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doc10883 a05f4ca9-df57-4690-a961-1afb7a5a4352_RawMilkGuide-FandCS-artifacted.pdf
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"text": "Healthy animals can carry illness-causing germs, such as Brucella, Campylobacter, Cryptosporidium, E.Coli, Listeria, Mycobacterium, Salmonella and others that can contaminate milk. Pasteurization is the most effective means of destroying or deactivating these germs."
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"text": "Raw milk is unpasteurized milk produced for human consumption. In this guide you'll find recommended best practices to produce and distribute raw milk. Here are factors to consider:"
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"text": "Although a market exists for raw milk, there are also potential health hazards associated with it. Bacteria or other pathogenic (disease-causing) microorganisms that can be found in raw milk include Campylobacter jejuni, Salmonella, Listeria monocytogenes, and E. coli 0157:H7. In addition, tuberculosis, undulant fever, and Q fever can be contracted from consuming raw milk. These pathogens can cause serious illness or death."
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"text": "Safe, clean, production, packaging and transport is critical. This will decrease the possibility of contamination and reduce the risk to the consumer, which is particularly important for protecting children, the elderly, pregnant women, and other individuals with weakened immune systems."
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"text": "In Montana, raw milk can be sold by small dairies as a homemade food. A producer must inform the consumer that the product has not been licensed, permitted, certified, packaged, labeled, or inspected per any official regulations."
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"text": "processing practices"
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"text": "Per SB199, a small dairy shall sample, test, and retest every six months for standard plate count, coliform count, and somatic cell count of milk or cream sold as a homemade food."
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"text": "All milking cows, goats, and other mammals should meet basic animal health requirements. Distributing milk or milk products from diseased animals could be dangerous."
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"text": "Your animals should test negative for diseases that can be transmitted to people through raw milk. An accredited veterinarian can collect and submit official samples for animal health testing. The Montana Local Food Choice Act states every lactating cow, goat, or lactating sheep that is part of a small dairy shall be tested for Brucellosis annually. In addition:"
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"text": "Animals should also be tested for tuberculosis and Q Fever (see chart, next page), as well as for any other diseases as recommended by the state veterinarian. (If new diseases emerge, the state veterinarian may suggest additional tests.)",
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"text": "Additions to the herd should test negative for disease within the previous thirty days before introduction into the herd. This includes all fresh cows, calves, and other livestock (chickens, pigs, etc.)",
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"text": "Any animal showing chronic mastitis, whether producing abnormal milk or not, should be permanently excluded from the milking herd. Animals producing bloody, stringy, or otherwise abnormal milk, but with only slight inflammation of the udder should be excluded from the herd until re-examination shows that the milk has become normal.",
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"text": "Good herd management and biosecurity practices can help keep your animals healthy and productive. Having all the right equipment and facilities won't matter if your animals are sick, the milk they produce can make customers sick. Work with your accredited veterinarian to develop a herd health plan.\nHaving all the right\nequipment and\nfacilities won't\nmatter if your\nanimals are sick.\nMilk sick animals\nproduce can make\npeople sick."
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"text": "Vaccination of young animals and annual testing of adult livestock can reduce the prevalence of Brucellosis in cattle.",
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"text": "A contagious disease of cattle and other animals. It has a wide range of hosts and can also be contagious to humans. Tuberculosis can be transmitted to humans through the consumption of raw milk. Tuberculosis affects mainly the respiratory system but may affect other organs.",
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"text": "Animals should be tested for Tuberculosis within the previous 12 months.\\nThe test is a skin sensitization test in which 0.1 ml of tuberculin is injected into the skin at the base of the tail. The area is observed 72 hours after injection for the detection of any response. An accredited veterinarian must perform the test.",
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"text": "Q fever (Query fever) is an infectious disease that spreads from animals to humans.\\nQ fever is caused by a microbe called \"Coxiella burnetii\" and is highly infectious to humans. This microbe can survive for months and even years in dust or soil. Infected animals also release the microbe in milk and manure. People usually get Q fever by breathing in this contaminated barnyard dust. Occasionally, people can get Q fever from drinking contaminated raw milk or from tick bites.",
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"text": "Appropriately dispose of placenta, birth products, fetal membranes, and aborted fetuses at facilities housing sheep and goats.\\nControl in livestock is accomplished by annual testing.\\nSurfaces, floors, and walls contaminated with fluids or dust from animals should be disinfected using procedures established for infection control.",
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"text": "Many of the decisions you’ll make about your raw milk operation involve facilities and equipment:"
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"text": "In a raw milk operation, these decisions are particularly important because you must take special care to reduce and prevent contamination. Separation and sanitation are two of the most important considerations when choosing facilities and equipment."
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"text": "A raw milk operation needs facilities for both production and processing. Although a raw milk processing plant is located on the same site as the dairy farm, milk production and processing (bottling) activities should remain separate to reduce potential contamination."
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"text": "All farms vary in layout and design, but by building clear separation into the design of your facilities from the start, you can make it easier to prevent contamination."
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"text": "What facilities do I need?\\nDo I need separate buildings, or can I have one building with separate areas?",
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"text": "The recommended best practice is to have facilities for each of the four main functions. See chart below. Ideally, to prevent contamination of your product, there will be four separate and distinct areas. They all can be in one building or separated into individual buildings. The design of your facility can be creative and still meet the recommendations.\\nThere is no one-size-fits-all model.",
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"text": "Good practices are an essential part of a well-run raw milk operation. Poor practices can undermine the safeguards built into a well-designed facility and good equipment. Preventing contamination relies on the procedures you and your employees follow."
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"text": "Be careful, too, with the process of transferring the milk from the animals to any room where it will be cooled and bottled. The separation between these facilities can be breached by dirt/manure on shoes or clothing. Equipment used to transfer the milk must be kept clean as well."
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"text": "The cap or cover must cover the pouring lip to at least its largest diameter. You may want to consider using a tamper-proof cap. Purchase caps in a sanitary container and store them in clean and dry location until ready for use."
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"text": "It is recommended that you label all containers. Foodborne illness outbreaks associated with raw milk or raw milk products occur every year. This is why properly labeled raw milk intended for human consumption is ideal for any sale. It is recommended that raw milk products be labeled with this warning, or something similar:"
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"text": "In Montana, you can only sell your raw milk directly to the end consumer. You can’t sell your product to grocery stores, but you can sell it at farmers markets, at on-farm stores and through delivery."
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"text": "You may not sell your raw milk to restaurants or institutions such as schools, nursing homes or hospitals, and Federal regulations prohibit selling raw milk products across state lines. You cannot donate milk to community social events."
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"text": "A small diary is a place where no more than 5 lactating cows, 10 lactating goats, or 10 lactating sheep are kept for producing milk."
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"text": "A producer must inform the consumer that the product has not been licensed, permitted, certified, packaged, labeled, or inspected per any official regulations."
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"text": "Small dairies may sell milk or cream as a homemade food."
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Page 11
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"text": "- Call your veterinarian immediately if you observe unusual disease symptoms in livestock. Your veterinarian and state or federal veterinarians can help diagnose and prevent a disease from spreading."
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"text": "A recall plan can make the difference. The plan can be designed in a way that will work for you and your customers. The key idea is to be able to identify the product(s) affected and how much was involved, and then be able to locate it and let the customer know as soon as possible."
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"text": "Any person with a\ncompromised immune\nsystem, children, the elderly\nand pregnant women are\nespecially at risk from\nfoodborne illnesses\nassociated with raw milk\nconsumption."
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"text": "United States product liability law allows people harmed by unsafe products, including food contaminated by microbial pathogens, to take legal action to claim monetary damages for their injuries."
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"text": "A best practice is testing your raw milk at least once a month; however, at a minimum, you must test at least once every six months. Tests must be performed for standard plate count, coliform count, and somatic cell count."
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"text": "Aiming for 3-month average of <5,000 cfu/mL for standard plate count and <10 cfu/mL for coliforms is best."
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"text": "Records of test results must be maintained for two years. These records can be requested by The Department of Livestock if the department suspects a dairy is involved in a foodborne outbreak."
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"text": "Talk with a food safety consultant about developing a Hazard Analysis Critical Control Plan (HACCP) to help you identify different areas of risk and their control points. HACCP is defined as a system to identify and correct errors as they occur throughout the flow of food and a process of assuring food safety. Because raw milk is a ready-to-eat food, use a risk-based inspection for identifying where Sanitation Standard Operating Procedures (SSOPs) can address areas of concern.\nPasteurization is the best way to eliminate disease causing germs from milk and milk products."
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"text": "Have milk tested frequently.",
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"text": "Test herd annually."
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"text": "Raw Milk – A Quick Guide for Producer-Processors",
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"text": "Page 15",
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"text": "Revised September 23, 2022",
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