All employees should have access to plumbed toilets that are convenient and maintained. Flush toilets should be provided for use by employees involved in bottling of the milk. The door to the toilet room should be tight and self-closing. Windows should be screened.

If only members of the immediate family work in your operation, the home bathroom may be used if it is located on the premises, is easily available for use and adequately satisfies the requirement.

Hand-washing sinks must be plumbed for hot and cold or tempered water. Sinks should have soap and single-service hand toweling, and a covered trash can should be provided. A hand-washing sink should be provided and accessible for after using the restroom. Additional hand sinks are highly recommended for use in the milk house and any milk processing areas where milk is handled.

Equipment—especially equipment that comes in direct contact with the milk—should be made of food-grade material that is easily cleanable and has smooth, impervious surfaces. Accumulations in even tiny cracks and crevices can host undesirable bacterial growth, contaminating your equipment and the milk.

Milk containers and other utensils should:

Have flush joints and seams, if any.

Have smooth, easily cleaned, and accessible surfaces.

Be made of durable, non-corrodible material such as 300 series stainless steel, glass or food grade rubber, silicone, or hard plastics.

Milk pipelines, if used, should be rigid design and supported so as to maintain slope to allow proper draining. This is true for the piping used to supply cleaning and sanitizing solutions to the milk pipeline as well.

Single-service articles that are not manufactured and/or handled in a sanitary manner may contaminate the milk or milk contact surfaces.

An effective cleaning process for milking equipment and bulk tanks includes: