Milk Hygiene on the Dairy Farm
Monday 23 March 2009
New EU food hygiene legislation, which came into effect on 1 January 2006, sets out more clearly the duty of food businesses to produce food safely and to achieve consistency.
It covers the whole food chain, from farm to fork. Key elements of the previous dairy hygiene legislation are retained, such as those relating to the health and cleanliness of the animals, hygiene during milking and the prohibition on sales of raw drinking milk.
This simple and practical booklet aims to assist you, as food business operators, to achieve the standards of hygiene required to conform with the new legislation as it applies to milk production holdings. Each section clearly identifies the specific requirements of the Regulations and also provides advice on good practice.
A copy of the booklet has been sent to all registered milk production holdings in Scotland.
