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Milk hygiene and antibiotic residues

Guidance for milk producers on hygiene standards and testing milk for antibiotic residues.
Last updated

Food hygiene legislation sets out the duty of food businesses to produce food safely.

Milk producer guidance

Our guidance for milk producers helps milk producers achieve the standards of hygiene required by the legislation, as it applies to milk production holdings.

It includes:

  • information on your legal obligations
  • guidance on best practices
  • a Dairy Diary to help you document and maintain effective records

Testing milk for antibiotic residues

Milk producers must ensure that milk from animals under antibiotic treatment or in the withdrawal period does not enter the food chain.

Food businesses must test milk for antibiotics at various points in the supply chain, including on farm. If milk is found to contain antibiotic residues in excess of maximum residue limit (MRL), food businesses must initiate procedures to ensure that raw milk is not placed on the market.

Our guidance on testing of milk for antibiotic residues explains:

  • legal requirements
  • what an antibiotic screen test failure means and actions to be taken
  • who should be notified in the event of a test failure