Regulations for Production Of Milk And Milk Products

As milk and milk products are an ideal medium for bacterial growth, their production and storage is regulated by Government legislation. Bacteria in milk not only spoils the product but also causes a health hazard to the human consumer. It is the responsibility of the producer to be aware of such legislation – ignorance is not an acceptable excuse to break the law.

 

 

Registration of the dairy parlour is required by Dairy Services (Government) and Municipal Health Authorities. The facilities and processes must meet legal standards laid down by law. Once a property has been passed by the authorites, no alterations may take place without approval. The Registration is specific to the individual AND the property, ie if a producer wishes to produce milk on another property, an additional registration will have to be obtained. Likewise, if a producer sells his property, the purchaser will have to obtain registration.

 

 

Registration for processors is a separate procedure, involving stricter criteria. Raw milk may not be sold within the major urban areas and environs as set down in the Dairy Act. Milk can only be accepted from CA Accredited herds.

 

In both cases, siting and plans for dairy buildings have to have the authority of a dairy officer before work is begun.

 

•    approved toilets at an approved distance from the parlour and washing facilities for workers must be included. 

•    Clean overalls are be worn before every milking

•    Health – no worker may work while ill, or with open sores on his hands.

 

In summary, the law requires that every producer of milk or milk products shall deliver clean milk from a healthy cow that is not contaminated in any way or adulterated by any other product. This includes chemicals or veterinary products that have been used on or in the cow within a certain period before the milk is taken (the ‘withdrawal period.’)

 

REF: The Dairy Handbook. Mrs P Borland.