Milk and Milk Product food safety measures

Milk safety and quality control.

1. MILK AND MILK PRODUCTS QUALITY AND FOOD SAFETY CONTROLS

2. Milk Quality The perishable nature of milk, the long distance between production and consumption sites, inefficient marketing structure and the number of intermediaries in hauling milk through the marketing chain are factors that lead to adulteration and contamination of milk. Milk cooling tanks are only found at the milk collection centers established by the milk processing industry and at large scale farms. The type and extent of adulteration varies from source to source. Apart from contamination associated with poor practices, malpractices involving use of adulterants is common. The information collected from different sources revealed that there are over two dozen adulterants being used in the milk industry. In terms of adulterations,

3. How to reduce the risk of contamination? Milk must come from animals that are in a good general state of health. Milk from animals showing signs of disease must not be used for human consumption. Milk from animals undergoing medical treatment must not be used for human consumption before the end of the prescribed withdrawal period. All dairy farm lying areas should be of sufficient size and should be kept clean and dry. Passageways and access routes should be free from accumulations of dung, slurry and mud. Fields, tracks and gateways should be well maintained and kept free from accumulations of dung, slurry and mud. Hands, contact surfaces and milking equipment must be kept clean at all times.