Methods of improving Hygiene in the Dairy Supply Chain.
All foods have the potential to cause food borne illness, and milk and dairy products are no exception. Dairy animals may carry human pathogens that they then pass on via their milk, which can increase how likely it is for you or someone else near you to get sick from consuming a tainted product. Moreover, the milking procedure, subsequent pooling and the storage of milk carry the risks of further contamination from man or the environment or growth of inherent pathogens. Further, the composition of many milk products makes them good media for the outgrowth of pathogenic micro-organisms. Therefore, implementing the proper hygienic control of milk and milk products throughout the food chain is essential to ensure the safety and suitability of these foods for their intended use.
Ensuring the safety and suitability of milk products requires a continuum of effective effort, beginning with manufacturers who are responsible for making sure that their product is safe. However, it extends to other parties in the food chain as well including producers themselves. Furthermore, constructing an accurate system or maintaining proper hygienic control throughout this entire scope can ensure not only the safety but also preserve quality dairy products which provide important nutrients for human health.
Milk producers should be sure to maintain good hygiene and animal husbandry practices at all times. Manufacturers must use clean manufacturing facilities with appropriate hygienic measures in place. Distributors, transporters and retailers are obligated to ensure that products under their control come from reputable sources that have followed these guidelines for safe handling of milk products.
Animal holding areas – The design of the animal’s area should be set up in a way that will not affect their health. Animals’ living spaces need to be clean and maintained, which minimizes any risk for infection or contamination with milk products.
Milking Areas – Where milking takes place on site has been carefully planned out so as to minimize risks associated with animals becoming contaminated by dirty buildings, materials used during the process, or an increased likelihood of contracting infections from other cows at this facility
Milking equipment cleaning and disinfection
Milking equipment and storage tanks must be thoroughly cleaned and disinfected following each milking, then dried when appropriate. Rinsing of the equipment should remove all detergents or disinfectants in those circumstances where manufacturer instructions indicate that rinsing is not required. Water used for cleaning and rinsing must be safe to use so as not to contaminate milk with chemicals.
Milk storage equipment:
Milk storage tanks and cans should be designed to ensure complete drainage. They also need to avoid contamination of the milk when it is stored, which can happen if they are not well-designed.
Collection, transport and delivery:
Milk transport tankers and containers must have a design that allows for easy cleaning and disinfecting in order to protect consumers from any potentially harmful pathogens present on these items. The temperature during transit needs to keep the product safe without risking spoilage so as long as there haven’t been many stops or delays along its way between collection points like farms or processing plants, chilling centres like dairies where packaged fluid products will be processed before being distributed throughout the country via truck routes.