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.
Aiming for 3-month average of <5,000 cfu/mL for standard plate count and <10 cfu/mL for coliforms is best.
Performing water testing annually can ensure water is safe for cleaning, washing, etc.
Pasteurization is the best way to eliminate disease causing germs from milk and milk products.
Producers of raw milk can reduce their probability of causing foodborne illness by doing the following:
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.
Promote good employee hygiene.
Use food-grade equipment.
Have separation between production and processing areas.
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.
Pasteurization is the best way to eliminate disease causing germs from milk and milk products.
Develop standard operating procedures to clean and sanitize equipment and work areas.
Work with a food safety consultant to develop a HACCP plan.
Have milk tested frequently.
Test herd annually.
Revised September 23, 2022