NEW: The UK’s First Trust in Food Index

Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Aim:

MILK PRODUCTION

DG.MP.1

Standards

The milk collection area must be kept practically clean and tidy.

How you will be measured

DG.MP.1.a

The area from the back axle of the tanker to the storage tank access is made of concrete or similar surface, complete, drained and kept sufficiently clean that the tanker hose is not soiled when in use.

DG.MP.1.b

The walkway from the driver’s door to the back axle of the tanker and storage tank access provides clean, hard-standing access for the tanker driver.

DG.MP.2

Standards

The milk collection area must be externally lit to facilitate the safe collection of milk.

How you will be measured

DG.MP.2.a

Sufficient external lighting to allow milk to be collected in darkness.

DG.MP.3

Standards

The dairy and milk storage area must be kept clean, tidy and free from foul odours and airborne dust.

How you will be measured

DG.MP.3.a

Area free from accumulated dirt, dust, cobwebs, mould, rust, rubbish and medicines, chemicals/products, buckets and equipment not in use (including pressure washers when not specifically used for dairy).

DG.MP.3.b

Foul odours avoided by keeping drains free from blockages, adequate ventilation and not siting slurry/effluent tanks next to dairy.

DG.MP.3.c

A means of cleaning the dairy available e.g. dedicated brush or hose pipe.

DG.MP.4

Standards

Structures within the dairy and milk storage area must be sound, maintained and suitable.

How you will be measured

DG.MP.4.a

Walls (the full height to the ceiling) and doors are undamaged with a sealed, washable finish.

DG.MP.4.b

Floors are impervious, well-drained (no standing water) and complete (any cracks not able to hold dirt or water).

DG.MP.4.c

Ceilings and roof linings are complete and maintained. False ceilings are fully sealed.

DG.MP.4.d

Any beams present are treated with a food-safe sealing product and maintained.

DG.MP.4.e

Well-fitting, complete windows that are permanently secured shut or have fitted fly screens.

DG.MP.4.f

Lights are shatterproof or covered.

DG.MP.5

Standards

The dairy and milk storage access points must be kept secure when unattended. (Revised)

How you will be measured

DG.MP.5.a

All access points to the dairy/milk storage facilities can be secured.

DG.MP.5.b

The external door(s) or room can be locked.

DG.MP.5.c

Doors are kept closed when not in use.

DG.MP.6

Standards

Milk storage tanks are managed to reduce the risk of milk contamination.

How you will be measured

DG.MP.6.a

Tank and silo lid hatches/covers and bungs are entire and kept routinely closed.

DG.MP.6.b

Checks can be made on milk to ensure it is not contaminated i.e. tanks have lids or sampling points and space between the tank lid and ceiling to allow sampling and visual inspection of milk.

DG.MP.6.c

Exterior: - tanks/silos, pipelines, rubber seals, motor casings, outlets and hoses/pressure washers are free from external accumulated dirt, dust, rust, bird droppings - water heaters, agitator motors free from rust - milk silo air inlets are fitted with a filter - milk silos are located on a drained concrete pad

DG.MP.6.d

Interior: - cleaning completed after every complete milk collection and left free of chemical residues achieved by a final rinse with potable water- clean outlet pipes, dipsticks, lids, caps, bungs, internal ladders, external valves and sampling points

DG.MP.7

Standards

Milk cooling systems and storage tanks cool milk to required temperatures. (Revised)

How you will be measured

DG.MP.7.a

Milk cooled immediately after milking to at least the legal maximum temperatures. * First Purchaser contracts may specify more stringent temperature requirements.

DG.MP.7.b

Tanks are fitted with functioning temperature gauges. Temperatures checked after each milking and comparisons between temperatures on tanker collection receipts and tank gauges made to identify faults.

DG.MP.8

Standards

Milk cooling systems and storage tanks must be maintained to ensure effective cooling and washing.

How you will be measured

DG.MP.8.a

Evidence of annual service.

DG.MP.8.b

Maintenance/calibration of relevant gauges and leakage testing as required by legislation.

DG.MP.8.c

Faults identified during the service are rectified.

Service sheets

DG.MP.9

Standards

The milking parlour/automated milking units must be kept clean and tidy.

How you will be measured

DG.MP.9.a

The parlour area is free from accumulated dirt, dung, dust and rubbish.

DG.MP.9.b

The parlour walls, doors and gates and collecting yard close to the entrance are clean.

DG.MP.9.c

Troughs are free from mould and a build-up of mould of feed debris.

DG.MP.9.d

Ceilings are visually clean and beams/girders free from rust and accumulated dust.

DG.MP.9.e

The parlour is kept tidy and clear of products, chemicals and items not in constant use.

DG.MP.10

Standards

Equipment in the parlour must be clean. (Revised)

How you will be measured

DG.MP.10.a

Equipment visually clean: internally and external - applies to ducts, jars, clusters and pipework.

DG.MP.10.b

Detailed plant cleaning protocol available and on display, including stages of wash and final rinse, products used, water temperature and checks undertaken (frequency). If auto wash used stages should be detailed along with frequency of checks undertaken.

Plant cleaning protocol

DG.MP.11

Standards

A supply of water and suitable means of washing must be available to the parlour area. (Revised)

How you will be measured

DG.MP.11.a

A dedicated hose or power washer for the parlour which is long enough to reach all areas of the parlour and all milking points.

DG.MP.12

Standards

Structures within the parlour area must be sound, maintained and suitable.

How you will be measured

DG.MP.12.a

Walls (with a washable height to 2.5m or whole wall) and doors are undamaged with a sealed, washable finish.

DG.MP.12.b

Floors are impervious, well-drained (no standing water), complete (any cracks not able to hold dirt or water).

DG.MP.12.c

Ceilings and roof linings complete and maintained. False ceilings fully sealed.

DG.MP.12.d

Any beams present are treated and maintained.

DG.MP.13

Standards

The parlour must be well lit and any lighting must not be a cause for contamination.

How you will be measured

DG.MP.13.a

Parlour light intensity enables goat I.D. to be read and foremilk inspection carried out.

DG.MP.13.b

Lights are shatterproof or covered.

DG.MP.13.c

Light covers are free from accumulated dead flies and cobwebs.

DG.MP.14

Standards

The milking machine and all associated equipment, fixtures and fittings must be maintained and suitable.

How you will be measured

DG.MP.14.a

Fixtures and fittings are of sound construction with a washable finish.

DG.MP.14.b

No signs of perishing rubber ware.

DG.MP.14.c

Automatic dipping and flushing systems are maintained and functioning to ensure milk contamination is avoided (can be N/A).

DG.MP.15

Standards

Teat cup liners must be clean, free from damage and changed regularly.

How you will be measured

DG.MP.15.a

The milking machine has teat cup liners that are changed in accordance with manufacturers' instructions for number of milkings/hours of use.

DG.MP.15.b

Records of liner changes are kept for 12 months.

Records of date of liner change

DG.MP.16

Standards

The milking machine must be tested at least annually, identified faults rectified and records kept.

How you will be measured

DG.MP.16.a

Machine tested statically at least annually to latest standards relevant to machine or installation date (currently ISO6690:2007).

DG.MP.16.b

Copies of test report available to assessor.

DG.MP.16.c

Test reports/delivery notes/invoices demonstrate faults have been rectified.

Machine test certificate and report – showing test compliance to ISO6690:2007

DG.MP.17

Standards

It is recommended that a milking-time test is undertaken.

How you will be measured

DG.MP.17.a

A milking-time test in addition to the annual static test.

Test certificate

DG.MP.18

Standards

It is recommended that milking machine testing is undertaken by a competent engineer or technician.

How you will be measured

DG.MP.18.a

Technician/engineer holds accreditation through the Milking Equipment Association or similar.

Documentation quotes membership number

DG.MP.19

Standards

Water used in the milk production area that is in contact with teats/udders and internal equipment surfaces must be safe. (Revised)

How you will be measured

DG.MP.19.a

Sufficient supply of clean, safe water for milking operations and milking equipment cleaning.

DG.MP.19.b

Where private water supplies (e.g. from boreholes) are used an annual risk assessment, has been completed and water has been determined as being safe. See relevant Appendix for guidance.
  • Water test report
  • Risk assessment

DG.MP.20

Standards

Chemicals and cleaning agents used within the milk production area must be authorised for intended use, stored and used in accordance with manufacturers' instructions. (Revised)

How you will be measured

DG.MP.20.a

Products used are within date, not phenolic based, not known to cause taint in milk, not harmful to livestock if in contact with the udder.

DG.MP.20.b

Cleaning chemicals do not contain quaternary ammonium compounds (QACs), as stated on the chemical data sheet or a warranty received from the supplier.

DG.MP.20.c

Correct quantities are used (measuring jug used or regular checks on auto-dosing systems).

DG.MP.20.d

Products are used in water of the correct temperature.
  • Data sheets/warranty declaration from supplier
  • Wash protocol

DG.MP.21

Standards

The temperature of the wash cycle must be checked regularly.

How you will be measured

DG.MP.21.a

Functional thermal tapes, electronic thermometers or integrated monitoring systems are used.

DG.MP.21.b

Gauges on water heaters indicate start temperature.

Wash protocol

DG.MP.22

Standards

Current safety sheets for all chemicals and cleaning agents (including disinfectants) used within the milk production area must be available.

How you will be measured

DG.MP.22.a

Chemical safety sheets are easily accessible to all, in case of emergency or spillage, either printed or downloaded and saved on an electronic device accessible by all.

DG.MP.22.b

If chemical data sheets are saved on an electronic device, they can be printed when needed (e.g. in an emergency) or can be accessed on a portable device such as a smart phone or tablet.

DG.MP.23 Key

Standards

Lactating goats must be milked daily or as detailed in the health plan. (Revised)

How you will be measured

DG.MP.23.a

Milking times and intervals are consistent for all milking goats including those in isolation.

DG.MP.24 Key

Standards

Procedures must be in place to reduce the risk of contaminating milk and to inspect for abnormalities .

How you will be measured

DG.MP.24.a

Udders and teats are clean and dry prior to milking with a means of cleaning soiled udders available and used as necessary.

DG.MP.24.b

Udder cloths, if used are single use or sanitised between goats.

DG.MP.24.c

Goats have their milk individually inspected at the start of milking – for presence of blood, clots and discolouration. Methods of inspection are: foremilking, conductivity meter/colour detection system, transparent claws long milk tube filters or recording jars.

DG.MP.24.d

Contamination of milk from antibiotic sprays minimised by only applying post milking.

DG.MP.25 Key

Standards

Milk consigned for human consumption must be suitable for use.

How you will be measured

DG.MP.25.a

Milk is unsuitable and discarded if:- It is from a TB reactor (from the point of veterinary diagnosis)- Inspection/detection identifies abnormalities in the milk - The goat it derives from shows signs of disease, infection, udder inflammation or wounds (and therefore the goat is being treated); or is under medicine withdrawal period

DG.MP.26 Key

Standards

Systems are in place to ensure that milk unfit for human consumption does not enter the milk storage tank.

How you will be measured

DG.MP.26.a

In all milking system, goats whose milk is unfit for human consumption are:- clearly identified for the full withdrawal period- treated goats are visually identified with stock marker/spray, lower leg tapes/bands

DG.MP.26.b

In conventional parlour systems, goats whose milk is unfit for human consumption are:- milked last or into a separate bucket unit system. If separate units are unavailable and treated goats not milked last, the unit is thoroughly cleaned prior to being used on other goats

DG.MP.27

Standards

Milking personnel are aware of relevant procedures that prevent contaminated milk from entering the milk storage tank.

How you will be measured

DG.MP.27.a

I.D. of treated goats is communicated to milking personnel includ8ing relief milkers (e.g. white board).

DG.MP.27.b

All aware of methods of identifying treated goats (as outlined in Herd Health Plan).

DG.MP.28 Key

Standards

Milking personnel must follow good hygiene practices.

How you will be measured

DG.MP.28.a

Wellingtons, milking apron/suit are clean at the start of milking and cleaned/changed when soiled during milking. Clean gloves are used for each milking.

DG.MP.28.b

Hands, forearms (and gloves, if used), are kept clean during milking .

DG.MP.28.c

Cuts, wounds and sores are covered.

DG.MP.28.d

Stockmen suffering from infectious illness that could contaminate raw milk do not carry out milking.

DG.MP.29

Standards

Dedicated and accessible hand and arm washing and drying facilities must be provided. (Revised)

How you will be measured

DG.MP.29.a

Located within the dairy or an adjacent room which is also accessible to tanker driver.

DG.MP.29.b

Facilities include:- a designated sink - hot and cold water is made available- soap

DG.MP.29.c

Paper towels along with bin (emptied regularly) or hygienic method of hand drying are available.

DG.MP.29.d

Hand basins discharge into a drain or well-drained floor

DG.MP.30

Standards

The dairy and all milking areas are designated no smoking areas.

How you will be measured

DG.MP.30.a

Smoking does not occur in the dairy or parlour/automated milking unit area.

DG.MP.30.b

Both areas have appropriate signage.