Discover published sets by community

Implementation of measures to avoid the transfer of harmful bacteria from animals, equipment, or the environment to the milk.

Ensuring all personnel involved in milk production are trained in hygiene and safe handling practices to minimize the risk of milk contamination.

Ensuring a clean and safe water source for livestock and for equipment cleaning to prevent the introduction of waterborne pathogens into the milk.

The process of heat treatment to kill or inactivate pathogenic bacteria in milk. Essential in reducing foodborne illness and extending the shelf life of dairy products.

Procedures such as pre-milking udder sanitation, use of sterile milking equipment, and post-milking teat dipping, to prevent contamination and mastitis.

Maintaining records of milk production, animal health, and milk handling processes to trace back in case of any safety concerns and improve accountability.

Regular testing for microbial contamination, somatic cell count, and antibiotic residues to ensure that milk meets safety standards.

Routine veterinary examinations to ensure that the milking herd is free from diseases such as tuberculosis and brucellosis, which can contaminate milk.

Use of clean, food-grade containers to prevent chemical contamination and to preserve the quality and safety of raw milk.