Milking

Lactating cows must be regularly milked to avoid unnecessary discomfort.

Stockmen must be aware of the risk or hazard points in the milking system, follow procedures to minimise any risks of contamination or taints and follow set personal hygiene procedures.

Detergents and disinfectants used in the dairy must be suitable for use in the food industry. No other chemicals should be stored or used in the milking / milk storage area.

Appropriate hand washing facilities, including a hand sink with hot / cold running water must be provided for use by stockmen near the milking / milk storage area.

Milking machines must be maintained in accordance with BS 5545 and tested at least annually. Certificates must be kept. Liners must be inspected regularly and should be replaced as per manufacturers instructions.

Milking facilities, including collection and dispersal areas, must be of a suitable design and construction for the safety and comfort of the cows. The floor of the milking area must be impervious and constructed so it can be easliy cleaned. The floor must slope sufficiently to allow foul and washing water to be conveyed via channels to a suitable drain outwith the area and on to an appropriate place of disposal.

Milk storage and cooling equipment must be designed for the purpose, well maintained and thoroughly and regularly cleaned.

Milk test results must be closely monitored and appropriate action taken when necessary.