Milk Handling Premises Hygienic Standards
Milk handling premises should comply with hygienic and operational requirements.
This include compliance in the following areas;
1. Premises: should be properly located, designed, ventilated, lighted and protected from contamination.
2. Equipment: Equipment, piping, accessories and other contact surfaces coming into contact with milk and milk products should be easy to clean and sanitize, corrosion resistant and made from food grade material.
3. Personnel: Milk handling personnel should be clean and well-groomed, properly attired and medically certified.
4. Record keeping: Quality records should be maintain and updated.
5. Waste management: Effluent and other solid wastes should be managed in accordance with regulations.
6. Utilities: Adequate supply of potable water and other essential utilities depending on type of operation.
7. Management: Premises should be managed by a qualified supervisor or manager.
8. Operations: Recommended processing schedules should be followed e.g. pasteurization temperatures and time controls.
9. Rodent and vermin control: Premises should be protected against invasion by flies, rodents, birds and other vermin.
Milk handling premises should comply with hygienic and operational requirements.
This include compliance in the following areas;
1. Premises: should be properly located, designed, ventilated, lighted and protected from contamination.
2. Equipment: Equipment, piping, accessories and other contact surfaces coming into contact with milk and milk products should be easy to clean and sanitize, corrosion resistant and made from food grade material.
3. Personnel: Milk handling personnel should be clean and well-groomed, properly attired and medically certified.
4. Record keeping: Quality records should be maintain and updated.
5. Waste management: Effluent and other solid wastes should be managed in accordance with regulations.
6. Utilities: Adequate supply of potable water and other essential utilities depending on type of operation.
7. Management: Premises should be managed by a qualified supervisor or manager.
8. Operations: Recommended processing schedules should be followed e.g. pasteurization temperatures and time controls.
9. Rodent and vermin control: Premises should be protected against invasion by flies, rodents, birds and other vermin.
