Professional Documents
Culture Documents
The DSA today functions as one of the most The DSA’s existence is the direct result of the
significant self-regulatory initiatives in the acceptance of a strategic approach by the
South African agro-processing sector. The organised dairy industry, consisting of Milk
role of integrated chain management for food SA, the South African Milk Processors’ Organ-
safety is a high priority of the DSA. isation (SAMPRO) and the Milk Producers’
Organisation (MPO). This approach is aimed
The DSA Code of Practice for Milk Producers, at increasing the market for milk and other
which is the second since the 2006 version dairy products, the improvement of interna-
(DSA Code of Practice) is aimed at supporting tional competitiveness of the South African
the primary South African dairy sector with dairy industry and the empowerment of
compliance to all relevant food safety regula- previously disadvantaged people.
tory standards and voluntary standards.
Introduction 2
Definitions 7
Suppliers 9
1
Primary milk producers (or dairy farmers) need Raw milk may contain micro-organisms that
to ensure that the safety and quality of their are pathogenic to humans and their source
raw milk will comply with legislation and may lie within or outside the udder. The milking
will satisfy the highest expectations of dairy procedure, handling, storage equipment and
product manufacturers and, ultimately, the transportation of raw milk carry a further
consumer. risk of contamination by humans and the
environment as well as growth of the inherent
The safety and quality of milk on pri- pathogens. Quality defects of milk products
mary level is of utmost importance. may, for example, be the result of heat-stable
Various actions can be undertaken to im- enzymes produced by micro-organisms present
prove the safety and quality in the dairy sup- in the raw milk. Chemical contaminants may
ply chains. The focus should be on preventing originate from cleaning chemicals, veterinary
or reducing the likelihood of introducing a medicine, pesticides and feed.
hazard which may adversely affect the safety
of milk or its suitability for consumption at lat- Integrated chain management for food safety is
er stages in the food chain, rather than solving an important tool in ensuring the hygienic safe-
it after it has occurred. ty of milk and milk products. It is important to
2
note that food safety is a shared effort among products supplied to the subsequent step
all role-players in the food chain, including, in the food chain.
but not limited to, competent authorities,
feed manufacturers, milk producers, veteri- • Cooperation between individuals and or-
nary practitioners, feed and raw material sup- ganisations through the use of industry-
pliers, processors and distributors. specific codes of conduct and food safety
management systems to address hazard
Control measures implemented along the control at points in the food chain where
food chain should be interconnected to ensure cost-effectiveness is optimised, should be
effective food safety and risk management. encouraged.
These control measures should be integrated
in such a way that the outcome at one point FOOD SAFETY HAZARDS
in the food chain, can be related to the out- Milk and other dairy products are expected
come at another. to meet minimum safety requirements as re-
quired by customers, consumers and regula-
No individual step in the food chain should tory authorities. It is therefore essential that
be managed without consideration of what levels of undesirable substances should be
takes place in the chain of events prior to the sufficiently low and that their concentration
particular measure being applied or what will in the food meant for human consumption, is
take place subsequent to a particular step. consistently below the level of concern. Un-
The implementation of systematic approach- desirable substances are normally referred
es and systems that are targeted to ensure to as food safety hazards, which may harm
the maintenance of the integrity of suppliers’ the consumer immediately at consumption,
milk, is necessary in today’s terms as a mea- as an injury, or over a longer period of time
sure to prove due diligence. leading to long-term illness or even death.
Adulteration of farmers’ milk is a major threat These undesirable substances may be:
to food safety and compositional integrity, • Biological (pathogens, insects, pests, etc.).
and the application of a practical proactive • Chemical (allergens, lubricants, cleaning
approach is required. As part of a risk-based chemicals, pesticide residues, antibiotics,
approach, the following leading principles melamine, heavy metals, etc.).
are fundamental in efficiently maintaining • Physical (glass, wood splinters, metal piec-
the integrity of suppliers’ milk and managing es, stones etc.).
the supply chain:
• Establishment of effective communication The undesirable substances or hazards may
with other key players operating in the be introduced into raw milk during inappro-
same chain. priate and uncontrolled food-handling prac-
• Demonstration of food safety skills and in- tices.
depth understanding of the hazards that
need to be controlled at the step(s) for CONTROL MEASURES
which the farmers are responsible. A control measure includes any action or ac-
• The use of reliable suppliers of high qual- tivity used to eliminate a hazard or reduce it
ity and safe products (ingredients or raw to an acceptable level. In addition, the term
materials) and services. also refers to any action or activity taken to
• Understanding the importance of shar- reduce the likelihood of the occurrence of a
ing responsibility by meeting the require- hazard in milk or milk products. Thus, control
ments with regard to the food safety of measures include both process controls, e.g.
3
cooling, as well as other activities such as gen- HYGIENIC PRODUCTION OF MILK
eral hygiene and pest-control programmes. Primary production activities should aim to
ensure the production of safe and high quality
OBJECTIVES raw milk at all times. This includes identifying
Primary milk production should be managed in any specific points where a high probability of
such a way as to ensure that milk and milk prod- contamination may exist. The following mea-
ucts are safe and suitable for consumption. The sures are needed to minimise the probability of
following objectives should be met: contamination:
• Avoid areas where the environment • Avoid or eliminate unhygienic practices, e.g.
poses a threat to the safety of milk. dirty equipment.
• Control pests, animal diseases and plants. • Ensure effective cleaning and disinfection
• Control contaminants from the environment, procedures.
facility, equipment, personnel, animals, feed • Take specific measures to minimise the
and water. probability of contamination.
• Control and manage the diseases of animals • Control plant and animal health so that it
and plants in such a way that it doesn’t pose does not pose a threat to human health
a threat to milk safety. through food consumption, or adversely
• Adopt practices that ensure safe milk affect the suitability of the product.
production. • Protect milk from faecal and other contam-
ination, e.g. good milking practices, waste
RATIONALE management and appropriate storage of
Milking usually takes place at least twice a harmful substances.
day. Milk is recognised as a highly perishable
foodstuff that is easily susceptible to microbial CLEANING, MAINTENANCE AND
contamination. Contamination of raw milk can PERSONNEL HYGIENE
vary widely due to milk-handling practices, en- Appropriate facilities and procedures should
vironmental factors, cleaning and disinfection be in place to ensure that:
procedures and general hygiene practices. The • All cleaning, disinfection and maintenance
quality of pasteurised milk and milk products is is carried out effectively.
influenced significantly by the production, col- • An appropriate level of personal hygiene is
lection and handling methods on the farm. It maintained.
is of the utmost importance to reduce the risks
which may adversely affect the safety of milk. FOOD SAFETY MANAGEMENT SYSTEM
(FSMS)
ENVIRONMENTAL HYGIENE Food safety may be achieved by implement-
Potential sources of contamination from the ing food safety and quality programmes based
environment should as far as possible be iden- on hazard analysis and critical control points
tified. Primary milk production should not (HACCP) principles, especially pre- requisite
be conducted in areas where the presence of programmes.
potentially harmful substances would lead to
unacceptable levels of such substances in milk, The general requirement for an FSMS is a well-
e.g. dust. Producers should, as far as it is practi- documented, fully implemented and well-
cal, implement measures to control contamina- maintained system. The FSMS should also
tion from air, soil, water, feedstuffs, fertilisers be supported with records (documented)
(including natural fertilisers), pesticides, veteri- on corrective actions or non-conformities
nary drugs or any other agent used in primary that are identified. The documentation sys-
production. tem may be in an electronic or printed ver-
4
sion, and needs to be readily available and •
Regulations relating to milk and dairy
legible. products as amended (R1555/1997).
5
South Africa is not a third-world country with elements of the first world, nor a first-world
country with elements of the third world. It is both at the same time, sometimes in the
same place. The implementation of an on-farm safety and quality programme therefore
needs to be applicable across all sectors in the South African dairy industry, which are in
the established, emerging and subsistence sectors.
6
cleaning the food industry in order to kill most veg-
action(s) dealing with the removal of soil, food etative forms of pathogenic and other micro-
residue, dirt, grease or other objectionable organisms (but not necessarily all bacterial and
matter. fungal spores, mycobacterium, rickettsia or vi-
ruses).
cleaning in place / CIP
cleaning of equipment by circulation of clean- disposal system
ing and rinse solutions without the dismantling a subterranean or ground level tank or other
of equipment. vessel, sewerage system, dam or farmland into
or onto which effluent maybe discharged.
clean water
water that does not compromise food safety in effluent
circumstances of its use or purified water that means any liquid, liquid or solid waste or liq-
does not contain micro-organisms, harmful uid or solid manure emanating from a milking
substances in quantities capable of directly or shed.
indirectly affecting the safety of food.
food safety management system
competent person A food safety management system (FSMS) is
person, qualified by knowledge and practical interrelated elements that combine to ensure
experience, with the necessary skills and ability that food does not cause adverse human health
to perform an assigned task. effects. These elements include programmes,
policies, procedures, work instructions, prac-
contamination tices, processes, goals, objectives, methods,
introduction or occurrence of a contaminant in controls, responsibilities, relationships, docu-
food, feed or in food and feed environment. ments, records, and resources. A FSMS is often
one part of a larger management system.
contaminant
any biological or chemical agent, foreign mat- feed
ter or other substances not intentionally added any single or multiple materials, whether pro-
to food or feed which may compromise food cessed, semi-processed or raw, which is in-
safety. tended to be fed directly to food-producing
animals.
cross-contamination
contamination produced when a food process, feed additive
a food product or a raw material contaminates any intentionally added ingredient not normal-
other processes, food products or raw materi- ly consumed as feed by itself, whether or not it
als indirectly from one source to another, either has nutritional value, which affects the charac-
with food safety hazards or odour and flavour. teristics of feed or animal products.
7
or not it has a nutritional value in the animal’s essary to maintain a hygienic environment
diet, including feed additives. throughout the food chain suitable for the
production, handling and provision of safe
food handling organisation end food products and safe food for human
business which, during its operations, produc- consumption. organisation operates and the
es, processes, prepares, manufactures, stores, type of organisation. Examples of equivalent
transports, distributes or sells foodstuffs or is terms are: Good Agricultural Practice (GAP),
engaged in any activity which might impact Good Hygiene Practice (GHP), Good Labo-
on the safety of such foodstuffs. ratory Practice (GLP), Good Manufacturing
Practice (GAP), Good Distribution Practice
food safety hazard (GDP), Good Veterinarian Practice (GVP), Good
a food safety hazard is an agent or condition Production Practice (GPP), and Good Trading
that could potentially cause an adverse hu- Practice (GTP).
man health effect. Hazards may be either bio-
logical, chemical, or physical. The condition of record
the food itself can also be hazardous. document that provides objective evidence of
actions undertaken or results achieved.
Food safety hazards can also be found in or on
animal feed and feed ingredients. Since these veterinary drug
may be transferred to food through the con- any substance applied or administered to
sumption of animal products, they can also any food-producing animal, such as meat or
cause adverse human health effects. milk-producing animals, poultry, fish or bees,
whether used for therapeutic, prophylactic
medicated feed or diagnostic purposes or for modification of
any feed which contains veterinary drugs. physiological functions or behaviour.
8
9
12
13
16
1. GENERAL REQUIREMENTS FOR THE MILKING SHED 2
1.1 Approved milking shed 2
1.2 Certificate of acceptability 2
1.3 Design of a milking shed 3
1.4 Grounds of the milking shed & outside structures 4
1.5 Waste management 5
1.6 Water 7
1.7 Protection of the environment 8
2.1 Structure 11
2.1.1 Walls, overhead structures and floors 12
2.1.2 Lighting and ventilation 13
2.1.3 Drainage and effluent handling 13
2.1.4 Pest prevention 14
3.1 Structure 23
3.1.1 Milking parlour and milk room 23
3.1.2 Scullery 23
3.1.3 Doors, walls and floors 23
3.1.4 Ceilings, roofs and overhead structures 24
3.1.5 Windows 25
3.1.6 Lighting and ventilation 25
3.1.7 Pest prevention programme in the milk room 26
3.1.8 Security 26
SUPPLIERS 33
1
M
ilking sheds range from structures tions and the conditions of the certificate of
where a few cows are milked in the acceptability issued in respect of that milk-
open, to modern herringbone and ing shed.
rotary sheds milking many hundreds of cows (2) The provisions of sub-regulation 1 shall
more than once a day. A milking shed, however, not be applicable to a milking shed in which
has to be approved by the relevant local health milk is produced solely for own use.
authority before milk may be produced for hu- (3) If a local authority is of the opinion that
man consumption. a milking shed is being used in a way which
constitutes a health hazard or that a situa-
It is important to ensure that a milking shed tion has developed in the milking shed con-
should only be used for the milking of dairy ani- stituting such hazard, the local authority
mals and that special attention should be given may order in writing the owner or possessor
to the hygienic and safe handling and storage of an existing milking shed not to remove
of the raw milk. any milk for human consumption from the
milking shed until the hazard or situation
Regulation R961: has been rectified to the satisfaction of the
local authority.
“Approved milking shed” means a milk-
ing shed in respect of which a certificate 1.2 CERTIFICATE OF ACCEPTABILITY
of acceptability has been issued and is The first step in establishing a primary milk pro-
enforced. duction facility referred to as a milking shed, is
to obtain a certificate of acceptability from the
6. (7) A milking shed shall not be used for any local authority.
other purpose except the production and han-
dling of milk. Regulation R961:
3 (1) Any person wishing to apply for a certifi-
1.1 APPROVED MILKING SHED cate of acceptability in respect of a milking
The minimum requirements that a milking shed shall apply for it in writing to the local
shed must comply with are found in Regulation authority in whose area of jurisdiction the
R961. milking shed is situated on a form contain-
ing at least the particulars that are substan-
Regulation R961: tially the same as these contained in the
PROHIBITION ON THE PRODUCTION OF form in Annexure A to these regulations.
MILK, EXCEPT IN AN APPROVED MILKING (2) Such an application shall be submitted
SHED to the local authority in whose area of juris-
2. (1) No person shall use a milking shed for diction the milking shed is located or will be
the purpose of milking dairy stock in order erected, together with:
to produce milk for human consumption, (a) A site plan with north indicated and
unless the milking shed in which the dairy with an indication of all adjacent and
stock are milked is an approved milking bordering buildings and their uses.
shed and such milking shed is used in accor- (b) A layout sketch to a scale of 1:100 of
dance with the provisions of these regula- all the milking shed or milk production
2
facilities referred to in Regulation 6, con- (ii) A milking room referred to in para-
sisting of a floor or ground plan, a sec- graph 3 where milk shall be received
tional view and a vertical elevation. from the milking parlour, and such
(3) Upon receipt of an application referred milk shall be stored and where it may
to in Regulation 3, the local authority shall be treated, processed and packed, pro-
without delay refer the application to an in- vided that where due to the design and
spector or any employee of the local author- construction of a milking shed all the re-
ity concerned for consideration. quirements included under paragraph
3 cannot be situated within the milking
1.3 DESIGN OF A MILKING SHED room, it should be otherwise provided
on the premises.
According to regulation R961 an approved milk- (iii) A change room referred to in para-
ing shed shall consist of the following struc- graph 4.
tures: (iv) A scullery for the washing, clean-
• Milking parlour ing, disinfection and sterilisation of milk
• Milk room containers and other unfixed apparatus
• Change room and equipment used in the handling of
• Scullery (may be part of the milk room) milk.
3
1.4 GROUNDS OF THE MILKING SHED, a perimeter fence to prevent animals and/or un-
INCLUDING OUTSIDE STRUCTURES, ROADS authorised persons access to the milk shed.
AND ANIMALS
Although it is recognised that dogs and animals
Environmental contaminants have a negative are part of the milking shed environment, the
influence on the quality and safety of raw milk. access of these animals to the milking parlour
The environment of the milking shed shall be needs to be restricted to guard/security dogs
assessed to determine if sources of possible only, while all animals must be prevented from
contamination may be present. entering the milk room. All possible precautions
shall be taken to prevent birds from nesting or
perching in the milking parlour, with total exclu-
Recommendation:
sion from the milk room, while complying with
Ideally there should be a pathway of
the regulations on the conservation of wildlife.
width at least one metre around the
milking shed. The pathway should be
The grounds and premises shall be kept free
kept clean and clear of materials.
of conditions that could lead to the contami-
nation of the milk. The grounds shall be kept
ISO/TS 22002-3 free from uncut weeds and grass, litter, waste
and miscellaneous materials. Prevention of the
5.2 Location
• The organisation shall implement measures
that minimise the likelihood of introducing
harmful contaminants from environmentally
polluted areas.
• The organisation shall identify potential sourc-
es and the nature of such contamination in the
neighbouring environment.
• The organisation shall identify water sources
and reserves used for farming activities, e.g.
springs, rivers and wells.
• The organisation should identify on a map wa-
ter sources and reserves, and locate sources of
potential contamination.
• Local authorities can assist in the identification
of water sources and reserves. Monitoring local
district development plans is useful to foresee
and prevent future problems.
4
breeding or harbourage of micro-organisms, in- liable to produce dust, and shall not contain toxic
sects, rodents or birds can be obtained by the or- substances.
derly storage of equipment and materials, with
waste stored in suitable containers that can be 7.2.1.6 The food-handling organisation’s premises
thoroughly cleaned. If waste containers are not and equipment shall be designed to permit the
stored in an enclosed area, they must be fitted processing of raw materials without undue delay.
with tight-fitting lids. The buildings shall be designed and constructed
to prevent the entry and harbouring of insects,
There should be no stagnant water and special birds, rodents and other vermin.
attention must be paid to gutters, open drains,
potholes and pools. Inadequate drainage or in- 7.2.1.7 Buildings of the food-handling organisa-
correctly sloped surfaces can cause water to be- tion shall be located away from areas subject to
come stagnant. flooding, prone to infestations of pests and micro-
organisms, and where waste, either solid or liquid,
The design and construction of buildings and cannot be removed effectively.
facilities and the building materials used, must
permit easy and adequate cleaning and disin- 7.2.1.8 Sewage and effluent lines shall be con-
fecting, which will ensure that a high level of structed in such a manner to avoid the contami-
good hygiene is maintained. Roofs, valleys and nation of potable water supplies, of food handling
gutters must be kept clear of debris, including areas and of the food product.
insects and dead birds, and must be inspected
at appropriate defined intervals. Outside struc- 1.5 WASTE MANAGEMENT
tures shall be kept clear of debris, bird drop-
pings, etc. as these can contaminate food (milk). Solid waste should be handled in such a manner to
Unused buildings, outhouses, service buildings, prevent contamination of products (milk), animals
etc. shall be kept clean and tidy in order to elimi- and/or the environment. Milking animals must
nate sites where micro-organisms, insects, ro- be kept away from areas where effluent/manure
dents and birds can be present and/or multiply. or waste is stored, to minimise exposure. Milking
animals should not be exposed to human waste
SANS 10049 or any other waste likely to contain pathogens of
significance to human health. Special attention
7.2.1 Location, size, hygienic design and and care should be paid to pest control in waste
conditions collection areas.
7.2.1.3 The premises of the food-handling or- Facilities for the storage of waste should be de-
ganisation shall be well-drained and adequately signed to preclude the entry and harbourage of
fenced to keep out larger animals, such as cats and pests and to avoid the contamination of food, po-
dogs, as well as unauthorised persons and vehicles. table water, equipment, buildings and roadways
on the premises and the environment in general.
7.2.1.4 Outdoor work areas, roads and pathways
on the premises shall have a permanent surface Clearly demarcated and marked waste containers
of concrete, brick, bitumen or any other durable should be used for the disposal of waste. These
material. containers should be such, that it cannot be mis-
taken for food containers.
7.2.1.5 Areas outside the food-handling organisa-
tion’s premises and not in actual use, shall either Skips or containers that contain waste material
be covered by lawn or have a surface that is not should be covered and emptied at least once
5
a week, or more frequently, to minimise the (b) Not be conveyed to or dumped in or
risk of infestation. Skips or containers for waste on a suitable disposal system in any other
should be located as far as practical from the way than by means of a pipeline, cement
milking parlour and milk room. ditches or in a container.
(c) Not be dumped so that a water source
Combustible waste, if incinerated, must be is or may be polluted by it.
burned in an area that is located at an ad- (d) Not constitute a nuisance or cause a
equate distance from the milking shed, to condition that is a health hazard.
avoid a fire hazard, contamination of the air
supply or environment. SANS 10049
7.2.4.3 Drainage channels shall be of the
All floor drains shall be fitted with effective open type with, where necessary, removable
traps and shall be covered with a suitable covers, and shall be designed to cope with
grid for liquid waste. The floor drains shall be kept the maximum expected flow of liquid with-
clean and shall be cleaned or disinfected (or both) out overflowing or causing flooding.
at appropriate intervals to prevent the risk of con-
tamination of the milking equipment and milk. 7.2.4.4 There shall be no installations in a
drainage channel that could obstruct the
flow of water or the activities of cleaning.
Floors and drains shall be maintained in a
good condition and repair.
6
ing and disposal of waste, and shall prevent the SANS 10049
contamination of the environment and of the 7.4.6.3 The food-handling organisation shall
food-handling areas. The design of these facili- establish emergency procedures for dealing
ties shall be made to prevent contamination. with the accidental contamination of food,
personnel and the environment as a result
8.6.8 Waste shall be so stored to avoid the of spillage of hazardous substances during
contamination of food or the environment. handling.
This waste shall be safely removed from the
food-handling areas as soon as possible. 7.4.6.5 Hazardous substances shall be dis-
posed of in an environmentally appropriate
1.5.1 Hazardous waste manner and shall be disposed of after con-
sultation with the relevant health authorities,
Hazardous waste may include pesticides, and in accordance with the relevant require-
cleaning chemical containers, medicine con- ments of the relevant national legislation.
tainers and needles. The hazardous waste
should be disposed of in such a manner that 1.6 WATER
no humans or animals will be harmed or that
the environment will not be contaminated. Water is a universal cleaning agent and comes
Needles need to be stored in a dedicated and into contact with all the milk contact surfaces.
clearly marked container which needs to be The quality of water is therefore of the utmost
disposed of at a veterinary office or clinic. importance and effective measures should
be implemented to ensure that it is free from
contaminants. Water tests should be done at
least quarterly until the water complies with
the specifications in SANS 241, and thereafter
annual tests will be sufficient. Two consecu-
tive results need to comply. Borehole, river
and canal water should be tested more fre-
quently.
Regulation R961:
“Water” means water that complies with the
microbiological requirements set out in SANS
241.
7
routine checking procedure should be imple- 7.4.1.7 Where filters are used, they shall be ef-
mented and the results recorded. fectively maintained in a hygienic manner.
SANS 241-1
This is water that contains no Escherichia
coli organisms per 100ml, ≤10 coliforms
Storage tanks and reservoirs for water should be per 100ml and is free from any substance
covered to preclude the contamination of water in concentrations detrimental to human
by birds, rodents, organic and inorganic matter, health.
and should be inspected weekly. The air vents to
these tanks and reservoirs should be insect- and Effluent must be managed to ensure appro-
rodent-proof. priate disposal with no contamination of wa-
ter sources. If dairy effluent is applied to pas-
Flexible hoses, if used, should be suitable for food ture, e.g. through irrigation, it must be done
use, e.g. made of food grade material, should not under a suitable, documented management
be immersed in liquids unless designed for this plan. There must be at least 21 days between
purpose and, if immersed, should be included application and grazing or harvesting of feed.
in the cleaning programme. When not in use, it The milking animals and the farm dairy envi-
should be properly stored on a reel or equivalent. ronment must not be exposed to spray drift
when effluent is being spray-irrigated.
SANS 10049
7.2.1.8 Sewage and effluent lines shall be con-
structed to avoid the contamination of potable
water supplies, food-handling areas, food ingre-
dients and the food product.
8
Measures include:
• Avoid disposing of agricultural or veterinary • A
pply integrated pest management prac-
chemicals where there is potential of it tices where appropriate.
entering the local environment. • Apply fertilisers in a manner that minimises
• Protect the environment by only using the risks of off-site nutrient impacts.
approved agricultural and veterinary • Avoid using fertilisers that contain toxins,
chemicals and medicines according to the heavy metals or other contaminants.
directions on the label. • Ensure the safe disposal or reuse of empty
• Ensure the safe and secure storage of farm fertiliser bags.
chemicals, preferably away from the milk
storage areas. Milk production should be managed in balance
• Ensure the safe disposal of expired and de- with the environment surrounding the milking
fective chemicals and chemical containers. shed and farm.
9
GOOD DAIRY FARMING PRACTICES
ENVIRONMENT
Good dairy farming practice Examples of suggested mea-
Objectives
(GFP) sures for achieving GFP
• Use farm inputs such as water
and nutrients efficiently and
sustainably.
2.1 STRUCTURE
11
vapours, dust or soot deposit are present or • T he door leading from the parlour to the
may originate owing to the nature of the ac- milk room must be clean (parlour side).
tivities in such a room.
(b) When providing standing room of more
Regulation R961:
than one row of dairy stock parallel with one
“adequately ventilated and illuminat-
another, there shall be a dividing corridor of
ed” means ventilated and illuminated
at least one metre wide between the rows.
by means of windows with an uninter-
(c) The partitions, if any, that separate dairy
rupted transparent area equal to at least
stock from each other when they are being
ten percent of the floor area and with
milked, shall be of smoothly finished, non-
an area which can be opened equal to
absorbing and corrosion-resistant material,
at least 5 percent of the floor area and
free of any open seams and cracks.
so placed that cross ventilation is facili-
(d) Mangers shall be arranged so that fodder
tated.
which accumulates behind the mangers can
be removed and be disposed of appropri-
ately. REGULATION R961
(e) Where walls are provided, the exterior 6. (2) In the case of a milking parlour:
walls: (f ) The interior surfaces of the walls, if provid-
(i) Shall be at least 2,4 metres high on the ed, shall be made of impervious materials with
inside. no toxic effect in intended use.
(ii) Shall, at places where dairy stock are (g) The ceilings, if provided, or overhead struc-
milked, extend to at least 2,1 metres tures and fixtures shall be constructed and
above the level on which the dairy finished to minimise the build-up of dirt and
stock stand. condensation, and the shedding of particles.
(h) The floors shall be constructed to allow ad-
SANS 10049 equate drainage and cleaning.
7.2.1.1 The location of the food-handling (j) Such parlour shall be provided with at least
organisation shall be such that the build- one water tap with running water to which a
ings can be kept acceptably free from objec- flexible pipe may be connected for washing
tionable odours, smoke, dust and any other purposes.
sources of contamination, in order to comply (k) The entrances and exits for dairy stock shall
with the relevant national legislation for hy- have a floor covering with an impenetrable
giene. surface connected to a disposal system, and
this floor covering shall be installed in such a
way that any milk animal entering or leaving
ISO/TS 22002-3 the milking parlour shall walk on it for a dis-
5.3
(e) Construct buildings with non-toxic tance of at least four metres.
and cleanable materials.
6. (10) As soon as milk animals have left a milk-
2.1.1 WALLS, OVERHEAD STRUCTURES ing shed, all manure shall be removed from
AND FLOORS the milking shed and from the floor, and all
entrances and exits of the milking shed shall
Acceptable wall finishes include sealed be cleaned.
surfaces such as:
• Undamaged, close-fitting plastic sheeting. SANS 10049
• Non-flaking painted finishes. 7.2.4.5 Floor drains or channels shall be of
• Good quality, sealed, cement rendering. hygienic design suitable to the operations of
12
the food-handling organisation and shall be dis- controlling pests. Micro-organisms in manure
charged appropriately. Floor drains or channels may lead to mastitis or may contaminate the
shall be covered appropriately, allowing easy milk. All entrances, exits and gathering points
removal for frequent cleaning and maintenance. near the milking parlour also have to be free of
accummulated manure.
2.1.2 LIGHTING AND VENTILATION
Regulation R961
SANS 10049 6. (2)(d) Mangers shall be arranged so that
7.2.7.1 The ventilation shall ensure adequate cir- fodder which accumulates behind the man-
culation of air, remove excess water vapour and gers can be removed and be disposed of ap-
prevent the build-up of excessive heat, the for- propriately.
mation of condensate and the growth of mould. (h) The floors shall be constructed to allow ad-
Natural ventilation shall be augmented, where equate drainage and cleaning.
necessary, by mechanical means.
(5) Any effluent originating from a milking
ISO/TS 22002-3 shed shall:
5.3 (d) Design buildings in accordance with the (a) Not be stored, treated or dumped in any
required level of hygiene, by providing ad- place except in or on a suitable disposal system.
equate ventilation, lighting and cleanability, (b) Not be conveyed to or dumped in or on a
to minimise the exposure of food-producing suitable disposal system in any other way than
animals and their products to contaminants by means of a pipeline, cement ditches or in a
and pests. container.
(c) Not be dumped so that a water source is or
The design of the milking parlour shall provide may be polluted by it.
protection from the wind and draughts, but shall (d) Not constitute a nuisance or cause a condi-
allow adequate ventilation. The parlour shall be tion that is a health hazard.
adequately lit and lighting levels in the parlour
should be of such a level to permit:
• The reading of tag numbers or freeze brands. Regulation R961:
• Allow for the milk to be inspected. “Effluent means any liquid, liquid or solid
waste or liquid or solid manure emanat-
All lights shall be in a working condition and shall ing from a milking shed.
be regularly cleaned. Lights shall be fitted with
protective covers when breakage may cause a
Regulation R961:
safety hazard, e.g. above feed or basins.
“Disposal system” means a subterra-
nean or ground-level tank or other ves-
REGULATION R961
sel, sewerage system, dam or farmland
6. (2) In the case of a milking parlour:
into or onto which effluent maybe dis-
(i) Such parlour shall be adequately ventilated
charged.
and illuminated.
13
easy removal for frequent cleaning and main- chemicals should not be stored in wet areas or
tenance. close to feed stores. It is preferable to use solid
baits, wherever possible. No pesticides should
ISO/TS 22002-3 be applied during milking.
5.3 (k) Design and equip facilities to collect and
maintain away from animals and foods the ef-
Pest control measures may be physical,
fluents and waste waters that may result in
chemical or biological.
food contamination.
14
manner that does not result in contamination • I mplement an effective vermin control/pest
of food with pest remains or anti-pest sub- control programme.
stances. • Clean the milking parlour after milking.
Only pest control chemicals that are autho- Records of bait-changing dates may be used
rised by the competent authority shall be to confirm the implementation of a dairy
used. These products shall not come into con- farmer’s vermin control programmes. Farmers
tact with food and feed products or livestock. may contact a private pest control company for
information.
Pest control chemicals shall be used following
the manufacturer’s instructions and their ef- Insect control and prevention
fectiveness shall be verified by visual inspec- The area surrounding the milking parlour
tion of premises. should be kept clean and the grass short, to
limit breeding and hiding places for insects and
The parlour should be bird- and other pests. Effective manure handling should
vermin-free be adhered to.
Ideally steps should be taken to prevent the
entry of birds and vermin. However, it is neces- Fans, fly strips, sprays or insect electrocutors
sary to recognise the difficulties that farmers will assist in the control of insects. Measures
may have in attaining these standards where may include the use of:
the parlour is part of an integrated system. • Fly sprays – these insecticides should be ap-
proved for use in food premises.
Birds, fowls and poultry • Fly strips – replaced regularly.
The following should be considered: • An insect electrocutor.
• Feed hoppers should be kept clean and
covered. REGULATION R961
• Removal of nests from overhead structures 6. (6) A holder shall see to it that:
in the milking parlour. (a) In or at a milking shed:
• Domestic fowl or poultry should not be al- (i) A nuisance or a condition that is a health
lowed entry to the parlour area. hazard is not caused or does not arise.
(ii) No poisonous or hazardous substances
Vermin or gases are stored.
The focus should be on the elimination of en- (iii) No activity is carried out which can pol-
try points: lute, harm, contaminate or spoil the milk.
• Drains/drain pipes. (iv) Appropriate storage conditions to avoid
• False ceilings. feed contamination.
• Pipelines from the parlour to the milk room. (b) Rodents and flies, cockroaches and other in-
• Wiring holes. sects on the premises of the milking shed are
controlled.
The following factors should also be
addressed:
• Support rails from the parlour to the tank
room should be inspected for the presence
of small gaps that may permit the entry of
vermin into the bulk tank room.
• Be on the lookout for evidence of a
problem, e.g. rat droppings.
15
(9) No person shall smoke, use or handle tobac- sils that come into contact with the food shall be
co in any form or eat in a milking shed, except smooth-surfaced, light-coloured and of a suitable
in the change room or dining room of a milking corrosion-resistant, non-absorbent material
shed. coated surface suitable for use with food, but
should preferably be made of stainless steel.
Security is important on farms, but guard
dogs will only be allowed in the milking par- 7.3.1.3 The materials, design and construc-
lour. tion of machinery and equipment, including
hoses, shall be suitable for food-handling pro-
cesses and shall prevent the contamination of
All milking equipment shall be clean the food product during operations. The ma-
and disinfected before being used. If terials, design and construction of machinery
mobile milking equipment is used, this and equipment shall also be suitable for their
may mean cleaning between each use. intended use.
16
m) Fasteners. ISO/TS 22002-3
n) Intrusions. 5.4 Equipment suitability and maintenance
o) Sensor, sensor connections and other con- The organisation shall design, install and
nections. use equipment in such a way to maintain an
p) Shafts and bearings. appropriate degree of hygiene. Equipment
q) Openings and covers. shall not itself constitute a source of food
contamination.
7.3.1.7 The design and construction of food
contact surfaces and non-food contact surfaces The organisation shall install and use
shall be appropriate to the requirements equipment in accordance with the conditions
of the food-handling process and shall be of use provided by the manufacturer or, if not
cleanable. These surfaces shall prevent ingress available, technical standards.
of moisture and, where necessary, shall be
capable of being disinfected. Permanent Depending on the operations and where
metal-to-metal or non-metal joints shall be appropriate to minimise the likelihood of
continuously welded or bonded to prevent food contamination, examples of PRPs that
ingress of unwanted material. should be implemented are to:
a) Use food contact equipment (e.g. a milk
7.3.1.8 Equipment shall be designed, tank) that is:
fabricated and installed to prevent the ingress 1) Made of materials that do not increase
of unwanted fluids (for example, lubricating the likelihood of chemical contamination
and hydraulic fluids, as well as signal transfer of foods.
liquids) into the food product. Where 2) Designed to allow appropriate sanitary
equipment failure can result in these fluids inspection, cleaning and, if necessary,
coming into contact with the food product, disinfection.
these fluids shall be non-toxic and compatible 3) Designed to allow complete drainage
with the food product. and, where necessary, the prevention of
post-disinfection contamination from the
7.3.1.9 All parts of stationary equipment or environment.
equipment that is not readily movable shall
be installed away from the walls and ceilings
at distances sufficient to allow access for REGULATION R961
cleaning and inspection. All permanently
mounted equipment shall be either installed Milk containers and milking machine
high enough above the floor to allow access 7. (1) A milk container shall:
for cleaning and inspection, or shall be (a) Be designed and constructed in such
completely sealed to the floor. a way that it has a smooth finish, free from
open seams, cracks and rust stains to ensure
7.3.1.11 Copper, lead and their alloys (other that, where necessary, it can be adequately
than solder), and other metals or materials cleaned, disinfected and maintained to avoid
detrimental to health, shall not be used in the the contamination of milk.
construction of equipment that comes into (b) Not be made wholly or partly of copper, or
contact with the raw materials or with the any copper alloy or any toxic material.
unprotected food at any stage of its handling. (c) Be constructed in such a way that any
surface that comes into contact with milk is
7.3.1.13 The use of solder in equipment shall accessible for the purpose of washing and
be minimised. disinfection.
17
( d) Not be used for any other purpose except Monitor and check milking equipment on a reg-
the handling of milk. ular basis and if continuous problems are expe-
(2) A milking machine shall: rienced, e.g. with high bacterial counts, somatic
(a) Be designed, constructed or manufac-
cell counts or herd health, the manufacturer or
tured in such a way that: service provider needs to be contacted for a
(i) The vacuum pipe of the machine can service on the milking machine. Damaged or
be drained to remove all the moisture. poorly maintained milking equipment may lead
(ii) It can be adequately cleaned, to poor milking practices and may negatively
disinfected and maintained to avoid the impact on animal well-being and production.
contamination of milk.
(iii) It is equipped with a device rendering A pre-planned maintenance schedule should
visible the milk flow from each milk be available to ensure regular maintenance on
animal. all equipment and to ensure optimum condi-
(iv) It complies with sub-regulation (1) (a), tions. Internal as well as external maintenance
(b), (c) and (d). need to be recorded. One of the major prob-
(b) It is durable and movable or capable of lems for primary producers who perform much
being disassembled to allow for mainte- of the maintenance themselves, is that it is of-
nance, cleaning, disinfection, monitoring and ten not performed on time and may eventually
to facilitate inspection. be skipped altogether.
18
SANS 10049 ISO/TS 22002-3
7.3.2 Maintenance of equipment 5.4 Equipment suitability and maintenance
b) Verify, calibrate, maintain or replace
7.3.2.1 An effective maintenance programme equipment regularly, and, in all cases,
shall be implemented to ensure the hygienic in accordance with the manufacturer’s
integrity and proper functioning of buildings instructions.
(both interior and exterior), equipment, vehi-
cles and services. Information supplied by the manufacturer
of a milking machine should include:
7.3.2.2 Equipment that is critical to food safety • Vacuum level at the regulator or vacuum
shall be identified and an appropriate mainte- gauge.
nance programme implemented. Records of • Milking vacuum level (average
maintenance shall be kept by the food-han- vacuum in the claw at peak milk flow).
dling organisation. • Pulsator rate and ratio with a check of
each pulsator.
7.3.2.3 Maintenance shall be carried out by suit- • Effective and manual reserve airflow.
ably trained personnel that are equipped with • Air injector timing.
the correct tools maintained in an appropriate • Water flow rate thorough each milking
hygienic state. unit during the wash cycle.
• Recommended cycles for cleaning.
7.3.2.4 Maintenance activities shall not cause • Recommended chemical concentrations
any form of contamination to the food-han- for each cycle.
dling materials or to the food.
Routine actions/
Frequency Daily Weekly 6 -12 Monthly
replacements
• V acuum regula- • C lean vacuum • A ll other • R eplace milking
tor operating regulator. service checks machine liners.
properly. • Ensure vacuum as specified by • Replace long milk
• Vacuum level at pump oil level is the manufac- tubes.
desired level. satisfactory. turer. • Replace long
• Check for air • Check belt ten- • Service by a pulse tubes, rub-
leaks in liners and sion and belt technical com- ber elbows and
hoses. condition on petent person. connectors when
• Pulsators operat- • vacuum pump. damaged.
Checks
ing properly. • Check lines, • Break down
• Check that air couplings and pipelines and
admission hole inlets for leaks. connections, e.g.
in each claw is • Clean air filters. check for milk
open. • Clean intercep- stone.
tor, check seal • Hand-clean prob-
and drain plug. lem areas and re-
evaluate cleaning
procedure.
19
2.2.2 Cleaning and disinfection ing chemicals and the machine manufacturer to
The hygienic quality of milk affects the quality and compose the best cleaning routine for each spe-
safety aspects of the end-product and the health cific milking parlour and equipment. It is thus of
of the consumer. The primary producer has the utmost importance to use a reliable supplier of
responsibility to produce milk under clean and cleaning chemicals that will offer this very impor-
hygienic conditions, employing approved tech- tant service.
niques and procedures to clean and disinfect the
milking parlour and milking equipment. The supplier of cleaning chemicals should assist
in supplying and implementing cleaning and
Cleaning and disinfection are complementary disinfection programmes as well as material safe-
processes: Neither process alone will achieve the ty data sheets for each product in their range.
desired end-result. Milk with low bacterial and
somatic cell counts cannot be produced unless The following should be available:
milking equipment is effectively cleaned and dis- • Sufficient hot running water to facilitate clean-
infected between milkings. Relatively simple and ing for the size of the milking machine.
inexpensive cleaning and disinfection procedures • Cleaning chemicals and disinfectants must be
can effectively remove and prevent milk contact registered by the SABS.
surfaces as a source of contamination. • A documented cleaning procedure for the
milking machine.
The cleaning and disinfection routine of milk- • A documented cleaning procedure for manual
ing machines may differ because of the different cleaning.
manufacturers and suppliers of cleaning chemi- • Clearly marked cleaning equipment for the
cals. It is best to consult with the supplier of clean- milking parlour.
20
GOOD DAIRY FARMING PRACTICES
MILKING PARLOUR
Examples of suggested
Good dairy farming practice
measures for achieving Objectives
(GFP)
GFP
• Ensure that structures are
made from smooth-fin-
ished, non-absorbing and
resistant-free material.
21
The milk room is also known as the bulk tank
room and is the area where the milk is stored
and cooled after milking. It should only be
used for the cooling and storage of milk,
and for cleaning and storing milking uten-
sils. All other activities, including storage of
any chemicals or veterinary medicine, asso-
ciated with the milking operation should be
performed in other areas. The location of the
milk room must allow easy access to the milk-
ing operations and the milk tanker.
22
3.1 STRUCTURE ed or at night if the milk room is not otherwise
Take all measures necessary to ensure good secured from the parlour entrance, e.g. if the
hygiene practices and to prevent contami- parlour itself is not secured from the outside.
nation. Structures made from a smoothly
finished, non-absorbing and corrosion-resis- 3.1.2 Scullery
tant material that are free of any open seams Provision shall be made for the cleaning of
and cracks, will assist in effective cleaning and containers and unfixed apparatus and equip-
unnecessary dirt accumulation. ment which shall prevent possible cross-con-
tamination.
REGULATION R961
6. (3) In the case of a milking room: REGULATION R961
(a) Such milking room shall comply mutatis
6. (1) (a) (iv) A scullery for the washing, clean-
mutandis with the provisions of sub-regulation ing, disinfection and sterilisation of milk
(2 (e), (i), (f ), (g), (h) and (i). containers and other unfixed apparatus and
(d) Such milking room shall be erected so that equipment should be used in the handling of
a milk tanker can be connected to a bulk farm milk.
tank through a suitable opening and the dis- (3) In the case of a milking room:
tance between the two connection points shall (b) Where the scullery forms an integral part
not exceed six metres. of the milking room as referred to in sub-
(e) Such milking room shall be rodent-proof. regulation (1) (b) (ii), there shall be sufficient
(f ) The doors should have smooth, non-ab- space to allow for the cleaning and disinfec-
sorbent surfaces, and should be easy to clean tion of all milk containers and the storage of
and, where necessary, disinfected. milk.
(g) Windows should be easy to clean, be con- (c) Such milking room shall be provided with
structed to minimise the build-up of dirt and, at least one sink, with hot and cold water (or
where necessary, be fitted with removable temperature-controlled water), and running
and cleanable insect-proof screens. Where water with the run-off connected to a dispos-
necessary, windows should be fixed. al system.
(h) Such milking room may be equipped with
a farm tank referred to in regulation 7(3) for 3.1.3 Doors, walls and floors
the storage of milk. Doors and walls must be complete and undam-
aged with a washable finish. Acceptable finish-
3.1.1 Milking parlour and milk room es include any sealed surfaces such as:
The milking parlour and milk room shall be • Good quality, sealed, cement rendering.
physically separated by a closed door. During • Non-flaking painted finishes.
milking this door shall be kept closed. The fol- • Tiles used shall be well-maintained and
lowing factors shall be addressed: sealed, grouting must be sealed properly.
• The door shall be undamaged and well- • Undamaged, close-fitting plastic sheeting.
fitting. • Painted or galvanised doors.
• Soundness of the door surface. • The door leading from the milk room to the
• Well-maintained wooden surfaces are ac- parlour must be clean on the milk room side.
ceptable.
Milk room (bulk tank room) walls shall be well-
The door separating the milking parlour and maintained, undamaged and shall be covered
the milk room shall be locked when unattend- by a washable, sealed surface.
23
Attention shall be paid to any lintels around the croorganisms. Damaged and uneven floors
entrance to the milk room as these are often per- will negatively impact on dust and pest pre-
meable. Dirt and mould shall not be allowed to vention as well as adequate cleaning.
accumulate. The hose port or hose pipe opening
used during milk collection, must be located in REGULATION R961
an exterior wall and fitted with a tight self-clos- 6. (2) (h) The floors shall be constructed to allow ad-
ing door. equate drainage and cleaning.
7.2.3.11 External doors shall be so construct- 3.1.4 Ceilings, roofs and overhead
ed to prevent the entry of rainwater into the structures
food-handling areas and shall be kept closed Ceilings, roof linings, girders and/or beams shall
when not in use. be designed and maintained to minimise the ac-
cumulation of dirt and dust and any risk of creating
Floors shall be well-maintained and effectively space for vermin.
sloped to ensure effective drainage. Standing
water will lead to the growth of unwanted mi- Attention must be paid to false ceilings. These
24
are a potential source of dust and can provide 3.1.5 Windows
vermin with an entry point into the storage Windows must be well-fitting, entire and
room. There should be no gaps in ceilings or weatherproof. Window frames must be free
around pipelines entering the milk room. from cracks, rust, flaking paint or loose putty.
Window sills must be entire and preferable
Ceilings must be visibly clean (e.g. free from sloped. All windows that are not permanent-
mould, cobwebs and fly excretions). Beams ly secured shall have fly screens fitted, which
and girders shall be free from rust and dust. shall be regularly cleaned.
25
REGULATION R961 Inside the buildings all potential refuge for
6. (2) (i) Shall be adequately ventilated and pests, such as holes and crevices in walls and
illuminated. floors, obsolete material and equipment, etc.,
(6) A holder shall see to it that: must be eliminated. Other elements such as
(i) A nuisance or a condition that is a electrical panels, routes for pipes and cables
health hazard is not caused or does not between adjacent premises should be sealed.
arise.
The presence of food and water attracts pests
SANS 10049 and permits their reproduction. Nou rishing
7.2.7.1 The ventilation shall ensure adequate substances and garbage must not be left un-
circulation of air, shall remove excess water protected, and stagnant water must be avoid-
vapour and shall prevent the build-up of ex- ed. Pesticides or insecticides should not be
cessive heat, the formation of condensate stored in the milking room.
and the growth of mould. Natural ventilation
shall be augmented, where necessary, by me- No cats, dogs or domestic fowl should be al-
chanical means. lowed in the milk room.
ISO/TS 22002-3
5.3 (d) Design buildings in accordance with
the required level of hygiene, by providing
adequate ventilation, lighting and cleanabil-
ity, to minimise the exposure of food-produc-
ing animals and their products to contami-
nants and pests.
26
milk room for easy access to all areas for clean- a) Surface texture.
ing, inspection and maintenance. The storage b) Cleaning and inspection.
and cooling equipment will only be used for c) Disinfection, pasteurisation and sterilistion.
milk and no other purpose. The bulk tank must d) Microbial ingress.
not be located over a drain. Where possible, no e) Draining.
lights should be placed directly over the bulk f ) Dead spaces.
tank. g) Joints.
h) Coatings.
SANS 10049 i) Internal angles.
7.3.1.2 All food-handling equipment and uten- j) Corners and grooves.
sils that come into contact with the food shall k) Seals and gaskets.
be smooth-surfaced, light-coloured and of a l) O-rings and joint-rings.
suitable corrosion-resistant, non-absorbent m) Fasteners.
material coated surface suitable for use with n) Intrusions.
food, but should preferably be made of stain- o) Sensor, sensor connections and other con-
less steel. nections.
p) Shafts and bearings.
7.3.1.3 The materials, design and construction q) Openings and covers.
of machinery and equipment, including hoses,
shall be suitable for food-handling processes 7.3.1.7 The design and construction of food con-
and shall prevent the contamination of the tact surfaces and non-food contact surfaces shall
food product during operations. The materi- be appropriate to the requirements of the food-
als, design and construction of machinery and handling process and shall be cleanable. These
equipment shall also be suitable for their in- surfaces shall prevent ingress of moisture and,
tended use. where necessary, shall be capable of being disin-
fected. Permanent metal-to-metal or non-metal
7.3.1.4 The equipment and utensils for food joints shall be continuously welded or bonded
handling shall be of hygienic design with no to prevent ingress of unwanted material.
open joints or crevices, and shall be construct-
ed to facilitate their cleaning and disinfection. 7.3.1.8 Equipment shall be designed, fabricated
The food-handling organisation and its equip- and installed to prevent the ingress of unwant-
ment shall be designed to facilitate the clean- ed fluids (for example, lubricating and hydrau-
ing and disinfection of the areas under such lic fluids, as well as signal transfer liquids) into
equipment. Open ends and curled edges shall the food product. Where equipment failure can
be satisfactorily sealed to prevent the accu- result in these fluids coming into contact with
mulation of organic material and dirt. Where the food product, these fluids shall be non-tox-
necessary, as in the case of equipment that ic and compatible with the food product.
cannot be cleaned in situ, it will be possible
to dismantle the equipment for cleaning and 7.3.1.9 All parts of stationary equipment or
disinfection. equipment that is not readily movable shall be
installed away from the walls and ceilings at
7.3.1.5 Surfaces with which the food comes into distances sufficient to allow access for clean-
contact shall not be painted. ing and inspection. All permanently mount-
ed equipment shall be either installed high
7.3.1.6 The design and materials of food contact enough above the floor to allow access for
surfaces shall be hygienic and, where applica- cleaning and inspection, or shall be completely
ble, shall take the following into consideration: sealed to the floor.
27
7.3.1.10 Equipment shall preferably not be is accessible for the purpose of washing
sunk into the floor, but if this is unavoidable, and disinfection.
the installation of the equipment shall be (d) Not be used for any other purpose ex-
such as to be acceptable. Sunken areas shall cept the handling of milk.
be well-drained.
3.2.2 Bulk milk tank
7.3.1.11 Copper, lead and their alloys (other The bulk tank should be designed and con-
than solder), and other metals or materials structed to ensure the most hygienic condi-
detrimental to health, shall not be used in the tions of milk handling, storage and cooling.
construction of equipment that comes into According to SANS 708, stainless steel of an
contact with the raw materials or with the un- AISI Type 304 shall be used in the construction
protected food at any stage of its handling. of a farm bulk tank. Metals for cooling coils and
other components that will come into contact
7.3.1.12 Where applicable, equipment shall with water, should be such to prevent corro-
be exhausted to the outside to prevent exces- sion or rust. Rubber components will comply
sive condensation. with the relevant requirements regarding to
hardness, tensile strength, compression set,
7.3.1.13 The use of solder in equipment shall resistance to butter fat and steam.
be minimised.
Main covers for open tanks must be fitted
3.2.1 Milk containers with hinges, which shall enable it to be re-
A milk container must be made of a material moved or to maintain the cover in a half-open
that is non-toxic and that won’t tunicate the position. The manhole should be covered in
milk or taint the milk. Materials that can be such a way that it will adequately overlap and
used include: seal the manhole. A closed tank shall be fit-
• Stainless steel of an AISI 316/304. ted with a ventilator that will ensure effective
• Aluminium (only for milk cans). drainage and sealing of the tank.
Milk containers should have a smooth finish The blades of the agitator must be welded to
and be free of open seams, cracks and rust the shaft and the shaft must be fitted with a
stains. Seams, cracks, rust and rough surfaces coupling that facilitates the removal of the
act as a breeding ground for bacteria. It also agitator. There shall be a movable deflector
prevents proper cleaning and disinfection of of acceptable material that will prevent the
containers. entry of moisture and contaminants into the
bulk tank. The switch of the agitator needs
REGULATION R961 to be clearly visible, e.g. to the tank driver. A
7. (1) A milk container shall: contents chart verified against the dipstick
(a) Be designed and constructed in such a graduations in millimetres should be avail-
way that it has a smooth finish, free from able for each bulk tank.
open seams, cracks and rust stains, to en-
sure that, where necessary, it can be ad- Each bulk tank must have an acceptable tem-
equately cleaned, disinfected and main- perature-indicating device and a thermostat.
tained to avoid the contamination of milk. The position of the temperature dial shall be
(b) Not be made wholly or partly of copper, such that the indicated temperature can be
or any copper alloy or any toxic material. easily read by everyone, e.g. the tanker driver.
(c) Be constructed in such a way that any In the case of a digital thermometer the fig-
surface that comes into contact with milk ures shall be of at least 6mm.
28
The thermometer of the milk cooling tank must (c) Be constructed in such a way that any
be calibrated on an annual basis. Verification of surface that comes into contact with milk is
the thermometer can be done in collaboration accessible for the purpose of washing and
with the milk buyer/processor. The use of glass disinfection.
and mercury thermometers is prohibited as (d) Not be used for any other purpose except
this is a serious food safety risk. the handling of milk.
29
3.2.3 Handling and storage of milk prevent milk contact surfaces from becoming a
Immediately after milking, the milk must source of contamination.
be stored in milk storage equipment which The cleaning and disinfection routine of milking
should be properly designed, maintained, storage equipment may differ because of the
cleaned and disinfected. Time and tempera- different manufacturers and suppliers of clean-
ture control is important during the storage ing chemicals.
of the milk. The milk must be cooled down to
<5⁰C within three hours of milking and must The supplier of cleaning chemicals should be an
be kept at this temperature until milk collec- integrated part of the cleaning routine by sup-
tion. Care should be taken that the milk does plying cleaning programmes and material safety
not freeze. data sheets for each product in their range.
30
• Increasing the lifespan of the cleaning taminated themselves or by being a source of
equipment and contribute to the reduction foreign materials. Cleaning cloths of a woven
in cleaning costs. fabric shall only be used if they are laundered
• Assisting the personnel in having a respon- and disinfected or sterilised according to a doc-
sible attitude towards hygiene measures. umented schedule. Alternatively, disposable or
paper towels can be used. Cleaning chemicals
All brooms and hand brushes used for cleaning and disinfectants, other than those used on a
in the milk room area must be made of material daily basis, may not be stored in the milk room.
other than wood and should have nylon bristles,
which should ideally be coloured to enable the REGULATION R961
detection of detached bristles, should be kept 7. (5) Milk containers, and other fixed and
clean and in good condition and, when not in unfixed apparatus and equipment, shall be
use, must be hung up with bristles facing down- washed and disinfected after use so that
wards, to aid drying. Cleaning equipment must they are clean, that fats and milk residues
be marked by colour-coding or other means so are dissolved and removed, and that the
that the equipment used for specific purposes bacteriological count on surfaces coming into
can be easily identified, e.g. brushes used for contact with milk does not exceed ten bacteria
cleaning the floors shall not be used on equip- per 100 square millimetres of such surfaces
ment surfaces (inside or outside of equipment). after disinfection. The swabbing of the contact
surfaces shall be conducted according to the
When using cleaning cloths and scouring pads, SABS Standard Test Method 763: Efficacy of
care shall be taken to ensure that they are not Cleaning Plant, Equipment and Utensils: Swab
a source of contamination, e.g. by being con- Technique.
31
GOOD DAIRY FARMING PRACTICES
MILKING ROOM
Examples of suggested
Good dairy farming practice
measures for achieving Objectives
(GFP)
GFP
• Ensure that structures are
made from smooth-fin-
ished, non-absorbing and
resistant-free material.
32
34
35
36
37
38
39
4. GOOD MILKING PRACTICES 2
SUPPLIERS 23
1
4.1 GOOD MILKING PRACTICES ISO / TS 22002-3
Animals whose milk is unfit for human con- 7.4 (b) Clean and, where necessary, disinfect all
sumption need to be clearly identified and teats before milking, by appropriate means.
milked separately with the milk disposed of in
such a manner as to ensure that the milk does Implement effective control over and inspection
not contaminate the bulk tank milk. Clean milk- of the milk of individual cows before milking
ing utensils, clean hands and short nails are an starts, e.g. strip cup, California Mastitis Test (CMT)
essential part of good milking practices. or an electronic system. The foremilk needs to
be checked for any abnormality, e.g. clots or pus
ISO / TS 22002-3 signifying mastitis. It is good practice to discard
7.4 The activity of milking shall be conducted the first few drops of milk as these contain a
in such a way that it minimises the likelihood of large number of micro-organisms. Care needs to
contaminating the milk. The organisation shall be taken that the foremilk shall be collected in
identify and implement measures that mini- a cup or utensil and not be thrown on the floor,
mise the likelihood of contaminating the milk where it will lead to contamination.
when milking.
REGULATION R961
NOTE: Examples of events that increase the like- 8 (1) The first/foremilk from every teat shall be
lihood of contaminating the milk are urination taken as a sample to be tested for visual exami-
and defecation related to stress and animal dis- nation and shall be disposed of after testing in
comfort during milking, which can easily cause such a manner that it prevents contamination
these body wastes to enter the teat suction cups. of the area. If such testing reveals any signs of
abnormality in the milk, the milk of the animal
The colostrum and milk that do not appear nor- concerned shall be kept separate and shall not
mal shall be excluded from the food chain. be mixed with other milk or used for human
consumption.
If the organisation discovers that milk intended
for human consumption has been contami- ISO / TS 22002-3
nated during milking, it shall take appropriate 7.4 (a) Conduct, prior to milking a cow, an evalu-
action to prevent such milk from entering the ation of the milk by visual examination or physi-
food chain. cochemical indicators, after careful observation
of the cow behaviour and the aspect of its udder
The udders and teats must be clean and dry and teats, to allow verification of whether the
prior to milking. Disposable cloths should be milk appears normal and is not likely to contami-
used to ensure single usage and prevent cross- nate food.
contamination between animals.
Proper control must be exercised over any lu-
REGULATION R961 bricants (e.g. teat dip or cream) used during the
9 (7) All flanks, udders, bellies and tails of visibly milking process.
dirty milk animals shall be cleaned before the
milking process, and, if necessary, dried with a REGULATION R961
disposable or clean towel. 9 (6) Substances and materials used in the milk-
2
ing process or on dairy stock shall be kept Udder preparation
in containers that are free of foreign or toxic
matter and dirt, and such containers shall
be covered with tight-fitting lids when not
in use. Where applicable, such substances
and materials shall be approved in terms of
the Fertilisers, Farm Feeds, Agricultural Rem-
edies and Stock Remedies Act, 1947 (Act 36 of
1947).
3
infection. Paper towels need to be used to dry a strip cup to examine foremilk prior to each
the teats and the base of the udder. Use pa- milking. Correct usage of a strip cup can be a
per towels only once to prevent the spread of valuable aid in detecting mastitis symptoms,
mastitis-causing organisms from cow to cow. which include clotty, stringy or watery milk. This
observation should be made on each quarter
Pre-dipping works best when teats are relative- of every cow at each milking.
ly clean. The entire length of the teat must be
immersed in the sanitiser. Pre-dip must remain Because organisms may be spread by using
in contact with the teat for 30 seconds and then dirty strip cups, strip cups must be cleaned and
be thoroughly wiped off prior to attaching the sanitised after each milking. The milk in the
milking unit. strip cup should not be disposed of on the floor
of the milking parlour to prevent cross-conta
mination. Milk must never be stripped into the
hand because this routine spreads organisms
from cow to cow.
4
can result in an increase in infected quarters. pain or injury to the animal. Use buckets that are
The majority of new infections resulting from non-corrosive, easy to clean and disinfect, and
liner slips occur near the end of milking. Towards do not taint the milk. Avoid contaminating the
the end of milking, when a teat cup liner slips collected milk with foreign material such as dust,
and the liner opens, small droplets of milk may dirt, soil, urine, manure and flies.
be propelled back against the end of the teat.
These droplets may contain mastitis-causing or- The use of teat dip
ganisms which in some instances may enter the Teat disinfectant may be applied after milk-
udder. ing when necessary. Dip at least the lower
one-third of each teat in a commercial teat
Since milk flow near the end of milking is mini- antiseptic product after every milking. A good
mal, chances of the organisms being flushed out teat dip destroys organisms on teats, prevents
of the quarter are reduced and an infection may teat canal colonisation of organisms and elim-
result. inates existing teat canal infections. A variety
of teat dip products are available.
Shut off vacuum before removing the unit
The unit must be removed as soon as the last Maintain teat dip cups in a clean and sanitary
quarter milks out. In parlours equipped with manner, and never pour the remaining dip
automatic detachers care should be taken to en- back into the original container. Teat spraying
sure that they are properly adjusted. A minute or is an alternative to teat dipping. Results may
two of over-milking with a properly functioning be acceptable if done correctly with a suitable
milking machine is not a major cause of mastitis. spray device that provides adequate coverage
However, the risk of liner slip and a possible new of each teat. A common problem frequently
infection is the greatest during over-milking. The observed with spraying is that only a portion
manner in which teat cups are removed is usu- of the teat is sprayed.
ally as important as when they are attached.
4.3 TEAT AND UDDER HEALTH
Vacuums should always be shut off before Teat and udder health directly influences the
teat cups are removed. The practice of pulling quality of milk. Anything that compromises
the unit off under vacuum, must be avoided the health of the teat end potentially weakens
because it may result in liner slip and a new the ability of the sphincter muscles to properly
infection in one of the other quarters. The close the streak canal or the ability of the kera-
incorrect removal of units constitutes a very sig- tin lining to seal off the canal.
nificant threat to udder health.
Chapped teats during winter, teats that are
Hand-milking traumatised by being stepped on or from
The correct technique for hand milking is to re- improper milking machine function, improper
strain the animal to be milked using a method or repeated insertion of teat cannulas for intra-
that does not cause pain or injury. Ensure that mammary infusion of antibiotics or other intra-
the milker’s hands are clean and dry. Prepare mammary treatments for draining milk from
the teats for milking, ensuring they are clean teats that are damaged, inadequate vacuum
and dry. Handle the teats gently, ideally using level and pulsation rate and ratio or teat dipping
the ‘fist-grip’ method, avoiding any discomfort, all may compromise the health of the teat.
5
GOOD DAIRY FARMING PRACTICES
GOOD MILKING PRACTICES
Good dairy farming practice Examples of suggested
Objectives
(GFP) measures for achieving GFP
• Identify individual animals
that require special milking
management.
• Milk animals regularly using
consistent milking tech-
niques.
• Ensure appropriate udder
Ensure milking routines
preparation for milking.
do not injure the animals Dairy farming practices en-
• Ensure proper milking
or introduce contaminants sure good udder preparation
machine attachment and
into milk. and milking practices.
detachment.
• Ensure adequate and
hygienic hand milking.
• Use only approved dips,
sprays and lubricants.
• Segregate milk harvested
from sick or treated animals
for appropriate disposal
• Ensure that the milking area
is clean.
• Ensure that the personnel
adhere to hygiene practices,
e.g. clean protective cloth- Limit the potential of poor
Effectively hygiene
ing and effective hand- hygiene practices to prevent
practices
washing techniques. contamination of the milk.
• Ensure that the personnel
do not have any commu-
nicable disease or cuts or
wounds on their hands.
6
The OIE Terrestrial Animal Health Code, the SPS originate from the dairy cow directly or from
Agreement and the Codex Alimentarius are the the environment at any stage from produc-
three most essential reference documents to tion to consumption. Food-borne illnesses
guide decision-making for the formulation can be caused by infectious or toxic agents
and evaluation of sanitary measures for the and usually account for the vast majority of
control of animal diseases. The Code is not a all cases of intestinal disease reported.
textbook on animal diseases, but identifies
and recommends standards and guidelines Zoonoses of particular interest to the dairy in-
not only to facilitate trade in milking animals dustry include, but is not limited to, brucellosis,
and their products, but also to help countries tuberculosis, leptospirosis, viruses, mycoses
to protect their dairy industries against the as well as bacteria and rickettsia causing
introduction of trade-sensitive diseases of mastitis, some of which are able to produce
dairy animals. toxins with varying heat stability.
There are 15 diseases listed in the Code that 5.1 Herd health
concern milk and milk products: Maintaining good animal health is essential
• Foot-and-mouth disease. to produce high quality and safe milk and is
• Rinderpest. critical to ensure optimal production and prof-
• Lumpy skin disease. itability. Larger herds demand intensive man-
• Enzootic bovine leucosis. agement as the increase in numbers increases
• Paratuberculosis (Johne’s disease). the risk of disease. Pro-active health manage-
• Peste des petits ruminants. ment is essential, especially to detect disease
• Sheep and goat pox. as early as possible at a sub-clinical level.
• Caprine arthritis/encephalitis.
• Contagious agalactia. It is essential to have a health herd manage-
• Rift Valley fever. ment plan in place that specifies the preven-
• Anthrax. tive actions necessary to prevent new infec-
• Leptospirosis. tion and deal with existing inadequacies in
• Tuberculosis. animal health. Such a programme will include
• Brucellosis. national and regional requirements, and the
needs of the milk buyer.
In all 15 diseases, milk or milk products are im-
plicated as a means of transmission of patho- Measures must be taken to prevent disease
gens between animals or between animals and from being introduced into a herd. These
humans. measures may include:
• Having a closed herd.
In addition, it has recently been determined • Acquire animals with known health sta-
that 62% of the 1 415 human infectious tus, e.g. TB, brucellosis, mastitis.
agents known to man can be transmitted • Place new animals under quarantine and
between animals and humans and are there- perform the necessary tests.
fore called zoonoses. Zoonoses transmitted • Prevent contact with neighbouring ani-
through milk and dairy products can either mals and prevent communal grazing.
7
• I mplement a protocol for visitors and ( 4) The milk of any milk animal that is or ap-
vehicles. pears to be ill shall not be made available for
• Ensure water and feed quality. human consumption until such time as the
• Implement a protocol for immunisation. holder has made sure that the animal is not
• M inimise the susceptibility of animals suffering from a disease mentioned in sub-
to disease by implementing good farm- regulation (5).
ing practices, e.g. good milking practices
and good hygiene practices. (5) The milk of dairy stock that suffer from
• I mplement a good recordkeeping system mastitis, indurations of the udder, a secre-
as part of the herd or animal health man- tion of bloody or ropy milk or milk otherwise
agement. abnormal, tuberculosis, salmonellosis, acute
fever with the inclusion of anthrax, anaplas-
Furthermore, food safety requirements and mosis, redwater, ephemeral fever and lumpy
the requirements of customers with regards skin disease, septic metritis, septic multiple
to food safety issues, e.g. E. coli O157, Listeria mange, serious tick infection or brucello-
monocytogenes, Campylobacter spp. and Sal- sis, or that have any open or septic wounds
monella spp. outbreaks as well as rBST, need which may contaminate milk, milk contain-
to be taken into consideration. ers, or apparatus or equipment or people
who work with the milk animals, shall not be
Animal identification is essential in ensur- made available or used for human consump-
ing that health and treatment records can tion unless steps have been taken to the sat-
be kept. Animal health management helps isfaction of the local authority to eliminate
to prevent health problems from entering or such health hazard.
spreading within the herd.
ISO /TS 22002-3
Regulation R961
Health status of dairy stock 5.6 Working animals
9. (1) Every milk animal shall be marked with Working animals used for farming activities
a distinguishing and indelible mark which shall not increase the likelihood of contami-
could identify the animal. nating foods.
( 2) A register shall be kept of each separate The organisation shall identify and imple-
milk animal’s diseases, each withdrawal from ment measures to minimise the likelihood of
the dairy herd and each return to the dairy transferring contaminants from working ani-
herd for milking purposes, and all veterinary mals to foods, directly or indirectly through
examinations and treatment records with food-producing animals.
the name of the veterinarian, if involved in
such examinations or treatments. Depending on the operations and where ap-
propriate to minimise the likelihood of food
(3) Each individual milk animal shall be ex- contamination, examples of PRPs that shall
amined by a veterinarian at a minimum of at be implemented are to:
least once in every two-year cycle, provided a) Keep working animals in good health
that milk animals shall be further examined by appropriate check-ups, treatment or
as required, and a report shall be obtained vaccination by or upon recommendation
from the veterinarian after each examina- of a veterinarian or similarly recognised
tion. competent person in animal health.
8
5.1.1 Disease treatment • Information on how to recognise affected
Many cattle that become sick with common cattle.
diseases on dairy farms are treated routinely • Information on separate action steps that
by the producer or farm personnel rather than are related to the severity of the illness.
a veterinarian. Examples of diseases that are • Detailed treatment and management rec-
often routinely treated by producers include ommendations.
diarrhoea, milk fever and mastitis. Because any • Actions to be taken if the animal’s health
treatment increases the risk of residues in milk, does not substantially improve or becomes
treatments should be given according to pre- worse.
arranged protocols. These should be developed
by the veterinarian in consultation with the 5.1.1.1 Immunisation
producer. They should be readily available and A vaccination protocol should outline the re
written so that they are easily understood by commended vaccination procedures for each
the people who will be implementing them. management group on the herd. It shall in-
clude information on the vaccine to be used
Cows whose milk is unfit for human and dosage, the group to be vaccinated and
consumption (e.g. those having been recommendations on when they shall be vac-
treated with antibiotics) shall be clearly cinated.
identified.
Immunisation differs from
region to region.
Animals under treatment will usually produce
Your local veterinarian will be able to
milk unsuitable for consumption by man or any
provide you with the necessary
other animal on the farm. Both infected animals
information.
and the milk from infected animals, and those
PREVENTION IS BETTER THAN CURE.
under treatment, may need to be separated
to minimise the transmission of infection and
danger of contaminating the wholesome milk 5.1.1.2 Chemical and veterinary medicines
being produced on the farm. It is important to use only products that are
intended and approved for milk-producing
To ensure full compliance with these obliga- animals. Product labels give directions on use,
tions, the treatments applied shall be recorded suitability, treatment schedules (dose rates
for each animal. These should be written re- and frequencies) and effects on the animals
cords to allow proper traceability, to ensure and milk supply.
safe and suitable milk and to allow all involved
in managing the animals to act properly. Veterinary medicines are usually closely con-
trolled, often available only by prescription
Treatment records should include: Identifica- and usually with individual instructions for
tion of the animal, date of treatment, medicine use from the prescribing veterinarian. The in-
used, dosage, withdrawal period, date of end of structions provide for the safe and effective
withdrawal period and person responsible for use of these active products, and are the re-
treatment. sults of scientific study and clear evidence to
ensure effectiveness and safety. These instruc-
Treatment protocols can be in several formats, tions should be carefully followed and are ex-
e.g. cow cards, electronic and/or diary format. tremely important to ensure a complete milk
Treatment protocols for diseases or conditions withholding period for the animals that are
should contain: being treated.
9
Products and veterinary medicines are expen- ing an effective herd health management pro-
sive and need to be stored appropriately, as gramme, greatly reduce the need for the use of
instructed, because their durability and effec- antimicrobial agents.
tiveness may be substantially compromised
if handled improperly. Medicine may also be R1555
potentially dangerous when handled by un-
informed personnel and therefore shall to be Restrictions
stored securely, e.g. locked away. Proper sig- 2. No person shall use or sell raw milk intended
nage should indicate the presence of medi- for further processing which:
cine. (a) Contains the following:
(i) Antibiotics or other antimicrobial substances
A medicine or vaccine register should be kept in amounts that exceed the maximum residue
and should include the name of medicine, levels stipulated in the Regulations governing
batch number, date purchased, where it was Maximum Limits for Veterinary Medicine and
purchased, volume, active ingredient, expiry Stock Remedy Residues that may be present in
date, intended use and storage location. Foodstuffs (Government Notice No. R1809 of 3
July 1992, as amended, hereafter referred to as
Regulation R961 the Maximum Limits for Veterinary Medicines
and Stock Remedy Residues Regulations), or
Health status of dairy stock which virtue of a presumptive test is suspected
9 (6) Substances and materials used in the to contain antibiotics or other antimicrobial
milking process or on dairy stock shall be kept substances in amounts that exceed such maxi-
in containers that are free of foreign or toxic mum residue levels.
matter and dirt, and such containers when not
in use shall be covered with tight-fitting lids. 5.1.1.4 Disposal of hazardous waste
Where applicable, such substances and mate- Hazardous waste includes medicine containers
rials shall be approved in terms of the Fertilis- and needles. This waste should be disposed of
ers, Farm Feeds, Agricultural Remedies and Stock in such a manner that no humans or animals
Remedies Act, 1947 (Act 36 of 1947). will be harmed or that the environment will not
be contaminated. Needles need to be stored
5.1.1.3 Antibiotics in a dedicated and clearly marked container
Antimicrobial agents play a significant role in which needs to be disposed of at a veterinary
animal health and welfare management. Strict office or clinic.
protocol and adequate identification shall pre-
vent the antimicrobial agents from entering the
milk. However, the emergence of multi-resistant
bacteria poses a challenge to the dairy indus-
try, especially to the primary producer. These
bacteria are resistant to antibiotics and pose a
risk to human health, especially to children, the
elderly and immune-compromised individuals.
Improper and misuse of antibiotics will lead to
an increase in multi-resistant bacteria.
10
can spread through air, manure, saliva, blood owners on the farm, are tested negative from
and milk. Children under the age of six years are the start. If there are any positive reactions at
very susceptible to TB and infection can lead to any stage, further serological tests will be done
the death of the child. This is why it is of utmost and possible other samples will be collected
importance to ensure that your herd is TB-free. (milk, lymph nodes, cotyledons) to establish
It is furthermore a legal requirement in terms the status of the herd.
of R961 that dairy farmers must put measures
into place to ensure that dairy animals of which The herd must test negative as follows before a
the milk is destined for human consumption, declaration can be issued:
are free from contagious diseases such as TB. • First negative test – re-test after 60 days.
A TB-test can only be conducted by a registered • Second negative test – re-test after 60 days.
veterinarian. • Third negative test – re-test after six months
while monthly milk ring tests are performed.
Obtaining a declaration If any MRT-positive result is obtained,
The first declaration issued by the state re-testing must be performed immediately.
veterinarian indicating that all animals tested • Forth negative test – if heifers from infect-
are free from bovine tuberculosis, is issued ed cows are slaughtered, the declaration
after two negative intradermal tests within a can be issued. If not, a negative test after a
three-month interval. This may differ between year is required before the declaration can
provinces. be issued while monthly milk ring tests
are performed. If any MRT-positive result is
Maintaining the declaration obtained, re-testing should be performed
The declaration is valid for a period of two years immediately.
from the date of the last test. This declaration
is maintained with a single intra-dermal test Maintaining the declaration
performed by a private veterinarian with a two- The declaration is valid for a period of two years
year interval. The cost of the maintenance test from the date on which the last test was per-
is for the producer’s account. formed. Should brucellosis occur in the herd,
the producer must adhere to the following:
5.1.3 Brucellosis (CA) • Annual serology test performed by a pri-
Brucellosis is a chronic but not deadly disease. vate veterinarian. Declaration issued after a
Humans can be infected by the Brucella bacteri- negative serological test result is obtained.
um if they drink contaminated milk, which may OR
cause a disease called rock fever also known as • Monthly bulk milk sample for the brucel-
brucellosis. Symptoms in humans include ach- losis milk ring test (MRT). A declaration
ing joints, fever and headaches. As with TB, all is issued after twelve negative milk ring
farmers supplying milk for human consump- test results, not more than 30 days apart.
tion must have a brucellosis-free herd. Brucel- A declaration will only be issued on MRT
losis can be tested with a blood test, but this results if it has been done according to pre-
blood must be drawn by a registered veterinar- scripts and provided that there is no gap
ian. between the previous declaration and the
start of negative milk ring tests.
Obtaining the declaration
The first declaration is issued by the state veter- It is recommended that a monthly bulk tank
inarian after two negative serological tests with milk sample for a milk ring test should be im-
a 2-3 months interval, on condition that all the plemented in areas where high incidences of
female cattle over 18 months of age of all the brucellosis occur. If the declaration has been is-
11
sued previously and has lapsed, one negative state veterinarian of that area. The state veteri-
serological test shall be done on condition that narian will manage the brucellosis according to
all the female cattle over 18 months of age of protocol, which will include the following:
all the owners on the farm tested negative. • Vaccination protocol.
• Bleeding of the herd on a two-monthly ba-
NB: It is the responsibility of the milk producer sis for serology tests up to first negative se-
to ensure that a monthly milk ring test is done rology test.
or to ensure that his milk buyer does it on his • Identification of positive animals accord-
behalf. This is very important for maintaining ing to guidelines and protocol.
and re-issuing of the declaration. Milk ring test
results must also be forwarded to the relevant Before a positive herd can be declared nega-
state veterinarian’s office on a monthly base. tive, the following negative tests shall be ob-
tained:
5.1.4 Issuing of brucellosis and • First negative test – re-test after 60 days.
tuberculosis declarations • Second negative test – re-test after 60
The provincial state veterinarian will issue the days.
declarations after he received the results from • Third negative test – re-test after six
the private veterinarian. It is the responsibil- months with monthly MRTs performed to
ity of the private veterinarian who performed monitor the situation.
the tests to forward the results to the relevant • Fourth negative test – a declaration can
state veterinarian’s office. be issued if heifers from infected cows are
slaughtered out. If not:
It is of utmost importance that milk buyers and • Fifth negative test – after 12 months. A
processors ensure that milk is obtained from a declaration can then be issued.
milk producer that can provide TB and CA dec-
larations. These declarations are requirements 5.1.4.2 What happens when a herd tests
in terms of the: positive for tuberculosis?
• Notifiable and controlled animal diseases As in the case of a positive herd for brucellosis,
in the Animal Diseases Act (Act 35 of 1984). a positive tuberculosis herd is also the respon-
• Regulations of the Foodstuffs, Cosmetics sibility of the state veterinarian of the area to
and Disinfectants Act (Act 54 of 1972). handle it according to protocol.
5.1.4.1 What happens when a herd tests Positive herds are handled as follows:
positive for brucellosis? After the herd has been identified as TB-posi-
All positive herds are under the control of the tive, a declaration shall be issued if two nega-
government – provincial directorate of veteri- tive test results are obtained within a three-
nary services, state veterinarian of that area. month interval.
All tests are done at government expense,
provided tests are done by their staff. If an What must the milk buyer do in the case of a
owner prefers to use a private veterinarian, it TB- or CA-positive dairy herd
will be at the owner’s expense. When a milk Milk from a positive brucellosis herd can still
producer has a positive MRT, an animal health be purchased and processed. It is, however,
technician of the area will bleed the herd as important that the milk should be effectively
soon as possible. pasteurised. It is also important that coopera-
tion is given by a dairy producer to the state
Positive herds are handled as follows: veterinarian for the effective handling of the
All positive herds are under the control of the herd.
12
5.1.5 Mastitis • ilk dumped for antibiotics is the major
M
Mastitis is the most costly and common disease cost associated with clinical mastitis. Dis-
on a dairy farm and is a production, quality and carded milk and decreased production ac-
food safety issue. Undetected at a subclinical counts for about 85% of the cost of clinical
level, it may not be effectively prevented or mastitis.
controlled. Mastitis causes significant losses • Veterinary costs.
through reduced milk production and lower • Labour costs.
milk quality. Profit loss is real and could mean • Culling and death costs.
the difference between the success and fail- • Lost milk quality premiums due to in-
ure of a dairy operation, e.g. an udder quarter creased SCC, decreased milk fat and de-
chronically infected with subclinical mastitis creased protein, which may occur as a re-
and with an SCC of 300 000 cells/ml will lead sult of mastitis.
to a 6% average loss of potential milk produc-
tion. Effective control and prevention
Attempts to solve udder health problems with
Mastitis is an inflammation of the milk- antibiotics is not the solution, because antibi-
producing tissue of the udder. It is caused by: otics have no effect on somatic cells. Antibiotic
• Primarily bacterial infection, e.g. Staphyloc- treatment can at best only be used against bac-
cocus aureus and Streptococcus agalactiae. teria and is often found not to be successful.
• Mechanical trauma.
• Thermal trauma. A number of key management issues need to
• Improper use of chemicals. be addressed to maintain udder health. These
• Injury. include:
• Pest control, e.g. fly control.
It presents either as subclinical or clinical mas- • Correct nutrition.
titis. Subclinical mastitis is not noticeable to the • Personal hygiene.
naked eye, while clinical mastitis is recognised • General hygiene.
when flakes or clots are seen in a milk sample • Personnel training.
and swollen, painful and/or hot-to-touch ud- • Good milking practices.
ders with an abnormal milk secretion, e.g. the • Maintenance of the milking equipment.
milk appears thin, discoloured or watery, are • The identification of problem animals.
observed. The cow may have a rapid pulse and
loss of appetite. Any increase in SCCs, which Flies play a significant role in poor udder
is a normal constituent of cows’ milk at a rate health. They are efficient vectors of disease and
of about 100 000 cells/ml in bulk herd milk, is can transmit mastitis-causing bacteria such as
caused by compromised udder health. Staphyloccocus aureus, E. coli and Streptococcus
13
uberis. They also cause irritation and the contin- Mastitis prevention programmes are devel-
ued stress results in reduced milk production oped for a herd using knowledge of the masti-
and an increase in the SCC. Biting flies can cause tis infections that the herd is most at risk of, the
an irritable reaction and stress with accompany- milk quality objectives, facility design, current
ing udder health problems. management practices, concurrent diseases,
environmental conditions and labour avail-
Fly problems are preventable and fly manage- ability. The prevention of new infections and
ment should be part of any udder health pro- elimination of existing infections are the main
gramme. Best management practices include objectives of a mastitis prevention programme.
cleanliness, good drainage and the continuous Goals should be developed by a producer in
removal of manure and organic matter from conjunction with his/her herd veterinarian to
around the parlour and calf-rearing areas to develop an approach for improvement in ani-
eliminate potential fly-breeding areas. Wasps, mal health and milk quality.
bait and knock-down sprays will also help to
control fly populations. Overall goals to strive for may include:
• The maintenance of SCC below 200 000
Strategic prevention programmes cells per millilitre for a bulk tank milk.
For the development of strategic prevention • A reduction in the occurrence of clinical
programmes for particular herd mastitis, infec- mastitis to two or fewer clinical cases per
tions are classified as arising from either cow or 100 cows per month (<24% of cows affect-
environmental sources. Mastitis caused by infec- ed per year).
tions whose sources are the cows themselves, is • The eradication of a specific mastitis-
called contagious mastitis. Contagious mastitis causing bacteria from the herd.
spreads from infected cows’ udders and teat skin • Maintenance of a low culling rate due to
to uninfected cows at milking time. Environmen- mastitis.
tal mastitis occurs when bacteria from manure
contaminating the cow’s environment, enters From an animal welfare perspective,
the teat ends. Cows are at risk of environmental mastitis infection can be a local painful
infections at all times during the day and year. infection for the cow that can,
depending on the type of infection and
Udder health, e.g. mastitis, directly the resistance of the cow, also cause
influences the quantity and quality systemic illness resulting in fever, dehy-
of milk produced. dration, depression and even death.
14
individual cow somatic cell counting and detect herd-specific risk factors for envi-
strategic milk culturing as recommended. ronmental mastitis.
15
GOOD DAIRY FARMING PRACTICES
ANIMAL HEALTH
Good dairy
Examples of suggested measures for
farming prac- Objectives
achieving GFP
tice (GFP)
16
5.2 ANIMAL FEED AND WATER Ensure traceability of feedstuffs bought by
The safety of food of animal origin begins with maintaining records of all feed or feed ingre-
safe animal feed. Feed manufacturers, farmers dients received on the farm, e.g. specified bills
and food operators have the primary responsibil- or delivery notes. All suppliers of animal feeds
ity for food safety. Potential hazards associated should have an approved quality assurance
with animal feed include mycotoxins (aflatox- programme in place. Manage the feed chain
ins), infectious agents such as Salmonella, E. coli (transport, storage and feeding) in such a
and transmissible spongiform encephalopathies way that it protects feed from contamination
(TSEs), residues of veterinary drugs, antimicrobi- (biological, chemical and physical hazards)
als, melamine, environmental and industrial con- and minimises deterioration. Feeds should be
taminants. The feed chain includes the sourcing, used as soon as possible and, if applicable, in
processing and storage of feed raw materials, all accordance with label instructions.
posing some degree of risk towards contamina-
tion or quality deterioration. Keep records of all feeds and dates of acquisi-
tion and feeding, and where possible the ani-
Potential hazards mals/ groups of animals fed should be clearly
Animals should be given feed and water in suf- recorded. Self-mixed feeds should have their
ficient quantities, and with products of suitable ingredients and mixes recorded, as well as
quality and safety. The nutritional needs of the an- dates of feeding and animals fed as specified
imals shall be met, while good quality water sup- above.
plies shall be provided. The water source should
be regularly checked and maintained. Regularly Feed storage areas must be constructed to
inspect and, when necessary, clean and disinfect protect as far as practical against entrance
feeding and watering facilities such as drinkers and harbouring of domestic animals, wildlife
and troughs. Ensure that effluents are managed and vermin. Efforts should be made to protect
in such a way that drinking water sources are not feedstuffs from soiling and contamination. In
contaminated. particular, evidence of faecal contamination or
stale feed at the point of presentation to dairy
Different equipment shall be used for the han- cattle is not acceptable. An appropriate ver-
dling of chemicals and feedstuffs. All pesticides min control programme with suitable records
used on pastures and forage crops shall be ap- shall be provided for stored feed. Mouldy feed
proved and recorded. Appropriate withdrawal shall be rejected.
times shall be implemented for grazing. If medi-
cated feed is used, ensure that approved chemi- Where appropriate, manage pastures by stocking
cals were used. Ensure that melamine is specified rate and rotation to maintain healthy and produc-
on the certificate of analysis. Obtain a melamine tive livestock and reduce parasite burdens. Keep
declaration from the feed supplier. records of pasture rotation and other on-farm ani-
mal movements between e.g. pens and sheds.
Owners or managers of livestock should ensure
that antibiotics are not used in feed for growth Regulation R961
promoting purposes in the absence of any public 6. (6) A holder shall see to:
health safety assessment and recommendations (a) In or at a milking shed:
and that ruminant protein is not fed to ruminants. (iv) Appropriate storage conditions to avoid
Separate feeds are intended for different species. feed contamination.
17
GOOD DAIRY FARMING PRACTICES
ANIMAL FEED AND WATER
Good dairy
Examples of suggested measures for
farming practice Objectives
achieving GFP
(GFP)
• E nsure that the nutritional needs of the ani-
mals are met.
• Ensure that good quality water supplies are
provided, regularly checked and maintained.
• Use different equipment for handling chemi-
cals and feedstuffs.
Feed and water • Ensure chemicals are used appropriately on
Dairy farming practices
for all animals pastures and forage crops.
ensure adequate and
to be of suit- • Only use approved chemicals for treatment of
safe feed and water to all
able quality and animal feeds or components of animal feeds
animals.
safety. and observe withholding periods for grazing.
• Separate feeds intended for different species.
• Water provided to animals shall comply with
SANS 241.
• Water storage vessels shall be inspected
regularly and shall prevent possible contami-
nation.
18
5.3 ANIMAL WELFARE These five freedoms provide a comprehen-
The welfare of an animal is determined by its sive overall concept of animal welfare:
capacity to avoid suffering and sustain fit-
ness. Fitness describes physical welfare, e.g. Ensure that animals are free from thirst,
freedom from disease, injury and incapacity, hunger and malnutrition.
and this is particular important when these Dairy livestock should be given sufficient
problems can be directly attributed to the feed. Their requirements will vary according
conditions in which the animals are reared, to their age, bodyweight, stage of lactation,
including lameness attributable to unsatis- production level, growth, pregnancy, activity
factory housing. and environment. Dietary supplements need
to be considered if the ration is unable to
meet the animal’s nutrient requirements. An-
In South Africa the Animal Protection
imals should be fed a balanced diet and have
Act, No 71 of 1962, lists the offences.
unrestricted access to clean water. Provide
The Farm Animal Unit of the NSPCA
enough space around feeding and watering
operates nationally under this Act and
points to ensure all livestock have sufficient
provides a dual role with proactive and
access. Protect animals from access to toxic
reactive work, with their main aim to
plants and contaminated areas such as farm
uplift the welfare of animals.
dumps. Do not feed animals mouldy feeds.
Store chemicals securely to avoid contamina-
In the wild or in very extensive farming sys- tion of pastures, and observe withdrawal pe-
tems, animals regulate their own welfare ac- riods for pasture and forage treatments.
cording to their own perceived needs. The
opportunity for an animal to control its own Ensure that animals are free from
welfare is a basic behavioural need, and de- discomfort.
nial of this right, e.g. in a stall, is a potential Consideration should be given to the free
source of suffering. In most intensive farming flow of animals when designing and building
systems, including dairy production, most animal housing and/or milking sheds. Avoid
of the physiological and behavioural needs dead ends, and steep and slippery pathways.
of the animals are provided by the system Floors should be constructed to minimise
so that the quality of welfare is determined slipping and bruising due to slippery or un-
by the quality of the farming practices. This even floors. Excessively rough concrete or
includes the provision of appropriate resour surfaces with sharp protrusions and stones
ces, skilled and trained personnel, and clear can cause excessive wear or penetration of
records of strategic planning, actions and the sole of the hoof, resulting in lameness.
consequences. Ensure dairy buildings are safely wired and
properly earthed. Avoid overcrowding of
In essence, animal welfare is the application animals, even for short periods. Keep animal
of sensible and sensitive animal husbandry group sizes manageable and provide ad-
practices to the livestock on the farm. Ani- equate feeding and watering space to reduce
mal welfare is primarily concerned with the aggressive competitive behaviour. Most dairy
wellbeing of the animal. In general, consum- species have strong herding instincts. Group
ers perceive high animal welfare standards as animals together by similar weight and size
an indicator that food is safe, healthy and of if possible.
high quality. Many animal welfare codes list
“five freedoms” that should underpin best Provide housed animals with adequate space
farm practice in relation to animal welfare. for resting on comfortable bedding and pro-
19
tected from hard surfaces such as concrete. lar checking of animals to ensure that prompt, ex-
These areas should be kept clean. Grazing ar- perienced help is provided if required. Newborn
eas are usually suitable for resting, provided animals should be fed colostrum soon after birth.
that they are rotated frequently and have ad- Wean young dairy animals once they are con-
equate drainage. As far as practicable, protect suming sufficient dry feed. Calves should not be
animals from adverse weather conditions and offered for sale until they are sufficiently hardy to
the consequences thereof. Have plans to pro- be transported. Adequate body weight and dry
tect dairy animals against emergencies (e.g. navel are good indicators. Appropriate transport
back-up power supplies) and natural disas- conditions stipulated in national welfare regula-
ters (e.g. fire, drought, extreme cold or flood- tions or codes of practice should be followed.
ing). Include the provision of high ground in
the case of a flood, provide adequate fire- Laneways, yards, milking stalls and housing
breaks and have evacuation provisions. All should be constructed to minimise the incidence
animal housing should be adequately venti- of lameness. Regular hoof care management prac-
lated, allowing sufficient supply of fresh air to tices should be implemented and the animals’
remove humidity, allow heat dissipation and diets adjusted to minimise lameness. Lameness
prevent build-up of gases such as carbon di- should be investigated to determine underlying
oxide, ammonia or slurry gases. causes and treated appropriately. Allow animals
to move at their own pace.
The loading and unloading facilities shall be
adequate and water should be available if Establish a regular milking routine appropriate to
appropriate. A suitably constructed vehicle the stage of lactation that does not overly stress
to safely contain the animals has good foot- the animals. Poor milking practices can affect
ing and adequate space allowances shall be animal wellbeing and production. Milking equip-
used. Thoroughly plan longer journeys to ment should be well-maintained and regularly
ensure that statutory welfare (feed, watering serviced. When it is necessary to kill sick or dis-
and resting) requirements are met. eased animals, or those in pain, it should be done
promptly and in a manner that will prevent un-
nsure that animals are free from pain,
E necessary pain.
injury and disease.
Animals should be regularly checked to de- Ensure that animals are free from fear.
tect injury and/or disease. Treatment and Good design of facilities to take advantage
preventative herd health management pro- of the natural behaviour of dairy animals can
grammes should be in place. People carry- enhance the movement of animals, reducing
ing out veterinary related tasks should be the number of negative interactions required
able to demonstrate competency, especially by the stock handlers. Quiet, consistent han-
for procedures that could cause suffering, dling practices using well-designed facilities
e.g. budding/dehorning. Adhere to national promote better productivity and safety from
regulations with respect to these and other reduced fear and stress.
practices (such as hot branding, tail docking,
teat amputations, etc.). Good hygiene is es- Good stock handling and husbandry skills are key
sential for surgical-type procedures. Consider factors in animal welfare. Without competent, dili-
alternative animal husbandry practices if ap- gent care of animals their welfare will be compro-
propriate. mised. A competent operator should be able to:
• Recognise whether or not the animals are in
Develop an appropriate birthing plan that good health.
considers issues such as choice of sire (for • Understand the significance of a change in
ease of birthing), safe birthing facilities and regu- the behaviour of the animals.
20
• K now when veterinary treatment is technological developments that can prevent
required. or correct welfare problems. The facilities and
• Implement a planned herd health manage- equipment used to handle the animals must
ment programme, such as preventive treat- be appropriate for the purpose, well designed
ments or vaccination programmes when and maintained. This can avoid injury to both
necessary. people and the animals. Careful use of equip-
• Implement appropriate animal feeding and ment can reduce fear in animals, and make them
grassland management programmes. easier and safer to handle. Monitor the animals’
• Recognise if the general environment (in- behaviour to identify aspects of the facilities or
doors or outdoors) is adequate to promote equipment that may provoke fear or be causing
good health and welfare. discomfort.
• Have management skills appropriate to the
scale and technical requirements of the pro- nsure that animals can engage in relatively
E
duction system. normal patterns of animal behaviour.
• Handle animals compassionately and in an Most dairy species are gregarious animals. Use
appropriate manner. herd management and husbandry procedures
• Anticipate potential problems and take the that do not unnecessarily compromise their
necessary preventive action. natural behaviours, e.g. herding, feeding, repro-
ductive and resting behaviours. This also means
Staff should be familiar with and comply with sufficient space should be provided for these ac-
all relevant national regulations, and should tivities. During the daily inspection(s) of animals,
maintain records to demonstrate compliance check for any abnormal behaviour. Each animal
with regulations or assurance schemes. Peo- shall have adequate space to feed appropriately
ple already involved in animal management/ and must actually be feeding. Failure by an ani-
husbandry must keep themselves abreast of mal to feed may be an early indication of illness.
GOOD DAIRY FARMING PRACTICES
22
• C onsider animal behaviour when
Dairy farming practices ensure
developing farm infrastructure and herd
that animals are less fearful of
Ensure animals management routines.
people, their handling facilities
are free from • Provide competent stock handling and
and their Environment, and
fear. husbandry skills and appropriate training.
ensure the safety of animals
• Use facilities and equipment that are suit-
and people.
able for animal handling.
Ensure animals
Dairy farming ensures freedom
can engage in • H
ave herd management and husbandry
of movement and
relatively nor- procedures that do not unnecessarily
preserves gregarious
mal patterns of compromise social activity.
behaviour and other
animal behav- • Adequate space to move around, eat and
behaviours, such as preferred
iour. sleep.
sleeping position.
23
6. HYGIENE 2
6.3 Training 19
SUPPLIERS 23
1
Milking should be carried out in such a manner that it minimises contamination of
the milk being produced.
Failure to implement and maintain effective hygiene and employee hygiene practices,
has been shown to contribute to the contamination of milk with undesirable micro-
organisms, pathogens as well as chemical or physical hazards.
Cleaning procedures should effectively remove quality that it is wholesome and fit for hu-
milk and other residues that may contain micro- man consumption.
organisms or promote microbiological growth • Physically – When all “soil”, scale or residues
on milk contact surfaces. A surface may be chem- have been removed by cleaning. This is usu-
ically, physically or microbiologically clean. ally judged visually and it is important to
• Chemically clean: When chemicals which remember that a surface which looks clean
can have an adverse effect on food safety physically is not necessarily microbiologi-
have been removed by cleaning operations. cally clean.
This may include the breakdown/removal of • Microbiologically – When the numbers
chemicals used for cleaning and/or disinfec- and kinds of micro-organisms are reduced
tion. to an acceptable level.
• Physically clean: When all visible “soil” or
residues are effectively removed from sur- The cleanliness of milk contact surfaces may
faces. Physical cleanliness is usually judged be determined by various methods, e.g. swabs.
visually and it is important to note that milk These monitoring tests contribute towards the
contact surfaces may be physically clean production of high quality raw milk as well as
without necessarily being microbiologically ensuring compliance with legal requirements.
clean. Water used for rinsing must be potable, e.g. of
• Microbiologically clean: When numbers such chemical and microbiological quality that
and types of micro-organisms are reduced it is wholesome and fit for human consump-
to an acceptable level. Microbiological tion.
cleanliness is accomplished by effective
cleaning and disinfection. 6.1 GENERAL HYGIENE
An effective cleaning and disinfection pro-
Definitions for chemically, physically and gramme for the milking shed is essential to
microbiologically clean can be: ensure the production of high quality and safe
• Chemically – The breakdown/removal of milk. The cleaning and disinfection programme
chemicals used for cleaning and/or disinfec- is one of the pre-requisite programmes re-
tion. Water used for rinsing must be potable, quired for the implementation of an effective
e.g. of such chemical and microbiological food safety system.
2
ISO/TS 22002-3 and disinfection shall be prominently and dis-
5.9 Cleaning tinctly labelled.
In farming facilities, the organisation shall main-
tain the degree of hygiene that is necessary to 7.2.14 Facilities for cleaning and disinfection
minimise the likelihood of food contamination. 7.2.14.1 Facilities with proper drainage shall be
It shall maintain the cleanliness of the surfaces provided for the cleaning and disinfection of the
of all premises and equipment including trans- premises of the food-handling organisation and
port containers, which may constitute a source its portable equipment and utensils, and shall
of food contamination (e.g. surfaces in direct be made available at convenient and acceptable
contact with food). Cleaning shall not result in points.
food contamination. Cleaning and disinfection
shall be effective in achieving the degree of 7.2.14.2 Equipment for the cleaning and disin-
cleanliness required. fecting facilities shall be constructed of corrosion-
resistant materials and shall be of a design that is
Regulation R961 easily cleanable.
Milking sheds
6. (1) (iv) A scullery for the washing, cleaning, 7.2.14.3 Such facilities shall be located in a sepa-
disinfection and sterilisation of milk containers rate room or in a designated area where there is
and other unfixed apparatus and equipment an ample supply of cold potable water and hot
used in the handling of milk. water, where required, or saturated steam.
Milk containers and milking machine 7.2.14.4 Materials used for cleaning and disinfec-
7. (5) Milk containers and other fixed and un- tion, hot and cold running water or saturated
fixed apparatus and equipment shall be so steam, hose pipes, spray nozzles, brushes, scrap-
washed and disinfected after use that they ers and any other equipment needed for the
are clean, that fats and milk residues are dis- cleaning of the food-handling organisation, and
solved and removed and that the bacterio- its equipment and utensils shall be made avail-
logical count on surfaces coming into contact able.
with milk does not exceed ten bacteria per
100 square millimetres of such surfaces after 7.2.14.5 These materials and equipment (see
disinfection. The swabbing of the contact sur- 7.2.14.4) shall not be stored in a room where
faces shall be conducted according to SABS food-handling equipment is stored and shall at
Standard Test Method 763: Efficacy of Clean- no time come into contact with raw materials,
ing Plant, Equipment and Utensils: Swab Tech- the food or their containers or packages.
nique.
7.2.14.6 Where used, cleaning in place (CIP)
SANS 10049 systems shall be designed with sufficient flow
7.2.11.5 Storage facilities for substances rates, contact time and temperature control to
used for cleaning and disinfection allow proper cleaning of the equipment. Where
Substances used for cleaning and disinfection, sections of the food contact areas are cleaned
and the equipment for their application, shall during food handling, there shall be a suitable
be stored in a room in which no foodstuff, break to atmosphere designed into the piping
food-handling equipment, packaging materi- to prevent the contamination of the food by CIP
als or food containers are stored, and shall at liquids.
no time come into contact with food contain-
ers, packaging materials, raw materials or the 7.4.5 Cleaning and disinfection
food product. All substances used for cleaning 7.4.5.1 The food-handling areas shall be main-
3
tained in an appropriate and suitable state of ten schedules that should be made available
cleanliness at all times. These areas shall in- for the guidance of employees and manage-
clude food storage areas and waste areas. ment. Procedures should be established not
only for cleaning and disinfecting the facilities
7.4.5.2 A documented cleaning and disinfec- and equipment, but also for the cleaning and
tion programme for the premises, equipment, disinfecting of the equipment that is used for
containers and vehicles shall be established cleaning, such as brooms and buckets.
and implemented.
There should be adequate supervision by man-
agement to ensure that the procedures set out
are carried out in an effective manner at at all
times. An individual who is a permanent staff
member should be appointed to be respon-
sible for cleaning and disinfection procedures
and for supervision. The effectiveness of the
programme must be verified and records of
effective cleaning and implementation of the
cleaning programme shall be maintained.
ISO/TS 22002-3
5.9 Cleaning
The organisation shall:
a) Identify premises and equipment that need
to be cleaned.
7.4.5.3 Special precautions shall be taken b) Appoint competent personnel to perform
when cleaning machinery or equipment is cleaning.
used for moist and semi-moist food in order to c) Establish operating procedures for the
avoid fungal and bacterial growth. cleaning of surfaces that are potentially in
contact with food products and feed — the
6.1.1 Cleaning and disinfection operating procedures shall include, de-
programme pending on the operations carried out, the
A written cleaning and disinfection programme nature of the product and type of surface
should be available to specify the following: material:
• Area and items/equipment to be cleaned. 1. A description of the cleaning process (e.g.
• Frequency of cleaning. steps involved, temperatures, times).
• Person responsible. 2. The cleaning frequency appropriate to
• Cleaning equipment used. the use of the area, equipment, etc.
• Specific work instruction (WI) or standard 3. The names (e.g. trade names) of clean-
operating procedure (SOP) to be used. ing and disinfecting products used and
which have been approved for food
The procedures for cleaning and disinfection contact usage.
should be properly established by after-con- 4. The quality of the water used, which de-
sultation with the chemical supplier of de- pends on the equipment cleaned and
tergents and disinfectants. The procedure for on the type of products likely to be con-
cleaning and disinfection should be designed taminated.
to meet the particular needs of the specific 5. The verification criteria that determine
milking shed and should be set out in writ- the cleanliness required.
4
The organisation shall follow the manufac- Documentation should include operating pro-
turer’s instructions when using sanitisers (e.g. cedures for the cleaning of surfaces that can
method of preparation, including concentra- come in contact with food products and feed.
tion, temperature of use, mechanical action If the organisation detects quality problems
required, i.e. turbulence, scrubbing) to remove in farm end-products that may be caused by
soil and biofilm, waiting time before rinsing, failure in or ineffective cleaning, the cleaning
if any, and withholding period before contact operating procedure in question shall be re-
with food or food producing animals, if any). viewed and amended as necessary.
Depending on the operations and where ap-
propriate to minimise the likelihood of food SANS 10049
contamination, examples of PRPs that should 7.4.5.5 Cleaning and disinfection programmes
be implemented are to: shall include as a minimum:
a) Clean the milking equipment (lines and
teat suction cups) after every milking and a) Areas and equipment to be cleaned and
the milk storage containers after each disinfected
emptying, when there is a likelihood of
milk contamination from milk residues or b) Frequency of cleaning and disinfection
biofilms. For example, cleaning and disinfection could
b) Rinse the milking equipment and storage be carried out daily, weekly, monthly, quar-
containers with potable water when there terly, hourly or during shutdown periods. The
is a likelihood of contamination with resi- frequency of cleaning and disinfection shall be
dues of detergents used for cleaning. sufficient to ensure the maintenance of the re-
c) Use clean water for disinfection activities. quired standard of hygiene.
d) Clean equipment that could act as vectors Note: Clean-as-you-go practices may be ap-
of cross-contamination with chemicals. plied.
e) Prevent containers, equipment and facili-
ties that have been used for storing, trans- c) Methods of cleaning and disinfection
porting, mixing or spreading potentially 1. A pre-determined sequence of cleaning shall
hazardous material (e.g. plant protection be established. Cleaning methods shall in-
products or medicated feed) from being clude removal or disassembly requirements,
reused for food or feed, unless a cleaning dry cleaning, wet cleaning, and disinfection
procedure validated to be effective in re- at the recommended contact time, tempera-
moving the hazardous material has been ture and concentration of the disinfectant as
applied. stipulated by the disinfectant manufacturer.
f) Clean and, where necessary, disinfect build-
ings once all animals in the building con- 2. When cleaning and disinfection take place dur-
cerned have been moved to another rear- ing food handling, these areas being cleaned
ing location or slaughterhouse, to ensure and disinfected shall be physically separated
an effective maintenance of an appropriate from the food-handling areas in order to pre-
degree of hygiene and protection against vent the contamination of the product with
the transmission of animal diseases. cleaning and disinfecting agents.
g) Prevent animals from being introduced
into the facilities during an appropriate 3. Where appropriate, recommended cleaning
drying out period after cleaning or disin- materials (especially related to the fabric and
fection. chemical resistance) shall be specified. Where
h) Maintain troughs and automatic feeders at dismantling is required, specific instructions
an appropriate level of hygiene. shall be provided.
5
4. In food-handling areas, compressed air shall in SANS 5763, the determined percentage effi-
not be used for cleaning purposes. cacy of cleaning and disinfection in the sample
shall be deemed acceptable.
d) Cleaning and disinfecting agents
1. All cleaning and disinfecting agents used shall 4.
Effective measures shall be taken to inhibit
be appropriate for their intended purpose and mould growth and to remove dust, flaking
shall be suitable for use in food-handling areas. paint and other loose or detachable material
likely to fall onto the food product from walls,
2. Household cleaning chemicals and chemicals ceilings or overhead structures in the prepara-
from non-reputable suppliers shall not be used. tion, processing, packaging and storage areas.
Disinfectants shall be registered by an appro-
priate regulatory authority. g) Cleaning programme records
Records of effective cleaning and implementation
3. The current Material Safety Data Sheets (MSDS) of the cleaning programme shall be maintained.
of cleaning chemicals and disinfectants shall
be made available on the premises of the food- CLEANING AND DISINFECTION IN THE
handling organisation, and acids and alkalis MILKING PARLOUR
shall be stored and handled in accordance with
these documents.
The parlour shall be clear of products,
cleaning chemicals,
Note: SANS 1828 and SANS 1853 give details on
disinfectants or other items not used
the requirements and safety of cleaning chemi-
on a daily basis.
cals, disinfectants and detergent-disinfectants
used in the food industry.
After each milking the parlour should be washed
e) Cleaning tools and equipment and cleaned. A water point with running water
1. Cleaning tools and equipment shall be clearly and attached hose, specific to the parlour or an
distinguishable for different areas, shall be of alternative method (e.g. a power washer), must
hygienic design, and shall be made of suitable be available in order to allow for the washing of
impervious material that will not present a the entire milking parlour area.
potential source of contamination. All cleaning • Troughs shall be free from any build-up of
equipment shall be cleaned and stored prop- cake and/or mould.
erly when not in use. • Rails shall be cleaned.
• Collecting yard, close to the parlour entrance
f) Monitoring and verification procedures and walls, shall be cleaned.
1.
The food-handling organisation shall be • All walls and overhead structures within the
responsible for establishing a procedure for the parlour shall be cleaned.
monitoring of all cleaning at defined frequen-
cies. Airborne and accumulated dust
The parlour should be free from dust, cobwebs
2. The effectiveness of the cleaning and disinfec- and rust. A thin film of dust is acceptable, al-
tion procedures shall be verified by appropriate though evidence of ingrained or caked dust/dirt
methods. does not indicate irregular or ineffective cleaning.
Checks for cleanliness and absence of dust should
3. The efficacy of the cleaning and disinfection also be considered on:
process shall be tested in accordance with • Jars
SANS 5763. When scored by the system set out • Transfer pump
6
• Pipe work
• Vacuum lines Records shall include evidence of:
• Feeders • The concentration of cleaning chemi-
cal or disinfectant.
Ducts, jars and pipe work should be clean and • The water temperature.
properly maintained. • The contact time.
• Clusters and hoses must be clean both in- • Inspection performed after cleaning.
ternally and externally.
• The interior cleanliness of the milk machine
will be reflected by lower total bacteria and CLEANING AND DISINFECTION IN THE MILK
coliform counts. ROOM
• Dung should be washed from surfaces and After each milking the milk room and the
equipment after each milking. equipment should be cleaned and disinfect-
• Rubber ware must be checked regularly ed. All walls, doors, ceilings, overhead struc-
for signs of perishing. Effective cleaning tures, windows, fly screens and wash basins
will not take place if equipment is not well- shall be cleaned. The milk room should be
maintained. free from dust, cobwebs and rust. The clean-
• Milk stone remover should be used as dic- ing and disinfection routine of the bulk tank
tated by local conditions to prevent build- may differ due to the different manufactur-
up of lime scale. ers and suppliers of cleaning chemicals. It is
best to consult with the supplier of cleaning
The cleaning and disinfection routine of milking chemicals and the bulk tank manufacturer to
machines may differ due to the different manufac- compose the best cleaning routine. The milk
turers and suppliers of cleaning chemicals. It is best room should be clear of products, cleaning
to consult with the supplier of cleaning chemicals chemicals, disinfectants or other items not
and the machine manufacturer to compose the used on a daily basis.
best cleaning routine for the parlour shape, size
and make. It is therefore of the utmost importance The following shall be available:
to use a reliable supplier of cleaning chemicals • Sufficient hot running water to facilitate
that will offer this very important service. the cleaning of the bulk tank and other
equipment.
The supplier of cleaning chemicals should be • SABS-registered cleaning chemicals and
an integrated part of the cleaning routine by disinfectants.
supplying cleaning programmes and material • A documented cleaning procedure for
safety data sheets for each product in his range. the bulk tank, including the exterior of
The following shall be available: the bulk tank and manual cleaning of
• Sufficient hot running water to facilitate other equipment.
cleaning for the size of milking machine. • A documented cleaning procedure for
• SABS-registered cleaning chemicals and the manual cleaning or cleaning out of
disinfectants. place (COP).
• A documented cleaning procedure for the • Records for the effective implementation
milking machine. of the cleaning programme.
• A documented cleaning procedure for the
manual cleaning or cleaning out of place CLEANING PROCEDURES
(COP). Cleaning operations must be performed
• Records for the effective implementation strictly according to a carefully worked out
of the cleaning programme. procedure in order to attain the required de-
7
gree of cleanliness. This means that the se- Records of the verification of the concentra-
quence must be exactly the same every time. tions should be kept.
The cleaning cycle in a dairy comprises the
following stages: • The temperature of the detergent.
Generally speaking, the effectiveness of a
Pre-rinsing with water detergent solution increases with increasing
Pre-rinse with water to remove loose dirt and temperature. A blended detergent always
milk residues immediately after milking or has an optimum temperature which should
after milk was removed from bulk tank. Milk be used. The ideal temperature for using a
fat residues are more easily flushed out if the chlorinated detergent is ±600C. If the tem-
pre-rinsing water is warm, but the tempera- perature drops below 400C, milk fat may re-
ture should not exceed 55°C to avoid the de- deposit or a film could form on the surface.
posit of proteins. Pre-rinsing must continue The temperature must always be according
until the water leaving the system is clear, to the chemical supplier’s instruction. The
as any loose dirt left will increase detergent temperature needs to be determined dur-
consumption and inactivate chlorine, if used, ing and at the end of the wash cycle. Records
in the detergent. should be kept.
8
detergent solution. The detergent must circu- Other factors influencing the effectiveness of the
late long enough to dissolve the dirt. The time cleaning programme include:
depends on the thickness of the deposits and
the temperature of the detergent. 1. Water quality
Safe, clean water must be available for cleaning.
A ten-minute treatment with alkaline deter- The water must be tested to indicate compli-
gent, at the correct temperature and concen- ance with SANS 241 standards. Water quality and
tration, is usually sufficient to dissolve the milk hardness determine the type of cleaning agents
residue and soil on the walls of a milk tank. required:
• Total water hardness < 120ppm.
Rinsing with clean water • pH 7.
After cleaning with detergent the surfaces must • Low organic content.
be flushed with water long enough to remove • A microbial count of < 1000cfu.
all traces of the detergent. Any detergent left
in the system after cleaning may contaminate 2. Solubility of soil
the milk. All parts of the system must be thor- Soil types are soluble in varying conditions:
oughly drained after rinsing. • Water soluble, e.g. sugars and some salts.
• Soluble in alkali cleaning chemicals, e.g. fats
The equipment and pipe systems are practically and proteins.
sterile after the treatment with strong alkaline • Soluble in acids, e.g. mineral deposits.
and acid solutions at a high temperature. It is
then necessary to prevent overnight growth Most soils are complex and contain all three
of bacteria in the residual rinsing water in the types of solubility.
system. This can be done by acidifying the final
rinse water to a pH of 5 by adding phosphoric
or citric acid. This acid environment is not fa-
vourable for the growth of most bacteria.
Disinfection
Properly carried out cleaning with acid and al-
kaline detergents renders the equipment not SANS 10049
only physically and chemically but also, to a
large extent, lowers the bacteriological count. 7.4 Hygienic operating requirements
The bacteriological cleaning effect can be fur- 7.4.1 Water
ther improved by disinfection which leaves the
equipment virtually free from bacteria. 7.4.1.1 Water used as a food product ingredi-
ent, including as ice and steam, or in contact
with food contact surfaces, shall comply with
the requirements of SANS 241 (regardless of
the source of the water). Appropriate facili-
ties for the storage, distribution and, where
needed, temperature control of the water, ice
and steam shall be provided.
9
stances that could be deleterious to the food be improved by the use of specially designed
product or harmful to health. Non-potable spray devices. Tank cleaning usually requires
water shall have a separate, identified system large volumes of detergent, which must be
that is not connected to and is prevented circulated rapidly.
from reflux into the potable water system.
Descaling must be done with an acid once a
Cleaning-in-place systems week between step 4 and 5. The same wash-
Cleaning-in-place (CIP) means that rinsing ing programme can be used to clean and dis-
water and detergent solutions are circulated infect an auto-cleaning bulk tank.
through tanks and pipes without the equip-
ment having to be dismantled. CIP can be de- MANUAL CLEANING OF EQUIPMENT,
fined as circulation of cleaning liquids through CANS, TRANSPORT TANKS, BULK TANKS
machines and other equipment in a cleaning AND HAND MILKING EQUIPMENT
circuit. The passage of the high-velocity flow 1. Rinse out with clean water.
of liquids over the equipment surfaces gener- 2. Hand-wash with a chlorinated detergent,
ates a mechanical scouring effect which dis- leave for five minutes and rinse off.
lodges dirt deposits. This only applies to the 3. Rinse or hand-spray all surfaces with a
flow in pipes, heat exchangers, pumps, valves, cold disinfectant solution and leave to
etc. air-dry.
4. Rinse with clean water before using the
equipment again.
EXAMPLE OF A CLEANING AND DISIN- 5. Remember to inspect all areas before dis-
FECTING PROCEDURE FOR MILKING infecting after cleaning.
MACHINES
1. Remove milk pipe from the milk bulk The concentrations, temperatures and con-
tank. tact time should be determined by the chem-
2. Rinse complete milk line and milking ical supplier.
units with clean, lukewarm water
until no milk residue is present.
3. Circulate a 5-10% chlorinated deter-
gent solution through the system for
30 minutes at 600C (do not allow the
temperature to drop below 400C).
4. Rinse out with clean water to remove
all residue.
5. Circulate a cold disinfectant solution
for 2-4 minutes. Leave overnight.
6. Rinse with clean water after step 5 or
before the next milking session.
The normal technique for cleaning large tanks 6.1.2 Cleaning equipment
is to spray the detergent on the upper sur- All cleaning equipment should be in a good
faces and then allow it to run down the walls. condition, clean and well-maintained. No
The mechanical scouring effect is then often wooden equipment should be used. The
insufficient, but the effect can to some extent equipment should be stored in such a man-
10
ner that it prevents contamination and to in- All cleaning equipment shall be cleaned and
crease the durability of the equipment after stored properly when not in use.
cleaning, e.g. on special wall brackets. 2. Sufficient tanks for the complete immer-
sion of loose pieces of equipment and hoses
Clear differentiation should be made be- shall be made available.
tween cleaning equipment used in the milk-
ing parlour and those used in the milking
Equipment shall not be
room to prevent cross-contamination. The
cleaned in the milking machine
equipment used in the different areas will
basin due to the risk of
be stored separately and in such a manner
cross-contamination.
to ensure availability where it is needed. The
equipment should be suitable for the area
or equipment where it will be used, e.g. bulk 6.1.3 Cleaning chemicals and
tank brush. disinfectants
Cleaning chemicals and cleaning procedures
The implementation of such a storage system should not be a risk for food safety or prod-
will assist in: uct quality. Chemicals should adhere to the
• Reducing the risk of cross-contamination. relevant legislation. Cleaning chemicals and
• Contributing to a reduction in cleaning disinfectants used in the milking shed shall be
costs. SABS-approved for use in the food industry.
• I ncrease the lifespan of the cleaning SANS 1828 (Cleaning chemicals for use in the
equipment. food industry) and SANS 1853 (Disinfectants
• Assisting the users to a responsible atti- and Detergents-Disinfectants for use in the
tude towards hygiene problems. food industry) give details on the requirements
• Separating the different areas, e.g. by and safety of cleaning chemicals, disinfectants
means of colour coding. and detergent-disinfectants used in the food
• Differentiate between cleaning equip- industry. No household chemicals or chemicals
ment used on floors and these used for from non-reputable suppliers shall be used.
cleaning the inside of equipment. The material safety data sheets (MSDS) and/or
technical data sheets (TDS) shall be available.
The use of cleaning cloths and scouring
pads is not advised due to the risk of cross- The following guideline will give an indication
contamination, e.g. by being contaminated of the basic requirements:
themselves or by being a source of foreign
materials. If cloths are used, care should be 1. All cleaning chemicals and disinfectants
taken to ensure that they are used only if must comply with the following stan-
they are laundered and disinfected or steri- dards:
lised according to a documented schedule. SABS (SANS) permit to apply the mark, SABS
Alternatively, disposable cloths or paper tow- schedule with the names of the cleaning chem-
els can be used. icals and disinfectants, SABS certificates shall
be valid, all disinfectants must be registered in
7 e) Cleaning tools and equipment terms of the compulsory registration require-
1. Cleaning tools and equipment shall be ments.
clearly distinguishable for different areas,
shall be of hygienic design and shall be made 2. Product containers and labelling:
of suitable impervious material that will not Bulk product containers must be labelled to
present a potential source of contamination. reflect the contents. All individual containers
11
must be labelled with the supplier’s name, reg- dosing cups must be stored close to the con-
istration numbers, SABS code (SANS 1828 and/ tainers. Access to the chemical room should be
or SANS 1853 certification) and instructions for limited to trained personnel. Monitor the use
use as well as safety details. of chemicals. Chemicals should be ordered in
time to ensure that the wrong chemicals are
3. No fragrant products may be used. not used. All chemicals need to be issued by a
dedicated person.
4.
Material safety data sheets must be
available for all products used. SANS 10049
5. Chemical supplier must provide the fol- 7.2.11.5 Storage facilities for substances used
lowing training: for cleaning and disinfection
• Correct use of chemicals. Substances used for cleaning and disinfection,
• Safety handling of chemicals. and the equipment for their application, shall
• Personal hygiene. be stored in a room in which no foodstuff, food-
• Cleaning practices. handling equipment, packaging materials or
• Cleaning schedules. food containers are stored, and shall at no time
• Cleaning methods (CIP, hand clean- come into contact with food containers, packag-
ing). ing materials, raw materials or the food product.
All substances used for cleaning and disinfection
6. An operations manual must be com- shall be prominently and distinctly labelled.
piled by the chemical supplier. The file
must contain the following informa- 7.4.5.5 (d)
tion: 1. All cleaning and disinfecting agents used shall
• Occupational Health and Safety Act 85 be appropriate for their intended purpose and
of 1993 (acceptance letter). shall be suitable for use in food-handling areas.
• Copies of SABS registration certifi-
cates. 2. Household cleaning chemicals and chemicals
• Product data and safety sheets. from non-reputable suppliers shall not be used.
• Training record for personnel. Disinfectants shall be registered by an appropri-
ate regulatory authority.
Safe storage of chemicals
The chemical storage area should be locked, 3. The current Material Safety Data Sheets (MSDS)
well-it and ventilated and clearly demarcat- of cleaning chemicals and disinfectants shall
ed for chemical storage. All acidic products be made available on the premises of the food-
should be isolated from chlorinated, alkaline handling organisation, and acids and alkalis shall
and neutral products. All documents regard- be stored and handled in accordance with these
ing the chemicals issued must be available. documents.
The different containers must not be stacked
upon one another, leaving space between 6.2 PERSONAL HYGIENE
them. Ensure that all the drum lids are placed
back and that bags are wrapped closed. Oxi- Personal hygiene deals with the requirements on
dising agents should be stored away from or- hand washing, prohibitions on spitting, smoking
ganic material such as wood and cardboard. and eating in food-handling areas as well as the
wearing of protective clothing. It also deals with
No flammable material and other farm chemi- the aspect of specified diseases and inspections
cals are allowed in the same storage room. The on employees for cuts or sores.
12
Management must ensure that effective per- clothes and gumboots and wear them
sonal hygiene procedures and practices are continuously while he is handling milk in
implemented. The most effective way to deal the interests of milk safety and suitability
with this is to present all new employees to use.
with an induction programme and then to
reinforce it through means of posters, clear (5)M ilk shall not be handled by any person:
instructions in ablution blocks, changing (a)Who has on his or her body a suppurating
rooms and hand-washing facilities in the abscess, sore, cut or abrasion, unless such
processing facility. There must be sufficient abscess, sore, cut or abrasion is covered with
ongoing supervision of personal hygiene a moisture-proof dressing which is firmly se-
procedures to ensure that everyone com- cured to prevent contamination of the milk.
plies with these procedures. Management (b) Who is suspected of suffering from or be-
itself must set a good example in order to ing a carrier of a disease or condition in its
achieve the proclaimed standards. contagious stage that can be transmitted by
food or animals, unless any such person im-
mediately reports the disease or condition
Regulation R961 to the person in charge and a certificate by
Personnel hygiene – Milkers and handlers a medical practitioner stating that such per-
of milk son is fit to handle food is submitted.
10. (1) I n addition to sub-regulation 6(4), (c) Whose hands or clothing are not clean.
personel hygiene facilities shall be made
available to ensure that an appropriate de- ISO/TS 22002-3
gree of personal hygiene can be maintained
and to avoid contaminating milk, where ap- 5.5 Personnel hygiene
propriate facilities shall include: Personnel shall maintain an appropriate de-
(a) Adequate means of hygienically washing gree of personal cleanliness and behave and
and drying hands, including hand-wash ba- operate in a manner that is appropriate to the
sins and a supply of hot and/or cold water, required degree of hygiene. The organisation
soap and disinfectant. shall maintain a level of personal competency
(b) Toilets of appropriate hygienic design. that is sufficient to implement this requirement.
(c) Adequate changing facilities for person-
nel. The organisation shall:
a) Establish and communicate practices for
(2) Such facilities shall be suitably located personal cleanliness, behaviour and opera-
and designed. tion that are appropriate to the operations
carried out.
(3) The hands and fingernails of every milker
or handler of milk shall be washed thor- b)
Maintain communication and personal
oughly with soap and water, and there competency (including temporary person-
shall be no accumulation of grime under nel) that implement and maintain these
the nails when milk is handled. practices.
(4) Each person handling milk, shall daily be- c) Whenever appropriate, maintain practices
fore the commencement of activities or to ensure that visitors do not represent a
work put on clean and undamaged over- source of contamination.
13
Depending on the operations and where ap- medical examination (see 7.5.3.1).
propriate to minimise the likelihood of food
contamination, examples of PRPs that should 7.5.3.3 Appropriate systems shall be in place to
be implemented are designed for personnel to: proactively manage the health of all personnel
1. Wear suitable protective clothing, head to ensure compliance with the relevant nation-
coverings and footwear that are cleaned or al legislation (see foreword and Annex A) and
changed regularly. with food safety requirements.
2. Wash hands frequently, with or without
specifying when (e.g. after visits to toilet, 7.5.3.4 No member of the food-handling per-
prior to handling of food, milking or collec- sonnel known to be a carrier of or suspected
tion of eggs). to be a carrier of, or to have been in contact
3. Promote the voluntary reporting of per- with people that are infected with, any com-
sonal health conditions that may contami- municable disease, especially a carrier of
nate foodstuffs and animals. Salmonella or Shigella, or one who shows symp-
4. Cover injuries on hands or forearms with toms of, or is suffering from, gastroenteritis or
suitable waterproof dressings. an enterobacterial infection, or a disorder or
5. Prohibit smoking in areas where food prod- condition that causes discharge of fluid from
ucts are handled. any part of the skin or body shall be allowed to
6. Restrict personal belongings brought into enter any food-handling area or permitted to
food-handling areas. use facilities used by food-handling personnel.
7. Restrict entry to the farm. Any such employee shall immediately report to
8. Train on the use of chemical products (e.g. the management of the food-handling organi-
plant protection products). sation. Note: The Department of Health has all
9. Train on harvesting and handling of spe- the information regarding communicable dis-
cific products (e.g. milking, fish harvesting, eases.
placing poultry into crates, egg handling,
handling of fragile fruits). 7.5.3.11 Food-handling personnel shall, at
10. Ensure effective communication on hy- all times, maintain a high degree of personal
giene practices, e.g. graphical display of cleanliness and conform to hygienic prac-
hand-washing technique. tices while on duty. They shall be trained and
educated in personal cleanliness and hygienic
Documentation should include a description of practices. Adequate control shall be exercised
the personal hygiene practices applicable. to ensure that employees are in compliance
with the hygienic requirements (such as su-
SANS 10049 pervision at the hand-washing facilities) be-
fore commencing work at the beginning of a
7.5.3 Personal hygiene and personal effects work shift and after breaks.
7.5.3.1 All the health requirements for food- 7.5.3.12 Before starting work, after each ab-
handling personnel shall comply with the rel- sence from the food-handling areas, at regular
evant national legislation (see foreword and intervals during food handling or at any time
Annex A). when necessary, food-handling personnel
shall wash their hands with warm water and
7.5.3.2 Before being engaged, employees shall an acceptable unscented liquid soap or hand-
pass an appropriate medical examination to cleaning detergent (see 7.2.8), and rinse them
ensure that they are free from communicable in clean, running water. Disinfection of hands
diseases, and shall thereafter pass an annual shall be implemented where necessary.
14
7.5.3.13 Hygiene facilities shall be suitably from or to be a carrier of a disease or illness
maintained in a functional state and supplied likely to be transmitted through milk, should
with soap, soap dispensers, disinfectors, drying not be allowed to enter any milk-handling area
equipment and waste receptacles at all times. if there is a likelihood of them contaminating
food. Any person affected should immediate-
7.5.3.14 Containers used in the preparation, ly report illness or symptoms of illness to the
processing or packaging of the food product management. A medical examination of a food
shall not be used for any other purpose. handler should be carried out if clinically or epi-
demiologically indicated.
7.5.3.15 Neither personnel’s personal effects
nor their food shall be present in any area Conditions which should be reported to man-
where the food product and its ingredients and agement so that any need for medical exami-
packaging materials are handled and stored. nations and/or the possible exclusion of per-
Their personal effects, including their personal sonnel from milking and milk handling can be
clothes, shall be kept in lockers or hangers pro- considered include:
vided for this purpose in the change rooms (see • Jaundice.
7.2.12.1). • Diarrhoea.
• Vomiting.
7.5.3.16 The use of chewing gum and tobacco • Fever.
(in any form) shall not be permitted within ar- • Sore throat with fever.
eas where the food product and its ingredients • Visibly infected skin lesions (boils, cuts,
and packaging materials are handled or stored. etc.).
Spitting shall not be allowed anywhere within • Discharges from the ear, eye or nose.
the premises of the food-handling organisa- • TB, coughing.
tion. Notices to that effect shall be posted stra-
tegically (see 7.5.4). An illness agreement should be explained to
and signed by all personnel. Annual medical
7.5.3.17 Neither varnish nor lacquer shall be examinations shall be conducted to ensure that
used on fingernails, and fingernails shall be all personnel are fit to handle milk. A daily hy-
kept short and clean. False eyelashes and false giene inspection must be implemented. Hands
fingernails shall not be worn. should be inspected for sores, cuts and infec-
tions. If personnel have sores, cuts or infections,
7.5.3.18 Jewellery, except for plain wedding it needs to be cleaned and a waterproof plaster
bands which need to be suitably covered, shall should be issued.
not be worn by employees who handle raw
materials or the unprotected food product (or Should the facility issue gloves with the plaster,
both). Types of jewellery which may be worn, effective management of the gloves must be im-
taking into account religious, ethnic, medical plemented, e.g. washing and/or disinfection, and
and cultural imperatives, shall be specified. inspection to ensure that the gloves are still in-
Control measures to minimise the risks pre- tact. The plaster, and glove when applicable, must
sented by permitted jewellery shall be in place. be issued and be replaced with every milking. All
gloves must be safely disposed of when leaving
7.5.3.19 Pets shall not be permitted on the the production area. Plasters need to be readily
premises of a food-handling organisation. available at the milking shed, e.g. in first-aid kits.
These first-aid kits must be clearly displayed and
6.2.1 Illness and injuries labelled, and must be kept fully stocked with ad-
People known, or suspected, to be suffering equate first-aid equipment and instructions.
15
should he or she deem it necessary, take the ap-
propriate steps to obtain a medical opinion on
the employee’s fitness for work.
Records of illnesses, cuts and sores should be 7.5.3.9 The management shall ensure that no
implemented. employee who is suffering from a cut, injury,
infected wound or infected skin irritation shall
ISO/TS 22002-3 be allowed to come into contact with the food
product or food contact surfaces, unless the cut
5.5 Personnel hygiene or injury has been treated or dressed by suitable
waterproof dressings in a colour different from
People known to be infected with, or carrying, a the food being handled and is controlled in such
disease or illness transmissible through food or a way that the discharge of body fluid is prevent-
food-producing animals shall be prevented from ed, and the wound and its dressing are covered
handling food-producing animals, foods and in such a way to ensure that the infection or the
materials which come into contact with food. contamination of the food product is no longer
possible.
SANS 10049
7.5.3.10 Appropriate first-aid equipment shall be
7.5.3 Personal hygiene and personal effects provided. First-aid personnel shall be made
available and shall be appropriately trained.
7.5.3.5 The management shall ensure that no
employee who is known or suspected to be af- 6.2.2 Personal cleanliness
fected with a disease capable of being transmit- Food handlers should maintain a high degree
ted through food shall be permitted to work in of personal cleanliness and, where appropriate,
any part of the food-handling organisation in wear suitable protective clothing, head cover-
a capacity in which there is a likelihood of the ings and footwear. Cuts and wounds, where
employee contaminating the food product with personnel are permitted to continue working,
pathogenic organisms. should be covered with suitable waterproof
dressings.
7.5.3.6 All personnel shall report health issues to
a nominated person, who will have the responsi- Personnel should always wash their hands when
bility and authority to take the most appropriate personal cleanliness may affect food safety, for
action. example:
• At the start of food-handling activities.
7.5.3.7 In the case of any absence of more than • Immediately after using the toilet.
one day owing to illness, the employee shall, • Before udder preparation.
before resuming duty, report the nature of the • After a dirty udder had been cleaned.
illness that necessitated his or her absence to • After handling raw food or any contaminat-
the organisation’s hygiene officer, who shall, ed material.
16
6.2.3 Personal behaviour Protective clothing should include, as a mini-
People engaged in food-handling activities mum, gumboots, an apron and overalls, pref-
should refrain from behaviour, which could re- erably a two-piece. This should preferable be
sult in the contamination of food, for example: white. A dedicated area for the hygienic stor-
• Smoking. age of the protective clothing and gumboots
• Spitting. should be available. This area should ensure
• Chewing or eating. that the protective clothing will not be con-
• Sneezing or coughing. taminated during storage. These clothes should
• Wearing jewellery. stay at the parlour and should be washed on
site with clean hot water.
No smoking, eating, drinking and jewellery signs
should be posted in the milk room and milking Cleaning equipment must be provided for the
parlour. effective cleaning of the gumboots. Gumboots
should be kept clean and in good repair. It is
considered best practice that such footwear is
not worn outside the milking parlour or milk
room. If possible, dedicated personnel should
enter the milk room and not the milkers.
17
Regulation R961 6.2.6 Personnel hygiene facilities
Personnel hygiene – Milkers and handlers
of milk Regulation R961
Personnel hygiene – Milkers and handlers
10. (4) Each person handling milk, shall daily of milk
before the commencement of activities or work
put on clean and undamaged over-clothes and 10. ( 1) In addition to sub-regulation 6(4),
gumboots and wear them continuously while personnel hygiene facilities shall be made
he is handling milk in the interests of milk available to ensure that an appropriate de-
safety and suitability to use. gree of personal hygiene can be maintained
and to avoid contaminating milk, where ap-
6.2.5 Change room propriate facilities shall include:
(a) Adequate means of hygienically washing
Regulation 1256 and drying hands, including hand-wash ba-
sins and a supply of hot and/or cold water,
6 (4) A change room shall: soap and disinfectant.
(a) Comply mutatis mutandis with sub-regu- (b) Toilets of appropriate hygienic design.
lation (2)(e), (i), (f ), (g), (h) and (i). (c) Adequate changing facilities for person-
(b) Have at least one hand basin and shower nel.
provided with hot and cold running water,
soap disinfectant and disposable towels, and (2) Such facilities shall be suitably located
the used water from such hand-wash basin and designed.
and shower shall adequately drain into a di-
sposal system. ( 3) The hands and fingernails of every milker
(c) Be within easy reach of the milking par- or handler of milk shall be washed thorough-
lour and milking room. ly with soap and water, and there shall be no
accumulation of grime under the nails when
(2) (e) Where walls are provided, the exte- milk is handled.
rior walls:
(i) Shall be at least 2,4 metres high Appropriate ablution facilities must be pro-
on the inside. vided to all personnel. Hand-washing facili-
(f ) The interior surfaces of the walls, ties should be provided for personnel enter-
if provided, shall be made of im- ing the milk room and milking parlour. The
pervious materials with no toxic tanker driver must also have access to these
effect in intended use. hand-washing facilities. These hand-washing
(g) The ceilings, if provided, or over- facilities should only be used for hand wash-
head structures and fixtures shall ing and should adhere to the following re-
be constructed and finished to quirements:
minimise the build-up of dirt and • Instruction sign.
condensation, and the shedding • Hand washing only.
of particles. • Hot and cold water.
(h) The floors shall be constructed • Anti-microbial soap.
to allow adequate drainage and • Drying facilities such as disposable paper
cleaning. towels.
(i) Shall be adequately ventilated • Bin used solely for the purpose of paper
and illuminated. towel disposal.
18
times, be unobstructed by equipment and op-
erating activities. Hand-wash basins shall be
of a suitable corrosion-resistant water-imper-
meable material, shall have a smooth finish,
shall be easy to clean and shall drain directly
into drainage channels.
7.4.1 Water
7.4.1.1 Water used in contact with food-con-
tact surfaces, shall comply with the require-
ments of SANS 241 (regardless of the source
of the water). Appropriate facilities for the
storage, distribution and, where needed,
temperature control of the water shall be
provided.
19
(7) The holder of a certificate of acceptability c) The nature of the food product and
for a milking shed shall undergo training food-handling activities.
on food safety and hygiene aspects of the
production and handling of milk by an 7.5.1.3 Appropriate training regarding the
accredited service provider. safe handling of food, in accordance with
food safety requirements, shall be conducted
ISO/TS 22002-3 at the beginning of employment and this
training shall be documented.
5.5 Personnel hygiene
Personnel shall maintain an appropriate de- 7.5.1.4 Periodic assessments of the effective-
gree of personal cleanliness and behave and ness of training programmes shall be carried
operate in a manner that is appropriate to out in addition to routine supervision and
the required degree of hygiene. The organi- checks that procedures are being followed.
sation shall maintain a level of personal com- Records thereof shall be maintained.
petency that is sufficient to implement this
requirement. 7.5.1.5 Records of experience, expertise, edu-
cational qualifications and training of the
The organisation shall: employees concerned shall be maintained.
a) Establish and communicate practices for
personal cleanliness, behaviour and oper- 7.5.1.6 Managers and supervisors shall have
ation that is appropriate to the operations the necessary knowledge of food hygiene
carried out. principles and practices, as well as of the rel-
b) Maintain communication and personal evant food safety requirements, to enable
competency (including temporary person- them to judge potential hazards and to take
nel) that implement and maintain these prac- the necessary action(s) to remedy non-con-
tices. formities.
20
are going to perform. Training is fundamen- Instruction and supervision
tally important to any food safety system. Periodic assessments of the effectiveness of
Inadequate hygiene training, and/or instruc- training and instruction programmes should be
tion and supervision, of all people involved made, as well as routine supervision and checks
in food-related activities pose a potential to ensure that procedures are being carried out
threat to the safety of food and its suitability effectively. Assessment may be an observation.
for consumption.
Managers and supervisors of milk production
Awareness and responsibilities facilities should have the necessary knowl-
• All personnel should be aware of their edge of food hygiene principles and practic-
role and responsibility in protecting food es to be able to identify and judge potential
from contamination or deterioration. risks and take remedial action.
• Food handlers should have the necessary
knowledge and skills to enable them to Refresher training
handle food hygienically. Training programmes should be routinely
• Those who handle strong cleaning reviewed and updated where necessary. Sys-
chemicals or other potentially hazard- tems should be in place to ensure that food
ous chemicals should be instructed in handlers remain aware of all procedures nec-
safe handling techniques. essary to maintain the safety and suitabil-
ity of food. The following minimum training
Training programmes should be done in the milking shed:
Factors to take into account when assessing • Personal hygiene.
the level of training required include: • Agreement to illness report.
• The nature of milk, in particular its ability • Hand-washing procedures.
to sustain growth of pathogenic or spoil- • Cleaning schedules.
age micro-organisms. • Handling of cleaning chemicals.
• The manner in which the milk is handled, • Milking procedures.
including the probability of contamina- • Milk testing (mastitis test).
tion. • Animal health, treatment and welfare.
• The conditions under which the milk will • Milk storage.
be stored. • Corrective actions.
• Hazards that may be introduced to the
milk. Records of the training must be kept.
21
GOOD DAIRY FARMING PRACTICES
HYGIENE PRACTICES
Good dairy
Examples of suggested measures for achiev-
farming practice Objectives
ing GFP
(GFP)
22
23
24
7. DOCUMENTATION 2
REFERENCE TABLES
1. Possible problem areas referring to micro-organisms in raw milk 13
2. Antibiotics or inhibitory substances in raw milk 14
3. Off flavours in raw milk 15
4. Abnormal freezing points in raw milk 16
1
A food safety system is the structure used be given to all staff members during the
by an organisation to indicate the required implementation of a procedure/work in-
responsibilities, procedures, processes and struction.
resources. Documents used in a food safety • Personnel must sign the training records
system should be kept in a controlled area to demonstrate their commitment and
and dedicated personnel shall be responsible awareness.
for the keeping of master copies, distribution
of copies, completion and filing of records. 7.2 BENEFITS OF DOCUMENTATION
The basis for the food safety system is the • A documentation system ensures that a
management responsibility and commit- standard working procedure is developed.
ment policy in which the owner displays the • Activities can be carried out in a struc-
responsibility for the food safety system and tured way and the effectiveness can be
the production of high-quality and safe milk. evaluated and corrected.
• Documented procedures and work in-
7.1 GUIDELINES FOR THE DEVELOPMENT structions assist in meeting legislation
OF A DOCUMENTATION SYSTEM pertaining to the employer’s liabilities.
• Identify the requirements and define • Documentation must reflect the day-to-
whether or not a document is required. day activities.
• Write a policy/procedure/work instruc- • The documentation system must be sim-
tion that will accurately demonstrate the ple and efficiently controlled.
needs of the organisation in meeting the • Documents require records to prove that
requirements. procedures and work instructions were
• Ensure that records are kept and main- performed and that corrective actions
tained which will demonstrate that the were implemented effectively.
requirements are being met.
• Policies must be communicated to all The following are the minimum documenta-
personnel and appropriate training must tion and records recommended by the DSA:
DOCUMENT REFERENCE
Management responsibility and commitment policy. SANS 10049
Milking shed acceptability certificate as per Regulation R961. R961
List of animals with identification numbers. R961
TB declaration. R961
CA declaration. R961
Register kept of each separate milk animal’s:
• Diseases.
• Each withdrawal from dairy herd.
• Each return to the dairy herd for milking purposes. R961
• Veterinary examinations done.
• Veterinary treatment (antibiotics).
• Name of veterinary surgeon (if applicable).
2
Register of vaccinations and anti-parasitic products used. SANS 10049
Master cleaning schedule and cleaning work instructions. SANS 10049
Safety data sheets from chemical supplier and SABS certificates. SANS 10049
Record of water temperature during cleaning programme. SANS 10049
Post-cleaning checklist. SANS 10049
Records of all external maintenance done on equipment:
• Date.
• Type of repair.
• Person responsible for repair.
SANS 10049
(All equipment that come into contact with milk are included, e.g. milking
machine, milk tank, thermometers, etc.)
Evidence of the vacuum of the milking machine being tested at least once a
year by a technically competent person.
Records of daily milk bulk tank temperatures. Evidence that the bulk tank
and ancillary equipment are capable of cooling the milk to the required SANS 10049
temperature (4°C within 60 minutes).
Records of microbiological and chemical analyses of all water that comes into R961
contact with food contact surfaces (coliforms ≤ 10 cfu/100ml, E.coli 0 cfu/100 SANS 10049
ml). Two conforming test results demonstrate compliance. SANS 241
3
AUDIT OR INSPECTION FORMAT FOR MILKING SHEDS AS RECOMMENDED BY
DAIRY STANDARD AGENCY
Categories
1. Documentation
2. Milk parlour
3. Milk room
4. Staff
5. Grounds
TOTAL:
1. DOCUMENTATION
FARM/OWNER/HERD DETAILS
Name and registration number of farm
Co-ordinates of farm
District
Name of owner
Postal address
Telephone/cellphone number
Total number of animals
Number of animals in lactation
Total annual milk production
Milk quota per year
Number of workers
On-farm production products
Type of milking parlour
Milking times per day
Frequency of milk collection
Frequency of milk sample collection
Surface
Water source Local authority Borehole
water
Name of attending veterinarian
Frequency of visits
Last two visits (dates)
Local authority
Name of health inspector and telephone number
Last two visits (dates)
4
DOCUMENTS AND RECORDS YES NO
1 Certificate of acceptablility per Regulation 961
2 Register of animal examination every two years by veterinary surgeon
3 Animal health certificates for TB-free animals
4 Animal health certificates for BM-free animals
5 Register of vaccinations
6 Register of anti-parasitics used
7 Register of antibiotics used
8 Register of antibiotic withdrawal periods before rejoining the herd
9 Records of separate milking of cows being treated with antibiotics
10 Records of other treatments of cows
Milk bulk tank room protected from insects and other pests (e.g. effective
11
pest control programme
12 Register of daily milk bulk tank temperatures
13 Milk collection on a daily/second day basis
14 Daily milk bulk tank samples taken
15 Udder washing
16 Teat dipping
General hygiene – cleaning schedule for premises, structure and
17
equipment
18 Records of maintenance programme for equipment
General hygiene – cleaning schedule for equipment milking shed and
19
milking room
20 Records of inspections in hand-washing procedures
21 Water source – water originates from a river/farm dam
22 Water source – register of microbiological analysis of treated water
23 Water source – register of chemical analysis of treated water
24 Water source – register of daily chlorine analysis of treated water
25 Register of total bacterial counts, coliforms and E.coli (one year results)
26 Register of total somatic cell counts (one year results)
28 Register of staff reporting illnesses and communicable diseases
Records of inspections on staff members for sores, abscess on hands,
29
necks etc.
30 Written contract with milk buyer/processor
31 List of animals with number identification
32 Maintenance programme and records of equipment
5
MILKING SHED INSPECTION LIST
2 MILKING PARLOUR YES NO COMMENT
13 Waste bins
16 Hand-washing facilities
17 Hand-washing soap
MILKING PRACTICE
23 Cleaning of utensils
6
CLEANING AND DISINFECTION OF MILKING EQUIPMENT
25 CIP cleaning
28 Disposal of effluent
18 Waste bins
7
20 Bulk tank thermometer
26 Thermometer
27 Recording of bulk milk temperature three hours after milking < 5OC
Plate cooler
31 Effective agitation
34 CIP cleaning
38 Disposal of effluent
8
4 MILKING SHED STAFF AND STAFF FACILITIES
9 Waste bins
4 No stagnant water
9
8.1 STANDARD FOR RAW MILK (c) Gives a standard plate count of more
The standard for raw milk as described in Act than 200 000 colony forming units per 1,0ml
54 of 1972. when subjected to the standard plate count
test described in paragraph 7 of Annex A or
REGULATION R1555 (Antibiotic Residues) the dry rehydrated film method for standard
2. No person shall use or sell raw milk intend- colony count described in paragraph 10 of
ed for further processing which: Annex A.
(a) Contains the following:
(i) Antibiotics or other antimicrobial sub- REGULATION R1555 (Somatic cell counts)
stances in amounts that exceed the maxi- (g) In the case of raw milk, on subjection to
mum residue levels stipulated in the Reg- the Standard Method for Counting Somatic
ulations governing Maximum Limits for Cells in Bovine Milk, is found to contain an
Veterinary Medicine and Stock Remedy average of 500 000 or more somatic cells
Residues that may be present in Food- per 1,0ml of bovine milk or an average of
stuffs (Government Notice No. R. 1809 of 3 750 000 or more cells per 1,0ml of goat’s or
July 1992, as amended, hereafter referred sheep’s milk after three successive readings
to as the Maximum Limits for Veterinary at intervals of at least seven days during the
Medicines and Stock Remedy Residues test period, or which shows any other signs of
Regulations) or which by virtue of a pre- abnormal secretory activity of the mammary
sumptive test is suspected to contain an- gland(s).
tibiotics or other antimicrobial substances
in amounts that exceed such maximum 8.2 RECOMMENDED TESTS ON THE FARM
residue levels.
Mastitis test
REGULATION R1555 (Microbiological Qual- Each animal should be tested for signs of mas-
ity) titis before each milking. Extra care should be
2. No person shall use or sell raw milk intend- taken to ensure that each animal is tested
ed for further processing which: properly and that all quarters are tested in-
(a) Contains the following: dividually, using the California Mastitis Test
(ii) Pathogenic organisms, extraneous (CMT). With this test a pink-coloured reagent
matter or any inflammatory product or is poured into a CMT plate with four dishes.
other substances which for any reason The milker then squirts milk from each udder
whatsoever may render the milk unfit for into a specific dish, swirls to mix the milk and
human consumption. reagent and observes the reaction.
Criteria for on-farm milk collection
Organoleptic (smell) No taints or odours
Temperature < 4°C
Alizarol 68% v/v or as required by processor
Sediment/insects Absent
Clot on boiling test No clot
10
Positive: Sample turns purple with a slime Aflatoxins, melamine and pesticides
texture. Some processors perform these tests for their
Negative: No colour change. producer, but it remains the responsibility of
the producer to have these tests done at least
once a year.
Temperature
The temperature of the milk in the bulk tank
must be recorded three hours after milking to
check whether appropriate cooling has taken
place, with follow-up checks every five hours
until the milk is collected. On collection the
tanker driver must take the temperature of
the milk before it is accepted (the tempera-
ture should be <4°C). The producer may re-
quest the tanker driver to enter this tempera-
ture in the milk shed records as well.
The mastitis cup test
With the mastitis cup test a milker will again Taste and smell
squirt milk from each quarter into a cup with a Milk should look like milk, taste like milk and
grid. If the cow has mastitis, there will be thick- smell like milk with no off flavours or taints.
ened milk parts that will stick to the grid. If the
grid is clean after the milk has been squirted Ethanol stability test
onto it, the test is negative for mastitis. Alizarol 68% or 72% (v/v) is required by the
processor. The tanker driver performs this
test before accepting the raw milk. The test
indicates the heat stability of milk and pro-
tein stability for further processing.
11
Criteria for the Alizarol test
12
1. POSSIBLE PROBLEM AREAS REFERRING TO MICRO-ORGANISMS IN RAW MILK
*cfu = colony forming units
E.coli means there is
ANALYSES ORGANISM SOURCE OR REASON
human or animal faeces
Petrifilm Escherichia coli (E. coli): in the milk.
• Faecal contamination from dairy animals.
This organism is an indicator organism of
• Poor hygienic practices (poor hand-washing practices – human faeces).
Violet red bile MUG faecal contamination due to poor hygienic
• Poor milking practices.
agar practices as well as poor milking practices. It is also a pathogen that may
• Poor water quality.
cause illnesses and may not be present in the milk according to regula-
• Poor hygiene during collection of milk.
tions.
Petrifilm Total plate count (TPC) or standard plate count (SPC):
• Improper cleaning and disinfection of milking equipment.
This is a basic quality test that is a measure of the total number of bacteria
• Lack of maintenance on milking equipment.
in the milk. It reveals general sanitation and herd health conditions.
Standard plate count • Improper cooling of the milk (bulk tank and during transportation).
agar • Improper udder preparation.
Legislation: ≤
200 000 *cfu/ml for raw milk intended for further processing.
• Poor animal health.
≤ 50 000 cfu/ml for raw milk intended for final
• Poor water quality.
consumption.
ANALYSES ORGANISM SOURCE OR REASON
Petrifilm • Indicator organism of poor hygienic practices.
Coliforms:
Violet red bile agar • Poor hygiene practices of milkers (poor hand-washing practices).
This procedure is a more specific bacterial test for the quality of the milk.
(can be performed • Improper cleaning and disinfection of milking equipment.
It is an indicator of proper sanitation. High counts can be caused by
in combination • Improper cleaning and disinfection of bulk tank.
poor herd hygiene, improperly washed and maintained equipment, or a
with E. coli on VRB • Poor udder preparation.
contaminated water supply.
MUG Agar) • Poor water quality.
• Absence of or improper cooling of milk (bulk tank and during transportation).
Legislation: ≤ 20 cfu/ml raw milk for final consumption.
• Sub-standard cleaning chemicals used for cleaning.
Salmonella:
There is a widespread occurrence of the organism in animals, especially in
• People, birds and animals (faecal contamination).
poultry and swine. Environmental sources of the organism include water,
• Contaminated plant material.
soil, insects, factory surfaces, animal faeces and raw animal products.
• Poor health status of herds.
Various methods for Salmonella may cause salmonellosis in consumers. Although the illness
• Poor personal hygiene.
pathogens is commonly referred to as food poisoning, the resulting gastro-enteritis
• Poor hygienic practices.
is an infection of the small intestine with no involvement of pre-formed
• Poor milking practices.
toxins.
• Poor water quality (borehole/untreated water used in cleaning equipment).
Legislation: absent in raw milk for final consumption.
Staphylococcus areus:
Certain staphylococci produce enterotoxins, which may cause food poi- • Poor personal hygiene (contamination from nose excretions, boils).
soning at numbers exceeding 106/ml milk or dairy product. This ability to • Poor health status of herd (mastitis caused by S. aureus).
S. aureus on
produce enterotoxins is usually limited to these strains that are coagulase- • Poor hygiene practices.
Baird Parker agar
positive. S. aureus is also a major causative agent of mastitis. • Poor udder health/preparation (cross-contamination between cows).
• Poor milking practices.
Legislation: absent in raw milk for final consumption.
13
Listeria monocytogenes:
This is a bacterium common to the environment that is capable of causing • Contaminated plant material, feed.
serious human disease. Listeriosis is the general name given to a variety • Poor environmental status – organism present in the air.
of illnesses caused by L. monocytogenes. Certain individuals are at higher • Poor hygienic practices.
risk of serious illness, e.g. pregnant women (cause of miscarriages), tod- • Poor milking practices.
dlers, the elderly and people with weakened immune systems. • Poor water quality (e.g. borehole/untreated water for washing equipment).
• Stagnant water.
Legislation: absent in raw milk for final consumption.
14
3. OFF-FLAVOURS IN RAW MILK
Sensory evaluation is sometimes used to determine the acceptability of the milk. The following can be used as guidelines to determine the possible source of the off-flavours.
TYPE OF OFF-FLAVOUR ORIGIN/CAUSE SOLUTION
Bacterial action because of: • Cool milk down quickly to <50C (first milking is especially critical).
Malty/sour • Poor cooling. • Keep all milking and cooling equipment clean and sanitised.
• Unclean milking equipment. • Replace old rubber parts.
• Change water source or treat the water if necessary.
Oxidation of milk fat:
• Do not exceed 200ppm chlorine in the sanitising solution.
• Water used for cleaning that is high in iron, copper or sulphur
• Ensure proper drainage of equipment.
(>0,1ppm).
• Store and transport milk away from direct sunlight/artificial light.
• Excessive use of chlorine sanitisers or equipment that was inadequate-
Oxidised • Ensure an effective cleaning and sanitising programme for milk contact
ly drained.
surfaces.
• Milk was exposed to sunlight and/or artificial light.
• Adjust speed of bulk tank stirrer, repair air leaks of inlet valves on pipelines
• Unclean milk contact surfaces.
and milk pumps, avoid oversize air inlets on milking claws, check that milk is
• Excessive air incorporation, agitation and foaming.
not being pumped excessively from receiver jar.
• Check cooling time of bulk tank – avoid milk freezing in the bulk tank.
• Slow cooling. • Adjust bulk tank paddle (if possible) to reduce speed.
• Milk freezing in the cooler. • Repair air leaks of inlet valves on pipeline, receiver jar and milk pump.
Rancid • Excessive air incorporation, agitation and foaming. • Avoid oversize air inlets on milking claws.
• Large number of stale animals (e.g. over 300 days in milk). • Check that milk is not being pumped excessively from receiver jar.
• Ration low in protein. • Dry off stale animals.
• Balance ration for adequate protein.
• Poorly ventilated sheds. • Ventilate barn properly.
• Dirty cattle and/or sheds. • Keep stables clean, including calf pens and maternity/sick pens, but do not
• Coliform, mould or yeast contamination. clean them out while milking.
Unclean, barny, cowy, mouldy
• Unclean milking equipment. • Keep cattle clean and clipped, especially flanks and udders.
• Poor milking practices. • Keep all equipment clean and well maintained.
• Cattle feed is musty or mouldy. • Do not feed dusty/mouldy feeds.
• Weeds, rancidity. • Keep feed as weed-free as possible.
Bitter
• Old ensiled feeds (e.g., old silage/haylage at the bottom of silos). • Do not feed old ensiled feeds to the milking herd.
15
4. ABNORMAL FREEZING POINTS IN RAW MILK
The freezing point is determined using a cryoscope and a lactometer can be used to check the solids. The adulteration of milk with water is not allowed by legislation.
This may negatively influence the quality of the milk or dairy product.
ORIGIN/CAUSE SOLUTION
Additional water in raw milk due to:
• The deliberate addition of extraneous water to milk.
• Negative or inadequate pipeline slope.
• Address problem with primary producer (farmer).
• Incomplete draining of milking equipment (receiver jars, milk hoses, claws, meters, wash mani-
• Adjust pipeline to a positive slope.
folds, jetter cup assemblies etc.) before milking.
• Check all equipment before milking to ensure all water has drained out.
• Incomplete drainage of bulk tank.
• Check that the bulk tank is fully drained before closing end-valve.
• Inadvertent addition of water by “chasing” or “sweeping through” with water at end of milking.
• Remove pipeline from bulk tank before rinsing.
• Water pipeline connected to bulk tank during wash cycle.
• Install safety switch to ensure that CIP starts after bulk tank is emptied.
• Careless dipping of clusters between milking of cows.
• Review post-milking practices.
• Accidental onset of automatic cleaning-in-place system before the bulk tank is emptied or the
pipeline is diverted.
• Poor milking practices.
16
9. GUIDELINES FOR DAIRY EXPORT APPLICATIONS 2
PROCESSES
1. Farmer’s initiative 5
2. (a) Overview of responsibilities 5
(b) Details of responsibilities 7
3. The road to achieving export certification for a milking shed 8
4. Synopsis of documentation and procedures 11
SUPPLIERS 12
1
T
he export of milk and other dairy prod- cannot be approved.
ucts can be a long and difficult journey
if the necessary procedures and proto- Once the deficiencies have been rectified, a
cols are not followed. The competent author- copy of the application and all supporting
ity dealing with certification of dairy export documents must be forwarded to the Director:
facilities is the Directorate: Animal Health of Animal Health, upon which the Directorate will
the Department of Agriculture, Forestry and issue an original certificate to the applicant.
Fisheries (DAFF), supported by the provincial Registration is only valid for one year, after
veterinary authorities. which the dairy establishment must be reregis-
tered. Review of registration is, however, appli-
These guidelines aim to assist those dairy cable to cases where there have been changes
producers who wish to apply for dairy ex- in ownership or physical address. A list of all
port certification, by providing information veterinary-approved dairy export establish-
paths indicating the correct procedures and ments is regularly updated by the department
relevant role players. and an updated list is kept by the Directorate:
Animal Health.
The export of milk and other dairy products,
whether to non-EU or EU countries, is subject In order to avoid deregistration, it is impor-
to compliance with the following veterinary tant that applications for re-registration reach
procedural notices (VPNs): the office of the Directorate: Animal Health
• VPN/20/2010-01 – applies to establish- before the registration certificate expires. For
ments wishing to be registered for export. export to the European Union, the export
• VPN/30/2003-10 – applies to farms wishing establishment must complete a specific ap-
to be registered for export of dairy prod- plication. This is due to the fact that South
ucts to the EU. Africa must be approved for export to the EU,
in order for individual establishments to be ap-
The following notes are extracts from proved and recommended for export. When
VPN/20/2010-10 and reflect on some of the products are exported via a storage facility in
important aspects applicants need to adhere a province other than the one where the sup-
to. plying establishment is located, a certificate of
origin must be obtained from veterinary ser-
9.1 REGISTRATION PROCEDURES vices. If a health certificate of origin was not
Firstly, registration must be done in writing issued, the state veterinarian at the storage/
by the applicant on the prescribed applica- final export facility may not sign the export
tion form. A detailed plan that includes the certification.
structures and process flow must accompany
the application and must be signed by the A vet-approved establishment
official veterinarian. If the dairy establish- Applications to register a dairy export estab-
ment does not comply with the requirements lishment are categorised as follows:
upon inspection, the veterinary official must
• E xport of pasteurised dairy products to
provide the applicant with a detailed report
setting out the reasons why the establishment countries where the requirements can be
2
met, with the exclusion of the EU. • S upporting documents confirming pro-
• Exports to the EU duction and process control, safety of
• Export of raw milk. products and cold chain maintenance
must be available for inspection by any
9.2 MINIMUM REQUIREMENTS veterinary official.
The minimum requirements comprise,
amongst others, the following: Laboratory practices
• M icrobiological and chemical testing of
Management requirements raw, in-process and final products must be
• Correct completion of all registration done as prescribed in the VPN.
documents as well as availability of a valid • Corrective actions must be implemented
certificate of acceptability issued by the and recorded for all products which do
local environmental health department not comply with product specifications.
(municipal health authority). • Records of tests conducted must be kept
• Acceptable hygiene and a food safety for at least six months.
management system of which the rel-
evant South African National Standards Training
(SANS 10049) are the norm. Initial and on-going training of personnel
must provide for induction, hygiene and
technical training in important aspects, milk-
Structural requirements
This relates to aspects such as access ing procedures, milking and cooling equip-
control, maintenance of grounds and ment, animal health, cleaning schedules,
premises, ablution and staff facilities, maintenance of equipment and pest control.
processing equipment, separation of Training records must be kept.
raw and processed products, cold stor-
age, storage and packaging, and dis- Condition of equipment
patch of the final product. Equipment must be in good working order,
clean, well-maintained and must be regularly
monitored. Equipment includes the milking
Hygiene, housekeeping and sanitation machine, bulk tank and thermometers used.
These requirements involve protective cloth- Calibration and verification of thermometers
ing, cleaning and disinfection of structures is necessary to ensure accurate measurement
and equipment, personal hygiene, waste re- during cooling of the milk.
moval, pest control, water quality, etc.
Farms supplying milk
Records The owner/manager of the dairy export estab-
Comprehensive standard operating proce- lishment must provide a list of all farms supply-
dures and records are pre-requisites to en- ing milk to it. All farms on the list must comply
sure proof of: with the minimum requirements stipulated
• Effective cleaning and sanitation. below and must be audited by the inspecting
• Product traceability and recall. veterinary official. The official may check the
• Control over all incoming raw materials details of every supplying farm or, if the list of
including milk as legislated. supplying farms is extensive, a representative
• Production and process control. sample of the farms may be audited.
3
• I f the establishment exports pasteurised
Milk shed approval milk, TB or CA positive farms do not have
• All farms must have a valid certificate of to be excluded from the list. Farms testing
acceptability from the local health au- positive should receive follow-up visits by
thority in terms of Regulation R961. the provincial veterinary services in terms
• Veterinary officials may accept a of the Animal Disease Act regulations.
certificate of acceptability as proof that a • In the case of establishments exporting
milking shed complies with R961 and do raw milk, only farms that are declared TB
not have to visit all farms supplying milk and CA free may be included on the list of
to the export facility. supplying farms.
• Should a veterinary official visit a milking • If positive reactions are found during test-
shed and find that the facility does not ing at collection points, this should be fol-
meet the requirements of R961, in spite of lowed up by the provincial veterinary ser-
having a valid certificate of acceptability, vices in terms of the Animal Diseases Act
the veterinary official may insist that the regulations.
farm be excluded from the list of farms
supplying milk to the export facility. Records
• In the case of export approval to the EU, The following records from each farm of ori-
the requirements for the farm of origin gin must be checked by the owner of the es-
differ significantly and farms must comply tablishment to ensure that the requirements
with the requirements of VPN/30/2003- of R961and R1555 are adhered to:
10 or its latest version. • The temperature of raw milk in the bulk
tank must be below 5°C. This must be
Tuberculosis and brucellosis status checked upon collection on the farm and
• Proof must be supplied of regular TB and CA records must be provided to the export
testing on all farms supplying milk to the ex- facility upon arrival of the milk (R961).
port facility. • Somatic cell count tests must be conduct-
• Testing for TB and CA can be performed by ed regularly (R1555).
either a private veterinarian or a state veteri- • Samples collected must be traceable so
narian. However, declarations that a facility is that results can be linked to a specific
TB- or CA-free, must be issued by the state vet- farm (R961).
erinarian. • The alizarol test must be done on individ-
• In the case of TB, the farm must be tested ev- ual samples before accepting milk into the
ery second year. tanker (R961).
• In respect of CA, negative herd status can be
declared on ten consecutive milk ring tests or
For more information, refer to the following
annual blood tests.
legislation:
• If there are animals testing positive for TB or
• Regulation R961: Regulation on Milking
CA, the decision whether to include or ex-
Sheds and Transport of Milk, in terms of
clude the farm from the list of farms supplying
the Foodstuffs, Cosmetics and Disinfectants
the export facility, will depend on the nature
Act, 1972.
of further processing done at the export fa-
• Regulation 1555: Regulation in terms of
cility. However, milk from individual TB or CA
the Foodstuffs, Cosmetics and Disinfectants
positive animals must be completely excluded
Act, 1972.
from the export chain.
4
1: FARMER’S INITIATIVE
The farmer contacts the liaison officer at the processing plant
if he wishes to produce milk for the export market
Liaison officer
Farmer (applicant) (represents processor) at
processing facility
PRIVATE VETERINARIAN
LOCAL STATE VETERINARIAN Performs dairy herd inspec-
Responsible for overall testing tion, tests for TB and CA and
of TB, CA and issuing of rel- corresponds with farmer and
evant certificates and action state veterinarian.
where herds test positive.
PROCESSING FACILITY
(liaison officer)
Assists farmer by doing own
tests, instituting quality check
systems and monitoring of
farmer ’s water and milk and
auditing of milk production
facilities.
5
6
2 (b): DETAILS OF RESPONSIBILITIES
FARMER • Contacts EHP for certificate of acceptability i.t.o. R1256 of 1987 (if not
in place).
• Installs chlorinator or other approved system for treatment of water
used in parlour.
• Contacts EHP for official water testing and analysis report.
• Obtains (or renews) milk parlour workers’ medical certificates (from
medical practitioner).
• Ensures that latest certificate from local provincial state veterinarian
is up to date.
LOCAL STATE • Performs overall testing for TB and CA for the issuing of declarations
VETERINARIAN (certificates).
• Issues TB and CA declarations (certificates) once private veterinarian
has concluded tests.
• Conducts disease control in area.
• Collects samples for the national residue programme.
7
3: THE ROAD TO ACHIEVING EXP
Herd health
PRIVATE VETERINARIAN declaration
TB and CA
LOCAL STATE VETERINARIAN
report
8
PORT CERTIFICATION FOR A MILKING SHED
FARMER (applicant)
Documents:
TB and CA • Medical
declaration • TB and CA declaration
• Herd health declaration
• Official water report
• rBST-free declaration
bility:
rt
Certificate
Registration of farm:
Permission to deliver milk for the export
market on a yearly basis
FAX / MAIL / POST
9
4: SYNOPSIS OF DOCUMENTATION AND PROCEDURES
REQUIRED FOR MILKING SHED CERTIFICATION
DOCUMENT YES NO
11
11 989 012 460 8545
13
Suppliers of:
• Fruit juice concentrates
▪ 100% fruit juice
concentrates
▪ Fruit nectar concentrates
▪ Dairy fruit blend
concentrates
• Yoghurt and drink
yoghurt ingredients
▪ Fruit preparations
▪ Syrup preparations
▪ Stabilisers
▪ Cultures
▪ Preservatives
▪ Liquid sugar solutions
• Cheese ingredients
▪ Annatto
▪ Cheese coating and cheese
wax
▪ Cultures
• Dairy-specific
packaging materials
▪ Milk and juice bottles
(250ml-5 litres)
▪ Yoghurt cups (plain, printed
and IML) (80g-1kg)
▪ Foil lids (71mm & 95mm)
▪ Buckets (5-25 litres)
▪ Drinking cups
Fertility is Fragile
ea,
causative agent of diarrh
lower
virus commonly found in the
Name/Known as: Corona intestine of warm-b looded
Type: virus teristics: animal s
Name
/K Distinguishing charac upper Remarks: affects calves
within
Type nown as primarily infects the - life
s
:
Dist bacteria: C. perf
in
Type guishing ring
ens
respiratory and gastro
intestinal tract
the first few days of
Don’t Let Infection Compromise it
an ac C & D ca charac s calves
Rema ute inte use enteteristic Remarks: affect old
rk
that s: usua stinal in rotoxaems: between 1 and 3 weeks
inci are over lly affe fection ia,
Common dairy cattle infections such
denc
e rate 10 days cts calv
NEW
s up ol
to 19 d;
es as foot rot, respiratory disease and
%1
clinical metritis pose a great risk
to healthy fertility
®
Protect your herd from the dangers of
infection with the broad-spectrum
Reference: 1. Data on file. Study Report No. 2134H-60-02-010, Pfizer Inc.; Study Report No. 3131 R-60-03-289, Pfizer Inc.; Study Report No. 3131 R-60-04-347, Pfizer Inc.; Study Report No. 3131 R-60-04-361,
Pfizer Inc.; No. 3437R-60-03-315, Pfizer Inc.; Study Report No. No. 3437R-60-03-316, Pfizer Inc.; Study Report No. 3437R-60-03-317, Pfizer Inc.; Study Report No. 2134H-60-02-002, Pfizer Inc.
ScourGuard®, Reg. No: G3841(Act36/1947). Composition: Inactivated bovine rotavirus(G6 + G10) and coronavirus propagated on established cell lines, a K99 E. coli bacterin on Cl. perfringens type C toxoid.
Lectade®, Registration No: G361 (Act 36/1947). Composition: Each treatment consists of sachet A (Glycine 31.8% m/m, electrolytes & citric acid 68.2% m/m) & Sachet B (Dextrose 100% m/m).
®
Bloat Guard Drench, Reg No. G1026 (Act 36/1947). Composition: 25 g Peepol per 30 ml.
Zoetis South Africa (Pty) Ltd (Reg No: 2012/001825/07). P. O. Box 783720, Sandton, 2146, South Africa. Website: www.zoetis.co.za
Dairy Standard Agency
Tel: 012 665 4260
Email: info@dairystandard.co.za
www.dairystandard.co.za