The accuracy of the thermometer should be calibrated initially and at least every six months thereafter against a thermometer certified by the National Institute of Standards (NIST). Each thermometer case must be tagged with the correction factor and the date last checked. A record of these calibrations must be maintained at the laboratory.

The thermometer stem must be sanitized in 200 ppm chlorine or its equivalent for one minute before checking the temperature of the milk. Sanitizing of the thermometer is necessary prior to each use.

Temperature measurements provide useful quality control information for both the producer and the receiving plant. If the temperature readings gradually increase, it will show the hauler that the tank is not cooling properly. Contact the producer so the problem can be fixed.

RECORDING RESULTS

___

To avoid error, promptly record all results. The following results must be included on the farm milk weight ticket:

• A.Producer name and number
• B.Date of collection, to include day, month, year if not on farm sheet
• C.Measuring stick reading
• D.Milk weight
• E.Milk temperature
• F.Time of pick up
• G.Hauler’s signature - License #, First and Last name
• H.Milk quality - odor, appearance
• I.Name of buyer must be on farm sheet

The route load sheet must contain the following information:

• A.Route number
• B.Hauler’s signature- License #, First and Last name
• C.Date
• D.Producer number
• E.Stick reading and milk weight
• F.Time of pick up
• G.Milk quality – odor, appearance
• H.BTU number
• I.Temperature
• I.I. Temperature

SAMPLING OF MILK

___

Sampling of a farm bulk milk tank is an important part of a hauler's responsibility. The sample must be representative and taken in a manner to prevent contamination of the sample. Samples collected by the hauler are referred to as "Universal Samples". This means that all tests and examinations may be conducted on any sample collected. These samples are used as the official samples for the producer.

This sampling procedure should be strictly followed:

• A.Wash hands with soap and dry with a single service towel.
• B.Mark each sample container with the producer's name, state license number, date, time, tank temperature, tank id if more than one tank, and hauler initials.