Annexure A

Requirements relating to the Acceptance of Raw milk at Treatment and/or processing establishments.

1. Animal Health requirements for raw milk

1.1 Raw milk shall originate from –

1. animals which are apparently healthy and do not show any visible symptoms of infectious disease likely to be transferable to humans through milk ;
   
   

2. diary animals which do not give the milk of abnormal sensory characteristics.
   
   

3. Diary animals which do not show any under wound likely to affect the milk quality;
   
   

4. Animals which have been treated with antibiotics or other veterinary drugs which can be transferred to milk shall not be brought to the collection centre, unless the retention period of drug following such treatment has been inspected

2. Hygiene of the Holding 

1. Holdings from which raw milk is coming shall be maintained in such a way as to ensure –
   a) good conditions of housing hygiene, cleanlines and health of the animals; and 
   
   b) satisfactory hygiene conditions for milking, handling, storing and cooling (where applicable).
   
   

2. Premises where milking is performed or milk is stored, handled or cooled must be so said and/ or constructed as to avoid all risk of contamination of the milk.
   
   

3. All efforts shall be made to ensure proper cleanliness and ventiliation in the animal premises/shed with proper sunlight. There shall be sufficient drainage so as to avoid accumulation of filth.
   
   

4. i) The animals shall be held in clean, dry environment,
   ii) On a regular basis, the manure and residual food materials shall be heaped away from the animal premises/shed.
   
   

5. Animal shed shall be free from flies.
   
   

6. Milking of the animals shall be carried out in a clean and as per as possible dry environment.
   
   

7. Where milk producing animals are kept untethered in the open, the holding must also have a milking area adequately separated from the housing area.
   
   

8. The insolation of animals which are infected or suspected of being infected, the separation of animals from the rest of the hered must be possible and effective.
   
   

9. Animals of all species must be kept away from premises and sites where milk is stored, handled or cooled.
   
   

10. Animals on production holdings should as far as possible undergo inspections to ensure that the requirement of animal health are being complied with.
    
    

11. Production holdings shall be regular checked to ensure that hygiene requirements are being complied with. The frequency of these checks must take account of the assessment of risk on the production holding concerned. If the inspection show that hygiene is inadequate, appropriate steps shall be taken to improve the hygienic conditions.

1. Hygiene in Milking – Milking Equipment 
   
   i) Milking equipment/utensils shall be made of corrosion resistant metals with smooth sufrace and wide mouths which are easy to clean and do not affect the sensory quality of milk.
   
   ii) Milking utensil must have a lid or cover.
   
   iii) Milking utensils should be thoroughly washed by detergent such as washing soda followed by rinsing with potable water and preferably sun dried.
   
   

2. Storage Condition at Farmer’s level.
   
   i) Milk shall be brought to the milk collection point as soon as possible immediately after milking in closed containers.
   
   ii) If the milk is not collected within four hours of milking, it must be cooled to a temperature of 70C or lower in the case of two consecutive collections or 40C or lower in collection is not daily. While the milk is being transported to the treatment and/ or processing establishment, its temperature must not exceed 80C.
   
   

3. Hygienic Milking Practices
   
   a)The feed and fodder for milking animals shall be palatable, nutritious, safe and suitable for feeding and shall not present a risk of transferring residues of fertilizers, toxions, etc.
   
   b) Vermins 
   
   Vermins shall be combated in such a way that it does not result in residue, i.e. pesticides, insecticides, toxions, etc. in milk.
   
   c) Hygienic Milking 
   
   Before milking, the udder as well as surrouding area of the animals shall be properly cleaned with water and dried. Animal shall be groomed properly and hair removed from the body, so that the risk contamination of milk can be avoided. Further, animals should be washed regularly.
   
   Before every milk, a sample of milk from each teat shall be checked for freedom of foul smell and any visible abnormalities like blood, pus, flakes etc. Such milk shall not be used for human consumption.
   
   

4. Personal Hygiene
   
   i) Absolute cleanlines should be required of personnel of specifically – Milking should be carried out under good personnel hygiene of the milker, i.e. he/she should not be suffering from diseases, especially cough and cold, should wear clean cloths wash hands properly and cut nails periodically before milking.
   
   For this purpose, suitable hand washing facilities are required near the place of milking.
   
   ii) Precautions may be taken to ensure that persons liable to contaminate raw milk shall not be allowed to handle it.

5. Production Hygiene
   
   A suitable mechanism shall be stablished to prevent water being added to raw milk.
   
   

6. Milk Reception at Collection-cum-Chilling Centre
   
   a) Premises
   
   Rooms in the milk collection centre must be clean and risks of contamination may be reduced to the minimum by providing satisfactory safeguards. Adequate provision must be made for cleaning and sterilisation of containers and utensils.
   
   The flours of the rooms of the collection centre may be constructed of concrete or other impervious material so that it should be easily cleaned. It shall be suitably inclined to hasten rapid drainage of wash water.
   
   The walls and ceilings of the rooms should have a smooth non-absorbent surface so that they can be efficiently cleaned. The building should be well lighted and adequately ventilated.
   
   The surroundings of the collection centre should be maintained clean and free from any water logging. Proper method should be employed for pest control.
   
   (b) Milk Collection Equipment
   
   After every shift for milk collection, all milk collection and testing equipment should be thoroughly cleaned with detergent and cleaned water.
   
   Cleaned, Sanitized. Empty milk cans provided by the dairy should be properly rechecked and if required may be washed with detergent and clean hot water.
   
   C) Collection of Milk
   
   Before collection each individual farmer’s milk should be examined for sensory test. At the time of collection, a strainer - or a cleaned cloth may be used to remove any suspended particle in the milk. The collection time at the centre be fixed as per the lorry/tanker timing of the processing plant.
   
   As far as possible milk cans should be filled completely and the lid firmly placed on the can before using another can. This will increase the shelf life of milk, reduce the fat separation and also the risk of contamination during transportation.
   
   (d) Despatch of Milk and Chilling
   
   Milk should be despatched to dairy plants in such a manner that the interval between milking and the arrival at the processing plant does not exceed four hours, depending upon the local climatic conditions.
   
   In case the distance between the processing plant and collection centre is large, then milk should be chilled to 1000 or below before despatch to the processing plant. Cleanliness of the milk-cooling equipment should be ensured. Further, the bulk coolers should be provided with metal shields for protection from air contamination.
   
   

7. Transportation of Milk from the Farm and Villages to the collection-cum-Chilling centres and processing plants.
   
   During transportation of milk in cans from the farm and villages to the collection centre, adequate precautions should be taken enroute to ensure that the deterioration in quality of milk is minimised.
   
   Cans should have close fitting lids. The filled cans should be adequately protected from sunshine. Rain or dirt should not be allowed to come in contact with the inner portion of the can. No packing such as jute, newspaper, straw etc. between can lids and the can neck should be used.
   
   Water from dripping vegetation or splashes on the road should not be allowed to come in contact with cans.
   
   No other material should be loaded on the same vehicle which carries milk cans.
   
   When mad or rail tankers are used to carry milk, they should be so designed that, as far as possible, agitation is prevented during transport.
   
   All the hygienic practices for preservation of milk should be borne in mind while using the tanker system for transporting milk.
   
   The edge of the manhole in the tanker should be flanged upwards so as to prevent dripping into the tank when lid is lifted. A special cover has to berovided over the lid for protection from dust or dirt from the road. Similarly, a cover should be provided over any valve or hose connector.
   
   Tankers should be so constructed as to be easily cleanable and the design of tankers should conform to best technical and hygienic standards. The cleaning and sanitation of the tankers should be done at the end of operation.
   
   The insulation material should be of such quality that the temperature of milk should not be allowed to rise more than 20C during transportation.
   
   Violent agitation or surging in the, tank should be minimised to avoid breaking of bacterial clumps or alteration of fat globules or admixture of air.

4. Raw Milk Standards

Raw milk collected for further processing shall con­form to the following standards.