART I 16 SCHEDULE 7 17 FURTHER INFORMATION BACK COVER

MILK STORAGE AREA

2

The surface must be smooth and impervious and in good condition to full height. There should be no holes, e.g. around pipes and wires or under roof sheets. Wooden surfaces must be smooth and painted with waterproof paint or covered with impervious material. All pervious masonry must be cement rendered to a steel float finish or covered with wall cladding or smooth coating materials. Joints around and between cladding sheets must be sealed.

The construction should minimise the entry ofdust and prevent the entry of vermin (see alsopage 12). All internally exposed roof or ceilingmaterials should have impervious surfaces,which are easy to clean.

Floors must be impervious to water, non-slipand free draining, with a good fall to a suitable

Doors may be hinged or sliding, provided that they fit well, are free from holes and are pest proof. The internal surfaces must be impervious and easy to keep clean.

Adequate artificial lighting, with or winatural light is required. All working areasincluding the milk tank should be adequatelylit. Lights should be fitted with shatter proofcovers and be free from rust or flaking paint.

All fittings within the dairy must be easy to clean and disinfect. This includes electrical fittings thabe waterproof. Electrical equipment which is not necessary in the dairy, e.g. switch gear and fusepreferably, be installed elsewhere.

The whole area must be managed to ensuresatisfactory hygiene conditions. The structureand fittings must be kept free from rust, rot,flaking paint, mould, stale milk and other dirt. Walls and floors must be kept clean. Areasliable to soiling should be washed after everymilking. Upper areas and fittings must becleaned regularly to prevent accumulations ofdirt, dust and cobwebs. A small, covered bin should be available andused only for the disposal of any rubbishgenerated in the dairy. This should beemptied daily to prevent the build up of dampand dirty material.

Good, natural or fan-assisted ventilation isessential, especially to minimisecondensation.

Hand washing facilities, separate from thewash trough, should be provided. This shouldinclude warm running water, soap, nailbrushand a hygienic method of hand drying.

As a food storage room, the dairy must not be used as a storeroom or general delivery point. It mustbe a restricted area for storing and cooling milk for human consumption and for washing of milkingand milk storage equipment. Only items immediately necessary for these processes may be stored inthe dairy. All poisons, medicines and veterinary materials should be secure. The dairy must not be used for the preparation of calf feed, feeding other animals, washing or storageof calving aids, calf buckets or any other use that may increase risks of milk contamination. It mustnot be used as a staff tearoom, office, for general boot washing or for use by veterinary personnel.

Although situated in a farm environment y need d as a food storage area. Thesurroundings and approach must be ke at al rovided with a hard standing,normally concrete. This should fall away dairy a nough to allow clean access forthe tanker driver from cab to dairy and se to b on clean concrete. To avoidproblems with smells, effluent and dust, y must clean area away from obvioussources of contamination, including man es, slu age clamps or livestock areas.Spilt or bagged feedstuffs, which may a dents as well as rubbish which mayshelter them, must be kept away from the The aim is to create a dedicated food sto om, ne eneral access to other parts ofthe layout. After washing up there shou o reaso , apart from the milk collectiondriver, to enter the dairy until the next m n no ld the dairy be allowed to be athoroughfare. Doors should be kept close not in u

Direct access between the milk room andlivestock housing or handling areas, toilets orfeed stores is not allowed. Access to motorrooms offices and parlours is allowed,providing these are kept clean and tidy andtheir doors are kept closed. Designs whichavoid this access are preferred.

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These must be free from damage and keptclosed, unless protected with fly-proof mesh.

Doors

Lighting

Ventilation

Roof/Ceiling

Walls

Fittings

Floor and Drainage

Windows

Access to Other Areas

Maintenance Hand Washing

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trapped drain, preferably within the building.There must be no low points or holes whereliquids can pool. External drainage must notbe allowed to enter the dairy. Any openingthrough the wall to an external drain must bepest proofed.

t shoulds, should

MILKING AREA The milking area must be sited and constructed to ensure satisfactory hygienic conditions during milking. Design features must minimise the risks of contamination from dust, smells, flies, birds or otheranimals.

The area close to the entrance and exit of themilking area must be kept clean and free from anyaccumulations of dung. Slatted dung storagechannels are not allowed within the milking area norare they permitted within close proximity (5m) to themilking area.

Sufficient water must be available in the milking area for rinsing of equipmentand floors, during and after milking. A hose of sufficient volume and force to wand cowstandings thoroughly is required. All drainage must discharge to a ssystem.

In addition to cold water, warm running waterpreferably with a suitable disinfectant entrainedshould be available in the operations area to rinsehands, protective clothing, soiled udders andequipment whenever they become contaminated.Paper towels should be available for hand dryingwith a suitable lidded bin for their disposal. Usedtowels and other waste should be removed aftereach milking. Within a milking area, all floors, immediateapproaches and any soiled walls or fittings must becleaned thoroughly after every milking. The upperwalls and ceiling must also be cleaned regularly andkept free of cobwebs and dust. Milk must not beexposed to any dust or smell from feeding stuff orbedding. The milking area must be free of birds,

• Open parlours can be accepted in some situations, provided hygiene risks are minimised and very high standards of management are maintained. They are not permitted if birds gain access or where there is excessive dust contamination from adjacent housing areas. A parlour that can be properly sealed off from other buildings, when not in use, is the best practice.

• Floors must be impervious to water and free

draining. Good falls away from the area under the udder are important to ensure this area is kept clean and free from pooling during milking.

• Walls must be smooth and impervious and easy

to keep clean. In most cases good quality, smooth cement rendering is adequate. Good alternatives are available including plastic cladding and direct bonding fibreglass.

• The roof or loft floors must be made of dust

proof sheet material and be easy to clean. It is not essential that they are underdrawn. If they are underdrawn (ie false ceiling), any ceiling must be of an impervious material and steps taken to prevent vermin infestation in the void.

• Wooden doors or other exposed wood must be

made impervious by painting, sheeting or suitably treating so that they can be easily cleaned.

• Adequate ventilation and lighting are required

to ensure clean air, avoid condensation and provide good visibility for all milking and cleaning operations. Natural ventilation is always preferred. Artificial lighting is essential, ideally using strip lights with shatterproof diffusers

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Milking Area – Approach & Surrounds

Milking Area – Structure

Milking Area – Management

, hands, fittingsash equipment

uitable drainage

flies and vermin.

Separation from housing must be adequate toprevent contamination from foul air or dust frombedding. The milking area should be closed off asmuch as practicable. Pressure ventilation may berequired to force air towards the housing area. Floors sloping away from the milking area arerequired. No slatted dung storage channels arepermitted within close proximity (5m) to the milkingarea.

Free continual access between the milking areasand feed areas is not permitted. Where cows are housed in the cowshed the areaunderneath the cow must be thoroughly cleanedbefore milking. Any dung channels must be cleared of manure and operator walkways thoroughlycleaned before milking commences. The milking units must be stored in the dairy or aseparate wash room. A ventilated lobby is required between the cowshedand dairy.

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Automatic Milking Units

Cowsheds

6

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MILKING EQUIPMENT

• Equipment must be made from appropriate food grade material and must be kept clean and in good condition at all times.

• After milking, equipment must be cleaned, disinfected and rinsed with potable water. • Equipment must be stored in a clean environment to avoid contamination before next use.

Circulation Cleaning – 10-15 litres per milking unit. Start at 85oC – end at 50oC. Acidified Boiling Water – 14-18 litres permilking unit. Start at 96oC – all milk contactparts of the plant must reach 77oC for 2 minutes.

Hose equipment clean during milking andscrub exterior surfaces with warm detergentdisinfectant solution, after each milking. Clean interior surfaces by either: • Hot circulation cleaning – a warm pre-

rinse, a hot recirculation wash with adetergent disinfectant solution and a finalcold rinse.

OR

• Acidified boiling water cleaning – a once through hot wash with acid solution.

Hot Water Requirements

Cleaning Efficiency

Even when meeting the hot waterrequirements, cleaning efficiency will stilldepend upon: • Correct use and strength of chemicals. • Adequate flow rate of the cleaning

solution. • Correct ‘circulation balance’ to ensure an

even distribution of the cleaning solution.

Cleaning Systems

Regularly inspect and renew perishable items to maintain in good physical condition.

• Use a milkstone remover at least monthly, to prevent scale build up when circulation cleaning in hard water areas.

• Use a hypochlorite solution weekly in

place of acid, for acidified boiling water cleaning to prevent protein film.

• Clean vacuum systems monthly.

Check and clean “blind” areas daily – eg clawpiece bungs, buttons, screwthreads and recorder jar reject taps.

Periodically

MILK COOLING AND STORAGE TANK

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• Must be sited in a clean dairy with sufficient space to allow cleaning. (For approved external silos see below.)

• Must be made of food grade materials and kept clean and in good condition at all times. • Must cool milk quickly after milking. • Must be adequately sealed to prevent dust and vermin access.

Allow 600 mm clear space around the tank.

If any part of the tank is sited outside thedairy, the tank outlet, air vent and inspectionhatch must be constructed and managed toprevent contamination of the milk.

Maintain bungs and covers in place at alltimes when milk is in the tank. During milking,there should be a close seal around thedelivery pipe into the milk tank.

• Clean and service compressor unitsregularly and site in a shaded, wellventilated area.

• Compressors sited in dairies are likely to

be less efficient in cooling and are unlikelyto meet the requirements of theRegulations.

Milk Cooling

Protection of Milk

Cleaning

Siting

The interior surfaces of the tank must becleaned each time the tank is emptied. • Rinse with potable water. • Wash with detergent/disinfectant solution. • Rinse with potable water. The exterior of the tank must be kept clean.

Acceptable disinfecting methods include thefollowing: • Hand brushing with an iodophor solution

or chemical powder paste, allowing 10minutes disinfectant contact time. Ensureless accessible areas such as under tankbridges, around tank bungs and inside theoutlet pipes are cleaned.

• Automatic cold cleaning using an

iodophor or acid based cleaning solution.A weekly manual clean with hypochloritecleaning solution or powder is needed tomaintain cleanliness.

• Automatic hot cleaning using a

hypochlorite based cleaning solution.Periodic treatment with milkstone removeris usually needed. Manual cleaning of theoutside surfaces of the tank is necessaryto maintain acceptable conditions.Regularly check that the automaticcleaning systems are working.

MILKING OPERATION A good technique is essenti he production of sa n milk.

The movement of dusty feeds and/or beddingmust not be carried out immediately before orduring milking. Air must be clean, as verylarge volumes are drawn in during clusterattachment/removal, through air bleeds andduring milk transfer. The equivalent to theentire volume of air in the parlour may bedrawn into the equipment during a wholemilking.

The operator must wear clean clothing thatcan be kept clean during milking. Exposedskin wounds must be covered with waterproofdressings.

These must be used in accordance onmanufacturers recommendations. Dip cupsand spray devices must be kept free fromcontamination.

Any faecal contamination must be washed offequipment before re-attachment. Faecalmatter should be cleaned off floors and stallsas soon as practicable, and before anotheranimal or batch of animals enter.

The foremilk must be drawn and visually examined. Foremilking assists early detection of mastitis, stimulates milk let down, and removes milk from the teat canal that may contain higher levels of bacteria. The foremilk must be disposed of hygienically (in automated (robotic) milking systems, alternative detection methods may be acceptable).

Animals must be cle ked to allow easyidentification. This i larly important toidentify animals prod ilk which is not fifor sale. Such anim t either be milkedlast (with a full hot c routine after eachmilking), hand stripp ilked into a dumpbucket or dump line separate clusterand milk tube).

perators hands and forearms (includingoves if worn) must be thoroughly washedfore, and kept clean during milking.

Animal Identifica

Foremilking

Milking Environment

Clothing

Equipment Cleaning

Post Milking Disinfectants

and Cleanl

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fe, clea

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Before milking all visual contamination,including faeces, bedding, mud and anyresidual post milking disinfectants must beremoved by cleaning. Effective methods of

Teat Cleaning

milking

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cleaning may include; • Washing and thoroughly drying the teats. • Wiping the teats with disinfectant

impregnated wet wipes. • The use of an approved pre-dip solution,

which is wiped off before unit application. Pre-milking disinfection methods are unlikelyto be effective on visually soiled teats.Therefore they should be cleaned first. Cleaning teats by wiping with only a dry papertowel is unlikely to be effective. It has beenshown that following this, approximately 96%of bacteria remain on the teat surface. Manyof these may be faecal pathogens, some ofwhich may pose a risk to human health. No method of teat cleaning can be effectiveagainst heavily soiled animals. Thereforeeffective teat cleaning begins with cleananimals at the outset.

For average cows of 650 kg,

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HOUSING AND ACCESS

The housing must be of sufficient size to comfortably accommodate the number of animals housed. It must be managed to avoid soiling of the animals and should minimise stress. Adequate ventilation is necessary to avoid condensation. Access to the housing areas must be kept free of accumulations of slurry and scraped regularly, preferably twice daily. The true test of the suitability of the housing is the cleanliness, health and comfort of the animals.

There should be at least onecubicle per cow and theyshould be designed toencourage cows to lie in them.Dimensions should becalculated to accommodatethe largest cows in the herd.Brisket boards and head railsshould be adjusted so that theanimals do not soil the beds. Cubicles should be wellbedded for comfort and tominimise soiling. Where matsor mattresses are fitted,absorbent bedding materialshould still be used.Passageways should bescraped and soiling removedfrom the cubicles at least twicedaily.

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Access roads and tracks between the milking area and the housing or pgood condition and be free draining.

Loose Yards

a minimum-bedded area of 6m2 and loafing area of 2m2

per animal is recommended. For goats, the lying area is 1.8m2 and for sheep, it is 1.4m2. Water troughs should not be sited on the bedded area. Yards should be bedded up and concrete areas scraped, at least daily. Completeremoval of the bedding is recommended every 4 - 6 weeks.

Access

Cubicles

asture must be kept clean, in

ANIMAL CLEANLINESS

All animals, including dry cows and heifers close to calving must be clean and well kept. In particular,milking animals must have clean teats, udders, flanks, hindquarters, tails and abdomen beforemilking. Cows that refuse to use cubicles should be trained, housed in a straw yard or culled. Dietsshould be formulated to avoid excessively loose dung, which can lead to soiling of the animals. Cleananimals are more likely to remain disease free and at milking time, are less likely to contaminate themilk with harmful bacteria.

Good Poor

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Besides good design and management of the wintemeasures which can be implemented to improve an

Additional measures

1

r housing and summer grazing there are severalimal cleanliness.

Remove dirt manually with acurrycomb and encouragegrooming with cow brushes.

Trim or clip tails even in thesummer. Cows with a clean,trimmed tail will attract fewerflies.

Flame clipping of uddersand/or clipping of flanks,bellies and udders reduces theamount of soil or faeces whichcan adhere to these areas.

• When baiting for the control of rodents, keep a sketch of baiting points and record renewal ofmaterials. Contract services are available and are generally effective.

Protect dairy premises against entry of pests and vermin by fitting fly screens on any openings (egwindows), sealing gaps around holes in walls where pipes pass through, fitting brush or rubber stripsto loosely closing doors and protecting drainage outlets. Birds, cats and dogs must not be allowed in the dairy. Wild birds are not permitted in the milking area. Pigs and poultry must be excluded from the dairy premises, including the milking area and animal housing areas.

To avoid the risk of milk taint cause rs, rams and male goats must be housed separatelyfrom milking females whenever practi

GENERAL CONSIDERATIONS

12

A sufficient supply of potable water (drinking quality) isrequired for hand washing, udder and teat washing and forrinsing and cleaning equipment. A water supply direct from the mains should have assuredpurity. However, bacterial contamination can occur in storagetanks. These must be properly protected from rodents, birds,insects and dust. Private water supplies must be approved for bacteriologicalpurity by the Local Authority. If there is any risk fromcontamination, suitable treatment will be required before thewater can be used for dairy purposes. Hardness of the supply will be important in choosingdetergents. It will also determine the need for periodictreatments to prevent excessive scale in water heaters ordeposits in milking equipment.

Pests and Vermin and Other Animals

Milking Bails are rare. However, therequirements are similar to those for fixedmilking areas. The ground on which thebail is sited must be clean, which meansmoving at least once per day. Thestructure must be easy to clean andprovide adequate protection for the milk.There must be sufficient supplies of hotand cold water for milking operations andequipment cleaning.

Rams and Male Goats

Isolation Facilities

Personnel

Raw milk from cows’ and buffaloes’ must come from a holding which is officially tuberculosis and brucellosis free. Raw goats milk must come from a holding which is officially brucellosis free. Registered dairy holdings must have regular veterinary supervision.

Animals must be in a good state of health with no symptoms of infectious diseases communicable tohumans through milk. If animals have been treated with a veterinary product, any milk withdrawalperiods specified must be observed. Records of purchase and use of veterinary products must bekept and all veterinary products should be kept in a secure place. Individual animals must be readilyidentifiable.

Where an animal is suspected or confirmed assuffering from certain infectious diseases, aveterinary surgeon may require that theanimal is isolated. In such cases, which maybe rare, it is essential that these animals arecompletely separated from other animals.The isolation facilities should have separatedrainage and airspace, should be secure withan antislip floor, good ventilation, suitablelighting and be easy to clean and disinfect.Consideration should also be given to theneed to milk animals in isolation and tto remove carcasses.

No person with an illness, which could contaminatethe milk, should carry out milking or handle milk egfood poisoning. All dairy operators should have highpersonal standards of hygiene, with clean hands,clean clothing and clean practices. Waterproof dressings should be readily available tocover sores and cuts.

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Moveable Milking Bails

Adequate measures must be taken to control insects, rodentsand birds on the premises. Control measures include: • Removal of rubbish and overgrown vegetation from around

the dairy premises and keeping these areas clean • Keeping all feed in closed containers and removing waste

feed from mangers after every milking. • Removing waste milk from the dairy after every milking.

Veterinary Supervision of Dairy Farms A Clean and Wholesome Supply of Water

d by odoucal.

he ability

13

Smoking is not allowed in dairy premises. All staff engaged in milk production should beadequately trained.

THE DAIRY PRODUCTS (HYGIENE) REGULATIONS 1995, AS AMENDED

SCHEDULE 1 Regulations 4(1)(a), (3)(a) and (8) and 9(1)(a)

CONDITIONS FOR REGISTRATION OF PRODUCTION HOLDINGS PART I

A. GENERAL CONDITIONS OF HYGIENE FOR PRODUCTION HOLDINGS

1. All animals shall be clean and well-kept. Individual cows in a herd shall be identifiable by an authorised

officer. 2. Production holdings shall have the capability to isolate effectively from the rest of the herd any animals

infected, or suspected of being infected with tuberculosis, brucellosis or any other disease communicable to humans through consumption of milk.

3. Any creature, including any animal of the species referred to in regulation 2(1), shall be kept away from

premises and sites where milk is stored, handled or cooled. 4. Pigs and poultry shall not be housed in premises where animals are housed or milked. 5. Access to premises in which animals are housed or milked or any premises on the production holding in

which milk is handled, cooled or stored shall be kept free from accumulations of dung, droppings or other offensive matter. Dung channels and droppings on the production holding shall be cleared regularly as necessary.

6. Adequate measures shall be taken to control insects, rodents and other vermin on the production holding. 7. Store-rooms and cleaning-rooms and the equipment in such rooms shall be kept clean, tidy and in good

condition. 8. The holding bay for ewes and goats, where it exists, shall be kept in a clean and tidy condition. B. GENERAL CONDITIONS OF HYGIENE APPLICABLE TO STAFF 1. The highest standards of cleanliness shall be required at all times of staff and persons engaged in milking

and handling of raw milk. In particular they shall –

(a) wear suitable clean working clothes; (b) wash their hands immediately before commencing milking or handling of raw milk and shall keep them

clean, as far as practicable, throughout the milking or handling operation; and (c) keep any wounds to the skin covered with a waterproof dressing.

2. The occupier shall take all requisite measures to prevent persons liable to contaminate raw milk from handling it, unless there is evidence that such persons can do so without risk of contamination.

3. Before the recruitment of any person for milking or handling raw milk, such person shall be required to

show that there is no medical impediment to such employment.

PART II CONDITIONS FOR HOUSING OF ANIMALS

1. The premises housing milking animals shall be designed, sited, constructed, maintained and managed so

as to ensure good conditions of housing, hygiene, cleanliness and health of the animals. 2. The stalls or lying areas shall be kept dry, if necessary by the use of bedding which is regularly changed. 3. Washing, cleaning and disinfection of the premises housing milking animals or any outhouses attached to

such premises shall be carried out in such a way so as to ensure that it does not have an adverse effect on the milk. Any disinfectants used shall be acceptable to the authorised officer.

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4. Where one or more rams of male goats are used for breeding, separate accommodation shall be provided for them so as to avoid contamination with odours.

PART III CONDITIONS FOR MILKING AND THE HANDLING, COOLING AND STORAGE OF RAW MILK ON THE

PRODUCTION HOLDING

A. STRUCTURE OF THE PREMISES 1. Premises in which animals are milked or in which raw milk is handled, cooled or stored shall –

(a) be designed, sited, constructed, maintained and managed in such a way as to ensure satisfactory hygiene conditions for milking operations and for the handling, cooling and storing of milk and shall provide adequate separation from all sources of contamination, including lavatories and dung heaps;

(b) have walls and floorings in areas liable to soiling or infection, and fittings and equipment, which are easy to clean and disinfect;

(c) have suitable means of waste disposal, including flooring which allows liquids to drain away; (d) have adequate ventilation and lighting; (e) have a sufficient supply of potable water for use in milking operations, and for the cleaning of

equipment and utensils intended to come into contact with milk; (f) have suitable facilities near the place of milking to enable milkers and persons handling milk to wash

their hands and arms; (g) in the case of production holdings where milk-producing animals are kept untethered in the open,

have a milking parlour, or a milking area for the milking of animals, which is adequately separated from any housing area; and

(h) in the case of milk storage premises, have suitable refrigeration equipment, adequately protected against vermin and be adequately separated from any premises where any animals are housed or milked.

2. If a processing or treatment establishment is attached to a production holding for ewes and goats, there

shall be no direct communication between premises where the ewes and goats are housed or milked, and the processing or treatment establishment.

B. EQUIPMENT 1. Equipment and instruments or their surfaces which are intended to come into contact with milk in

premises in which animals are milked or in which milk is handled, cooled or stored shall be made of smooth material which is easy to clean and disinfect, which resists corrosion and which will not transfer substances to milk in such quantities as to endanger human health, impair the composition of milk or adversely affect its organoleptic characteristics.

2. Equipment, utensils and all their components used for milking shall be kept clean and maintained in good

physical condition at all times. 3. After use, any utensils used for milking, mechanical milking equipment and containers which come into

contact with milk shall be cleaned and disinfected and rinsed with potable water. 4. Bulk milk tanks when empty shall be left with an open plug hole or, where appropriate, an open outlet

valve. 5. Where milking is done by hand, the pails containing the milk shall be covered and brought as quickly as

possible to the milk storage premises. C. OPEN-AIR MILKING AND MOVEABLE MILKING BAILS 1. Where milking is done in the open, the ground where it takes place shall be clean. 2. Where a moveable milking bail is used, it shall –

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(a) have a sufficient supply of potable water for use in milking operations and for the cleaning of equipment, utensils and all their components intended to come into contact with milk;

(b) have fittings and equipment which are easy to wash, clean and disinfect; (c) be sited on ground which is free of any accumulation of excreta or other waste matter; (d) provide adequate protection for the milk during the whole period in which the bail is in use; and (e) be so constructed and finished as to permit the interior surfaces to be kept clean.

D. FEEDSTUFFS 1. Feedstuffs shall not be stored on a production holding where they can have an adverse effect on milk.

PART IV

CONDITIONS FOR MILKING AND FILTERING OPERATIONS 1. Any work including feeding of animals, that might have adverse effect on the milk shall not be carried out

immediately before or during the milking. 2. Before the milking is started the teats, udder, flank, hindquarters and adjacent parts of the abdomen of the

animal shall be clean. 3. At the start of the milking of an individual animal, the milker shall inspect the appearance of the milk. If

any physical abnormality in the milk is detected, milk from that animal shall not be allowed to leave the production holding, nor shall it be used for human consumption on that production holding.

4. Animals with clinical udder diseases shall be milked last, or by a separate machine, or handstripped. Milk

from such animals shall not be allowed to leave the production holding, nor shall it be used for human consumption on that production holding.

5. Teat dips or sprays for lactating animals other than those to which the Marketing Authorisations for

Veterinary Medicinal Products Regulations 1994 apply shall only be used immediately after milking, unless otherwise permitted by an authorised officer. The components of the teat dips and sprays used shall be those acceptable to the authorised officer.

6. Where the milk is filtered, the filter used shall, depending on the type, be changed or cleansed before its

capacity for absorption is exhausted. In any case, the filter shall be changed or cleansed before each milking. Filtering cloths shall not be used for cows' milk.

SCHEDULE 3 Regulations 9(1)(b) and (10), 13(1)(b)(iv), (v) and (vi) and (3)(b), (c) and (d)

REQUIREMENTS FOR RAW MILK PART I

ANIMAL HEALTH STANDARDS

1. Raw milk shall come from animals on a registered production holding and such animals shall undergo regular veterinary inspections to ensure that the requirements of this paragraph are being complied with and shall - (a) not show any symptoms of infectious diseases communicable to human beings through milk; (b) not give the milk any abnormal organoleptic characteristics; (c) have a general state of health which is not impaired by any visible disorder and which are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder; (d) not show any udder wound likely to affect their milk; (e) not have had substances within the meaning of Council Directive 81/602/EEC concerning the prohibition of certain substances having a hormonal action and of any substances having a thyrostatic action, (a) as

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amended, (b) and Council Directive 88/146/EEC prohibiting the use in livestock farming of certain substances having a hormonal action, (c) administered illegally; and (f) not have been treated with substances dangerous or likely to be dangerous to human health that are transmissible to milk unless any withdrawal period which may apply to it has been observed. 2. In addition to the requirements specified in paragraph 1 above - (a) raw cows' milk and raw buffaloes' milk shall come from animals belonging to a herd which is officially tuberculosis-free and either brucellosis-free or officially brucellosis-free; (b) raw cows' milk shall come from animals yielding at least two litres of milk per day; and (c) raw ewes' milk and raw goats' milk shall come from animals belonging to a production holding which is either brucellosis-free or officially brucellosis-free (Brucella melitensis) within the meaning of Article 2(4) and (5) of Council Directive 91/68/EEC. 3. When different animal species are kept together on a production holding, each species shall satisfy the health conditions which would be required if it were alone.

SCHEDULE 7 Regulations 4(3)(a) and (8), 11(1)(a), 13(3)(f) and 19(d)

STORAGE REQUIREMENTS

1. Immediately after milking, raw milk shall be placed in a clean place which is suitably equipped so as to

prevent the raw milk suffering from any adverse effect. 2. (1) Where raw milk is -

(a) collected daily from a production holding it shall, if not collected within two hours of milking, be cooled as soon as practicable after milking to a temperature of 8°C or lower and maintained at that temperature until collected; or

(b) not collected daily from a production holding it shall be cooled as soon as practicable after milking to a temperature of 6°C or lower and maintained at that temperature until collected.

(2) For technological reasons relating to the manufacture of certain milk-based products, and provided

the end products meet the microbiological criteria specified in Part I of Schedule 6, the temperature referred to in sub-paragraph (1) above may be exceeded with the authorisation of the approving authority.

3. Upon acceptance at a treatment establishment milk shall, unless heat-treated within four hours of

acceptance, be cooled to a temperature of 6°C or lower, if not already at such temperature, and maintained at that temperature until heat-treated.

4. When the pasteurisation process is completed, pasteurised milk shall be cooled as soon as practicable to

a temperature of 6°C or lower. 5. Subject to paragraph 7 below, any dairy product not intended to be stored at ambient temperature shall

be cooled as quickly as possible to the temperature established by the manufacturer of that product as suitable to ensure its durability and thereafter stored at that temperature.

6. Where dairy products other than raw milk are stored under cooled conditions, their storage temperatures

shall be registered and the cooling rate shall be such that the products reach the required temperature as quickly as possible.

7. The maximum temperature at which pasteurised milk may be stored until it leaves the treatment

establishment shall be 6°C.

17

FURTHER INFORMATION If you have any comments or questions concerning these guidelines or the Dairy Products Hygiene Regulations or any proposed changes to your premises or practices please contact the Dairy Hygiene Inspectorate at: Dairy Hygiene Inspectorate Riverside Chambers Castle Street Taunton Somerset TA1 4AP Telephone: 01823 285540 Email: dhi.taunton@defra.gsi.gov.uk Dairy Hygiene Inspectorate Unit 3, 1st Floor Old Barn Centre Alexandra Road Aberystwyth Ceredigion SY23 1PT Telephone: 01970 636785 Email: dhi.aberystwyth@defra.gsi.gov.uk Dairy Hygiene Inspectorate Lawnswood Otley Road Leeds LS16 5QT Telephone: 0113 2303957 Email: dhi.leeds@defra.gsi.gov.uk www.foodstandards.gov.uk A full copy of these regulations is available from HMSO publications or online at http://www.hmso.gov.uk/si/si1995/Uksi_19951086_en_11.htm Mae copïau Cymraeg o’r canllawiau yma ar gael o Swyddfa’r Arolygiaeth Hylendid Cynnyrch Llaeth yn Aberystwyth