UGANDA STANDARD  
  DUS 163  
Second  Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 163: 2017  
© UNBS 2017   
  
Standard  of hygienic practi ce for milk and milk products  
 DUS 163: 2017  
ii © UNBS 2017  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible  for its correct application  
© UNBS 2017  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior w ritten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 163:2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
This standard  prescribes the hygienic conditions and practices for production, handling, 
processing, storage, transportation, marketing, distribution and sale of milk and mi lk 
products  ................................ ................................ ................................ ................................ .................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
Over -arching principles applicable to all milk and milk products are the following . ................................ .. 4 
5.9.4 Transport procedure  ................................ ................................ ................................ ...............................  13 
7.4 Equipmen t ................................ ................................ ................................ ................................ ...................  17 
9.4 Appliances  ................................ ................................ ................................ ................................ ...........  30 
9.5 Health and Hygiene of Vendors  ................................ ................................ ................................ .........  31 
9.5.1 Health Status of Vendors  ................................ ................................ ................................ ....................  31 
9.5.2  Personal Hygiene and Behaviour  ................................ ................................ ................................ ...... 31 
9.5.3  Training of Vendors  ................................ ................................ ................................ .............................  31 
9.6 Transportation of Milk or Milk products to the point of sale  ................................ ..........................  32 
9.7 Selling Milk and Milk Products  ................................ ................................ ................................ ...........  32 
10 Training  ................................ ................................ ................................ ................................ ................  32 
10.1  General  ................................ ................................ ................................ ................................ .................  32 
10.2  Awareness and responsibilities  ................................ ................................ ................................ .........  32 
10.3  Training programs  ................................ ................................ ................................ ...............................  33 
10.4  Refresher Training  ................................ ................................ ................................ ...............................  33 
10.5  Monitoring  ................................ ................................ ................................ ................................ ............  33 
Bibliography  ................................ ................................ ................................ ................................ ......................  34 
 DUS 163: 2017  
iv © UNBS 2017  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amen ded.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Standard x Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key s takeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee re views the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture  
Subcommittee S C 1, [Dairy and dairy products ]. 
This second  edition cancels and replaces the first edition ( US 163:2000 ), which has been technically revised.  
 
 DUS 163:2017  
© UNBS 2017  – All rights reserved  v 
 Introduction  
Milk and milk products are a rich and convenient source of nutrients for people in many countrie s and 
international trade of milk -based commodities is signi ficant. The purpose of this standard  is to provide 
guidance to ensure the safety and suitability of milk and milk products to protect consumers’ health and to 
facilitate trade.  
All foods have the potential to cause food borne illness, and milk and milk products are no exception. Dairy 
animals may carry human pathogens. Such pathogens present in milk may increase the risk of causing food 
borne illness. Moreover, the milking procedure, subsequent poo ling 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. Potenti al 
also exists for the contamination of milk with residues of veterinary drugs, pesticides and other chemical 
contaminants. Therefore, implementing the proper hygienic control of milk and milk products throughout the 
food chain is essential to ensure the s afety and suitability of these foods for their intended use. This standard  
is aimed at providing guidance to the milk sector so that appropriate level of public health protection for milk 
and milk products is achieved. It is also the purpose of this standa rd to prevent unhygienic practices and 
conditions in the production, processing, and handling of milk and milk products, as milk and milk products 
form a large portion of the diet of consumers especially infants, children, and pregnant  and lactating women.  
This standard presents principles for the hygienic production and manufacture of milk and milk products and 
guidance  on their application. This standard  takes into consideration, to the extent possible, the various 
production and processing procedures as well as the differing characteristics of milk from various milking 
animals used by member countries. It focuses on acceptable food safety outcomes achieved through the use 
of one or more validated food safety control measures, rather than mandating specifi c processes for individual 
products . 
 UGANDA STANDARD  DUS 163: 2017  
 
© UNBS 2017  – All rights reserved  1 
 Standard  of hygienic practices for milk and milk products  
1 Scope   
This standard  prescribes the hygienic conditions and practices for production, handling, processing, storage, 
transportation, marketing, distribution and sale of milk and milk products  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited a pplies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US EAS 3 8, Standard Specifications for Labelling of Pre -packaged Foods .  
US EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
US 130, General Requirements for Establishing a Hazard Analysis Critical Control Point (HACCP) Programme 
for Food Processing Establishments .  
US EAS 12, Standard Specifications for Drinking (Potable) Water   
US Codex 206: Codex standard for us e of dairy term s 
3 Terms and definitions   
For the purposes of this document, the terms and definitions given in US Codex  206 and the following apply.  
3.1 
appliances  
whole or any part of any utensil, machinery, instrument, apparatus, or article, used or in tended for use in or for 
processing, storing, selling or supplying of milk or milk products.  
3.2 
aseptic Processing  
heating and direct fill packaging process which can be verified to assure that the product being aseptically 
processed is commercially ste rile and will maintain commercial sterility under non -refrigerated conditions .  
3.3 
cleaning  
removal of soil, food residue, dirt, grease or other objectionable matter.  
3.4 
contaminant  
biological or chemical agent, foreign matter, or other substances not  intentionally added to food which may 
compromise food safety or suitability .   
2 © UNBS 2017 – All rights reserved  
 3.5 
contamination   
introduction or occurrence of a contaminant in food or food environment .  
3.6 
disinfection  
 reduction, by means of chemical agents and/or physical methods, o f the number of micro - organisms in the 
environment, to a level that does not compromise food safety or suitability.  
3.7 
end Product  
food which is ready for sale.  
3.8 
equivalent sanitary m easure  
Different sanitary measures which, when properly applied,  result in end products which meet the same level of 
public health protection .  
3.8 
establishment  
any building or area in which food is handled and the surroundings under the control of the same 
management .  
3.9 
food hygiene  
all conditions and measures n ecessary to ensure the safety and suitability of food at all stages of the food 
chain.  
3.10 
Food handler   
any person who directly handles packaged or un packaged food, food equipment and utensils, or food contact 
surfaces and is therefore expected to com ply with food hygiene requirements  
3.11 
Food safety  
assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its 
intended use .  
3.12 
Food suitability – 
assurance that food is acceptable for human consumption a ccording to its intended use.  
3.13 
hazard  
a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health 
effect  
3.14 
Hazard Analysis Critical Control Point (HACCP)  
 a system, which identifies, evaluates,  and controls hazards which are significant for food  safety  
3.15 
milk  
normal mammary secretion of milking animals obtained from one or more milkings, without either addition to it 
or extraction from it, intended for consumption as liquid milk or for furt her processing.   DUS 163: 2017  
© UNBS 2017 – All rights reserved  3 
 3.16 
milk Product  
 product obtained from milk with the addition only of food additives, processing aids and other ingredients 
functionally necessary for the manufacturing process .  
3.17 
milk vending centre:  
 public place or establishment  designated by the relevant authority for the display and sale of milk and milk 
products by multiple vendors.   
3.18 
milk vending stall  
 a place ,where, milk or milk products are displayed, served or sold to the public. It includes carts, tables, 
benches, baskets, chairs, vehicles with or without wheels and any other structure approved by the relevant 
authority where on it or in it, any milk or milk products are displayed for sale.  
3.19 
mobile milk Vendor  
means any person with/without a vehicle going from place to place for the purpose of displaying, distributing 
or delivering milk or milk products.  
3.20 
micro-organisms  
microscopic living organism that can cause disease or food spoilage.  
3.21 
pasteurization  
 process applied to a product with the object o f eliminating possible health hazards arising from pathogenic 
micro -organism associated with the product by heat treatment which is consistent with minimal chemical, 
physical and organoleptic changes in the product.  
3.22 
holder m ethod – 
temperature of mil k shall be raised to not more than 72 o C and not less than 65 o C and retained within this 
range for 30 minutes and immediately and rapidly cooled to 10 o C or less.  
3.23 
high temperature short time m ethod  
  temperature of milk shall be raised to not les s than 72 o C retained at this temperature for 15 seconds and 
immediately and rapidly cooled to 10oC or less.  
3.24 
potable Water  
  water, which shall comply with Uganda Standard Specifications for potable water (US 201).  
3.25 
primary production  
steps in the milk production up to and including milking.  
3.26 
raw milk 
 normal, clean and fresh secretion obtained by practically emptying the udder of the healthy animal , properly 
fed and kept but excluding that got during the first seven days after calving and which has not been treated to 
be suitable for direct consumption.  
3.27 
relevant authority  
 the Ministry having responsibility and any local or officially recognised authority.   
4 © UNBS 2017 – All rights reserved  
 3.28 
utensil  
appliance, container and equipment including traditional types us ed in the processing, storage and sale of milk 
and milk products.  
3.29 
waste Water  
sullage water arising as a result of the activity of milk and milk products handlers.  
3.30 
water Container  
 form of food grade container which is used solely for the purpo se of storing and serving water and has not 
been used previously for any other purposes which could cause contamination of the water stored in it.  
4 General principles applicable to the production of milk and milk products   
This Standard  focuses on the use  of acceptable practices for the hygienic production, handling, processing, 
storage, transportation, marketing, distribution and sale of milk and milk products as achieved through the use 
of validated control measures.  
Over -arching principles applicable t o all milk and milk products are the following : 
a) milk and milk products when presented to the consumer shallbe safe for human consumption ;  
b) different risks are associated with different products and their end uses and this shall be considered 
when applying the provisions of this standard .  
c) from raw material production to the point of human consumption, the products covered by this 
standard  shall be subject to a combination of control measures, and these control measures shall be 
shown to achieve the appropri ate level of public health protection ; 
d) milk and milk products shall be suitable for the intended purpose ; 
e) Food hygiene control measures and control measure combinations used in the production of milk and 
milk products shall be validated to demonstrate that  they are effective in achieving their intended 
purpose, including, as appropriate, the specified level of public health protection  and 
f) All aspects of milk production and processing shall be monitored to ensure that the control measures 
have been effective ly applied.  
5 Primary Milk Production  
5.1 Principles applicable to  the primary production of milk  
5.1.1  Control measures employed at the primary production level for the production of milk shall result in a 
safe and suitable raw material for further processin g.  
5.1.2  Good manufacturing practices and good hygiene practices do apply and shall be practised  
5.1.3  Due to practical limitation to the use of HACCP in milk production, the manufacturer’s Hazard 
Analysis shall determine the controls necessary in milk p roduction and their stringency.  
5.2 Environmental Hygiene  
5.2.1  Appropriate surface and ground water controls shall be in place to minimize  the levels of pesticide 
residues and other chemical contaminants, pathogenic micro -organisms and parasites in water us ed to wash DUS 163: 2017  
© UNBS 2017 – All rights reserved  5 
 the udders of milking animals prior to milking as well as that used to rinse, clean or disinfect milking 
equipment, storage equipment and other product contact surfaces.  
5.2.2  Precautions shall be taken to ensure that milking animals do not con sume or have access to 
contaminated water, feeds or any environmental contaminants likely to cause disease or contaminate milk.  
5.2.3  Adequate measures shall be put in place to control vermin without contaminating milk with residues 
and extraneous matter,  such as pesticides and vermin hair.  
5.3 Premises for Milk Production  
Premises for production of milk covered by this standard  shall be maintained in a manner that will minimise or 
prevent contamination of milk.  
The house -hold, farm or milk collecting c entre shall meet the requirements of the public health laws of Uganda 
and shall in particular have the following provisions;  
5.3.1  Water Supply  
An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature 
control shall be available to ensure the safety and suitability of milk.  
Potable water shall meet the requirements specified in US EAS 12.  
5.3.2  Drainage and Waste Disposal  
Adequate drainage and waste disposal systems and facilities shall be provided. Th ey shall be designed and 
constructed so that the risk of contaminating milk and milk products or the potable water supply is avoided.  
In the case of a household in the village , 
a) quick growing hedge all round to act as a break against dust and wind shall be  provided;  
b)  drain, ending into a soak pit to carry waste water and liquid waste shall be provided;  
c)  pit for depositing litter and refuse shall be provided  and 
d) the yard shall be kept clean by sweeping daily and shall be disinfected with lime dust at the e nd of 
each month.  
5.3.3  Personnel Hygiene Facilities and Toilets  
5.3.3.1  Personnel hygiene facilities shall be available to ensure that an appropriate degree of personal 
hygiene can be maintained and to avoid contaminating milk. Facilities shall include:   
a) adequate means of hygienically washing and drying hands ; and  
b) latrine  and or toilet  for safe disposal of human waste. The latrine  and or toilet  shall have adequate 
hand washing facilities.  
5.3.3.1  Such facilities shall be suitably located and designated.    
6 © UNBS 2017 – All rights reserved  
 5.3.4  Milking areas and related facilities  
5.3.4.1  Milking Shed  
5.3.4.1.1  A separate shed designated as a milking shed shall be provided and constructed in such a way 
as to eliminate or minimize contamination of milk.  
5.3.4.1.2  The shed shall be mainta ined in a sound condition and shall be provided with suitable floor space 
with the arrangement to restrain the animals.  
5.3.4.1.3  The shed shall have a shallow drain adjoining the drain provided in the yard to carry away any 
liquid waste.  
5.3.4.1.4  Immed iately after milking, the dung shall be removed and the shed shall be cleaned.  
5.3.4.2  Milking Parlour  
In modern farms where milking parlours are constructed and/or milking machine used,  
a) the Premises shall be easy to clean and maintained in a manner tha t will minimise or prevents the 
contamination of milk ; 
b) the planning and layout shall be such as to provide for adequate facilities for drainage and waste 
disposal ;  
c) infestation of the place with vermin shall be prevented ;  
d) (d) facilities shall be provided for safe and potable water for drinking, washing udders and flanks of the 
animals and for washing milkers’ hands and milking equipment ;  
e) the Premises shall be adequately lit and ventilated ;  
f) the premises shall have well -fitting screens on windows and doors  to keep out flies  and 
g) the windows and doors shall be preferably of the swing -type opening outwards.  
5.4 Animal Care  
The care and management of healthy cattle is the starting point in hygienic milk production.  
5.4.1  Animal holding Shed or Barn  
The animal  shed or barn shall be so designed as to be comfortable to the animals and not adversely affect 
their health.  
The animals shed or barn shall be kept clean and maintained in a manner that does not result in any health 
risk to the milk and hence the consume r. 
5.4.2  Feeding  
Forage, feed and fodder for the milking animals shall not present a risk of transferring, directly or indirectly, 
pesticides residues, or other toxins, t aint or any other agent used or incidental in the production of feed stuffs 
into the mi lk in amounts that present a health risk to the consumer. There shall be provisions for proper 
mangers (feeding troughs).  
With consideration given to the end use of the milk, particularly for milk used in the production of raw milk 
products, the ensilage treatment, if used, shall be controlled to ensure that it does not result in an 
unacceptable health risk to the consumer.  DUS 163: 2017  
© UNBS 2017 – All rights reserved  7 
 5 4.3  Animal Health  
a) milk from animals that have been treated with antibiotics, acaricides or other veterinary drugs that can 
be trans ferred to the milk, shall not be used until the withdrawal period specified for the drug in 
question has been achieved ;  
b) the health of milking animals shall be maintained in a manner that does not result in an unacceptable 
health risk to the consumer ;  
c) diseased animals or herds shall be isolated to prevent the transmission of disease to healthy animals ;  
NOTE  It is advisable to monitor the occurrence of pathogens such as Listeria monocytogenes in the dairy herd so as 
to get early warnings of potential dange rs of contamination of milk.  
d) with consideration given to part (a), it is recommended that individual animal identification tags be 
used to keep permanent records of specific treatments given to individual animals  and  
e) milk for human consumption, shall be drawn only from animals that are clinically free from diseases 
that may make the milk unfit for human consumption.  
5.4.4  Preparation of Animals for milking  
Every milk producer shall bring animals to the milking place in as clean a condition as possible.  
Before each milking, the udder and teats of the animal shall be effectively washed and cleaned by a spray of 
clean water and dried with a clean dry towel.  
Long hairs on flanks, hind legs, tail and udder shall be clipped at frequent intervals.  
5.5 Milkin g and milk handling equipment  
5.5.1 Construction  
a) The utensils and equipment used during milking shall be of standard food contact grade quality 
preferably stainless steel.  
b) They shall be constructed from acceptable, non -absorbent and corrosion -resistant materials and shall 
be easy to clean.  
c) The utensils and equipment shall not have any joints or open seams and shall be free from dents, 
rust, etc.  
d) Milking and milk handling equipment and utensils which are intended to come into contact with milk 
(e.g., co ntainers, tanks, etc.) shall be easy to clean and disinfect, corrosion resistant and not capable 
of transferring substances to milk in such quantities as to present a health hazard to the consumer.  
5.5.2  Cleaning  
5.5.2 .1 All the utensils shall be clean an d kept dry and stored in such away as to avoid contamination.  
5.5.2 .2 The utensils, including the transport cans and equipment shall be thoroughly cleaned and 
sanitised after each use.  
5.5.2 .3 An acceptable, non -toxic and non -corrosive cleaning and bacte ricidal agent shall be used for 
cleaning and sanitation daily.  
5.5.2 .4 The utensils shall be covered with muslin and drained dry on a stand of appropriate material in 
an upside down position.   
8 © UNBS 2017 – All rights reserved  
 5.5.2 .5 After cleaning and sanitation, the utensils and equipm ent shall be stored in such a manner and 
in such a location as to prevent recontamination from flies, insects, dust, dirt, rodents, etc. They should 
preferably be stored in an inverted position to facilitate drainage of wash water. US 163:2000 6  
5.5.2 .6 The transport cans dusters; brushes and the straining cloth shall be cleaned and sterilised.  
5.5.3  Milking Utensils  
For hand milking the following utensils shall be used:  
a) Sanitary milking containers ;  
b) Foremilk receptacles ;  
c) A strip cup for testing mastit is;  
d) Milk measures ;  
e) A container for keeping milk measures in clean condition ;  
f) Milk cans of appropriate capacity with proper lids and  
g) Strainers or straining cloth.  
5.5.4  Milking Machines and Equipment  
Where milking is done by machine or other  equipmen t,  
a) he equipment shall be installed and tested in accordance with manufacturer’s instructions and in 
accordance with appropriate technical standards and 
b) here shall be a periodic verification process to ensure that milking equipment is in good working 
condi tion; 
5.5.5  Milk coolers at the farm  
Where milk is cooled at the farm  
a) The equipment shall be installed and tested in accordance with manufacturer’s instructions and in 
accord with appropriate technical standards.  
b) There shall be a periodic verification p rocess to ensure that equipment is in good working condition.  
5.6 Health and Hygiene of milk Handlers  
5.6.1  Health  
People known to be carriers of a communicable disease or illness that may be transferred through the milk 
shall not perform milking and mil k handling.  
The milk handler shall be healthy and free from contagious or communicable diseases such as tuberculosis 
and typhoid. Commercial farms shall carry out medical examination on all milk handlers.  
Any person so affected shall seek medical attentio n. DUS 163: 2017  
© UNBS 2017 – All rights reserved  9 
 5.6.2  Personal Hygiene of milk Handlers  
The milk handler shall:  
a) bathe regularly and wear clean protective clothes of easy to clean material ;  
b) not wear strong perfume when milking ;  
c) avoid wearing loose jewellery or clothing during milking ; 
d) cover all cut s, sores and grazes after treatment to avoid contaminating the milk ; persons with sore, 
cuts or wounds on the hands shall not milk ;  
e) keep the head properly covered and their nails well-trimmed  for clean milk production ;  
f) have clean habits ; He or she  shall not spit or clean his  or her  nose, ear or anybody  opening or sore 
during milking.  
g) not eat or chew any substance nor smoke during milking  and 
h) not engage in any behaviour that may contaminate milk.  
5.6.3  Training  
Milk producers shall get basic training in personal and food hygiene as outlined in clause 10.  
5.7 Hygienic milking practice  
5.7.1  It is advised that the milk producer pay attention to the following, at least half an hour before milking:  
a) clean the milking place and surroundings by removal of dun g, sweeping and sprinkling of water to 
keep down dust ; and   
b) wash him/herself thoroughly, wear clean clothes and keep the head properly covered and their nails 
well trimmed for clean milk production.  
5.7.2  The milkers shall also observe the following proce dures  
a) milking shall be carried out in such a manner that will minimise the contamination of the milk being 
produced ;  
b) before starting the milking, the milker shall thoroughly wash their hands with soap and water and dry with a 
clean dry towel ; 
c) before each milking, the udder and teats of the animal shall be effectively washed and cleaned by a spray 
of potable water and dried with a clean dry towel ;  
d) the milkers shall test each milking teat for mastitis before milking ;  
e) the milk from mastitis affected teats shall be milked last and discarded in a manner that avoids 
contaminating other milk and/or transfer of mastitis to healthy animals (for example in a pit or any other 
method approved by the relevant authority) ; 
f) the udder shall be washed wi th water and preferably disinfected with teat dip on completion of milking to 
prevent infection of the teats ; 
g) brushing of animals at the time of milking shall be avoided, as it is likely to raise dust in the animals shed ;   
10 © UNBS 2017 – All rights reserved  
 h) if animals are fed during m ilking, the method of feeding and the type of feed used shall be such as to avoid 
contaminating the milk ; 
i) abnormal milk including that got during the first seven days after calving shall not be mixed with normal milk ; 
j) on completion of milking, the mi lk shall be immediately transferred to the transport cans. If it is desirable 
tomeasure the milk, this shall be done without delay, by holding the measure over the milk collecting can. 
The measures shall be emptied directly into the cans through strainers or the straining cloth. These 
cansshall be properly sealed. After sealing, thick canvas cap shall be placed over the lid and the neck of 
the can securely tied. The can shall be sent to the collection centre as soon as possible ;  
k) immediately after milkin g, each producer shall carry the milk to the milk -collecting centre  and  
l) the foremilk shall be drawn into receptacles provided for the purpose without soiling the hands or dropping 
on the floor.  
5.7.2.1  When milking is done by hand   
a) The milk shall b e drained with dry hands. In order to prevent the practice of wet milking and to render 
milking easier the use of odourless petroleum jelly is recommended.  
b) The milk shall be drawn directly into the milking container as fast as possible.  
c) The milkers  shall not wipe their hands on the body of the animals or on their person. The switch of the tail 
shall not be touched.  
5.7.3 Cooling of milk at the farm  
 
Where milk is cooled at the farm the farmer shall cool the milk immediately after milking.  
  
5.8 Co llecting and Storage Raw milk  
 
5.8.1 Collection and storage (and related) Equipment  
Milk collecting and storage tanks and cans shall be designed and constructed in accordance with 
appropriate standards to ensure complete drainage and avoid contamination of the milk.  
Surfaces of milk storage tanks, cans and associated equipment intended to come into contact with 
milk shall be easy to clean and disinfect, corrosion resistant and not capable of transferring 
substances to milk in quantities that will present  a health risk to the consumer.  
Milk tanks and cans shall be used to store only milk or milk products.  
Storage tanks and cans shall be cleaned and disinfected as necessary to minimise or prevent 
contamination of milk.  
 
5.8.2 Milk Reception at Collection -Cum -Chilling Center  
These principles and guidelines are supplemental to those set forth in Specification for Factory and Employee 
Requirements for Food Factories and to the general principles presented in Section 4 above.  
5.8.2.1 General  
a) Collection centres shall be designed and operated in such a manner that minimises or prevents the 
contamination of milk.  
b) A milk collection and chilling centre shall preferably be situated in an open, clean, and healthy surroundings 
away from road -side where lot o f dust arises due to vehicular traffic; garbage dumps; animals sheds; DUS 163: 2017  
© UNBS 2017 – All rights reserved  11 
 open sewage drains or other places likely to breed flies. It shall be free from sources of obnoxious fumes, 
smoke, odours or excessive dust. There shall not be accumulation of trash, gar bage or similar waste in 
the vicinity of the centre.  
c) Collection centres shall be easily accessible to allow hygienic handling of milk.  
d) Rooms in the milk collection centre shall be clean and risks of contamination shall be reduced to the 
minimum. Ad equate provision must be made for cleaning and sterilisation of containers and utensils.  
e) The floors of the rooms of the collection centre shall be constructed of material that is corrosive resistant 
and easy to clean and disinfect. It shall be suitably  inclined to hasten rapid drainage of wash water.  
f) The walls and ceilings of the rooms shall have a smooth non - absorbent surface preferably fungal resistant, 
so that they can be efficiently cleaned.  
g) The building shall be well lighted and adequately  ventilated.  
h) Cleanliness of the milk -cooling equipment shall be ensured. When surface coolers are used, they shall be 
provided with metal shields for protection from air contamination.  
i) Seepage of cooling water into the cans when they are immersed i n cold water shall be prevented. Similarly, 
seepage of cooling water into the can shall be avoided during stirring to hasten cooling of milk.  
j) Milk shall be transferred under hygienic conditions to avoid contamination of milk.  
 
5.8.2.2 Collecting Proce dure  
a) Only one milk producer shall be allowed into the milk collecting room at a time.  
b) During the milk collection, the lid of the can shall not be placed on the ground.  
c) When not in use the milk measures shall be kept dipped in a basin containing  potable water or a suitable 
disinfectant solution.  
d) Raw milk of clean and hygienic quality shall be produced on the farm and in villages. Since hand milking 
iswidely practised in Uganda, a large amount of visible dirt and other particulate matter, whic h may 
accumulate in milk, shall be removed by straining. This may be achieved by using a clean piece of cloth 
or strainer of suitable material containing filter pad, which shall be replaced as frequently as necessary.  
e) Individuals collecting milk shall ensure, prior to collection, that each producer’s milk does not present 
obvious indications of spoilage or deterioration.  
f) Under no circumstances shall the rejected milk be mixed with good milk.  
g) Milk produced and collected 24 hours or more apart sha ll be collected and chilled separately to avoid undue 
raising of the temperature of the chilled milk in the cooler.  
 
5.8.3 Storage of raw milk  
(a) Premises for the storage of milk shall be situated and constructed in such a manner as to avoid risk of 
contamination of milk or equipment.  
(b) Milk shall be stored in properly designed and maintained tanks or cans.  
(c) Storage temperatures and times shall be such that deterioration and spoilage of milk does not occur.   
12 © UNBS 2017 – All rights reserved  
 (d) Milk shall be cooled to as low a te mperature as possible, preferably to 4  °C but not more than 10  °C, in a 
plate chiller or by immersing the cans in a tank of chilled water passing over a surface cooler and stored 
below 10  A°C.  
(e) Milk shall be transported to the dairy as soon as possible  preferably within 48 hours.  
 (f) With consideration given to the end use of the milk, particularly for milk used in the production of raw milk 
products, special cooling requirements may be necessary to ensure that products do not present an 
unacceptable risk to the consumer.  
 
5.9 Transport of milk  
These principles and guidelines are supplemental to those set forth in Specification for Factory and Employee 
Requirements for Food Factories and to the general principles presented in Section 3 above.  
5.9.1 Transport equipment  
(a) Milk transport tankers and cans and associated equipment shall be designed and constructed in 
accordance with appropriate standards to ensure complete drainage and avoid contamination of the milk.  
(b) Surfaces of milk transport ta nkers, cans and associated equipment intended to come into contact with milk 
shall be easy to clean and disinfect, corrosion resistant and not capable of transferring substances to the 
milk in such quantities as to present a health risk to the consumer.  
(c) Milk transport tankers and cans shall be used to transport only milk and milk products.  
(d) For milk tankers used for the transport of whey (lactoserum), precautions shall be taken to avoid 
contamination of subsequent loads of raw milk by bacteriophage s.  
(e) Milk cans and transport tankers (including the raw milk discharge area, valves, etc.) shall be cleaned and 
disinfected after use to minimise or prevent contamination of milk.  
 
5.9.2 Milk haulier (tanker driver or individual responsible for transpo rt)  
(a) The milk haulier shall receive adequate training in the hygienic handling of milk and shall observe good 
personal hygiene.  
(b) Milk hauliers shall wear clean clothing and not have infectious or contagious diseases that would present a 
risk of con taminating milk.  
(c) Milk hauliers shall perform their duties in a sanitary manner so that their activities will not result in 
contamination of milk at the farm.  
(d) Milk hauliers shall not engage in practices that would lead to the contamination of milk  or dairy processing 
areas when discharging the tanker.  
(e) Milk hauliers like other milk handlers shall have a certificate of medical fitness as in Clause 7.5.1  
 
5.9.3 Transport time and temperature  
5.9.3 .1 Transport  temperature and time shall be such that milk is transported to the dairy or to the collection 
centre without unnecessary delay and under conditions that prevent deterioration or spoilage of the milk.  DUS 163: 2017  
© UNBS 2017 – All rights reserved  13 
  5.9.3 .2  The transportation conditions shall be such that the temperature shall not rise by more than 2 °C and 
the maximum temperature of milk shall not exceed 10 °C during transit.   
5.9.3 .  Milk collected and transported under ambient conditions should preferably reach the destination 
within 4 hour of collection.  
5.9.4 Transport procedure  
a) Milk shall be transferred under hygienic conditions to avoid contamination of milk.  
b) During transportation of milk cans from the farm and villages to the collection centre, adequate precautions 
shall be taken to ensure that the quality of milk remain s the same.  
c) Cans shall be full to capacity and have well -fitting lids. The use of any other materials such as banana fibre 
to fix the lid is prohibited.  
d) The filled cans shall be adequately protected from sunshine. Rain and dirt shall not be allowed  to come in 
contact with the inner portion of the can.  
e) Water from dripping vegetation or splashes on the road shall not be allowed to come in contact with cans.  
f) Vehicles that carry milk cans shall have no other material loaded on them.  
g) When roa d or rail tankers are used to carry milk, they shall be so designed that, violent agitation or surging 
in the tank shall be minimised to avoid breaking of bacterial clumps or alteration of fat globules or 
admixture of air during transport.  
h) All the hygi enic practices for preservation of milk shall be borne in mind while using the tanker system for 
transporting milk.  
i) The edge of the manhole in the tanker shall be flanged upwards so as to prevent dripping into the tank when 
lid is lifted. A special cov er has to be provided over the lid for protection from dust or dirt from the 
environment. Similarly, a cover shall be provided over any valve or hose connector.  
j) Tankers shall be so constructed as to be easy to clean and the design of tankers shall conf orm to best 
technical and hygienic standards. The cleaning and sanitation of the tankers shall be done at the end of 
each operation.  
k) The insulation material shall be of such quality that the temperature of milk shall not be allowed to rise by 
more than  2 o C during transportation.  
 
6  Regulatory Controls  
The safe production, handling, processing, storage, transportation, marketing, distribution and sale of milk and 
milk products shall be done in accordance with the relevant laws of Uganda.  
The genera l hygienic requirements and practices to be followed by producers, handlers, processors, 
transporters, marketers, distributors and vendors have been translated into this Standard  of practice as a cost 
effective tool for the control of Food Hygiene.  
  
14 © UNBS 2017 – All rights reserved  
 7  Dairy Establishment  
The principles and guidelines laid down in this section are supplementary to those set forth in the Uganda 
Standard Specification for Factory and Employee Requirements for Food Factories (US  EAS 39), the existing 
public health laws of Ug anda and to the general principles presented in Section 4 above.  
 
7.1 Location  
The dairy shall preferably be situated in an open, clean, and healthy surroundings away from major or main 
roads, where lot of dust arises due to vehicular traffic, garbage du mps; animal sheds; open sewage drains or 
other places likely to breed flies or other pests. It shall be free from sources of obnoxious fumes, smoke, 
odours or excessive dust. There shall not be accumulation of trash, garbage or similar waste in the vicinit y of 
the plant.  
 
7.2 Premises  
7.2.1  Structures housing the dairy shall be of suitable size, construction and design to facilitate 
maintenance and hygienic operations for processing purposes.  
7.2.1  The material used in the construction shall be non -toxic and easy to clean and disinfect.  
7.2.1  Areas where high levels of humidity or condensation regularly occur should preferably be painted 
with approved non -leaching fungicidal paint.  
7.2.1  The building shall provide sufficient space for housing of equipme nt and storage of materials to 
enable hygienic operations.  
7.2.1  No portion of building shall be used for domestic purposes or other types of food preparations unless 
separated by suitable partitions or locations or other effective means.  
  
7.2.1 Processi ng Room  
 
7.2.1.1  The processing room shall be sufficient in size for the work to be carried out under adequate hygienic 
conditions. The design and lay out shall be such as to minimise or eliminate contamination of raw materials 
and finished products.  
7.2.1.2 The processing room shall have adequate protection against pests such as flies and rodents.   
7.2.1.3  Adequate facilities for washing the room shall be provided. Adequate number of wash basins .  
7 
7.2.2. Air Quality and Ventilation  
Adequate means of natural or mechanical ventilation shall be provided keeping in mind the number of 
workers, their hours of work and nature of operation to  
(a) to prevent condensation and drippage  
(b) minimise air -borne contamination of milk and milk products, for example,  from aerosols and 
condensation droplets;  DUS 163: 2017  
© UNBS 2017 – All rights reserved  15 
 (c) control ambient temperatures;  
(d) control odours which might affect the suitability of milk and milk products; and  
(e) control humidity, where necessary, to ensure the safety and suitability of milk and milk  products  and  
(f) Ventilation systems shall be designed and constructed so that air does not flow from contaminated 
areas to clean areas and be adequately maintained and cleaned.  
 
7.2.3 Lighting  
Adequate natural or artificial lighting shall be provided to enable the undertaking to operate in a hygienic 
manner. Lighting shall be such that the resulting colour of the product is not deceptive. The intensity shall be 
adequate to the nature of the operation. Lighting fixtures shall be protected to ensure that  milk and milk 
products are not contaminated by breakages.  
  
7.2.4 The Floor  
The floors for work room, store room and go down shall be  
- solid, waterproof, easy to clean and disinfect.  
- suitably inclined to hasten rapid drainage of wash water and be co nnected to sewers or drains.  
- be resistant to acids, alkalis or steam.  
 
7.2.5 Walls and ceilings  
Internal walls and ceilings shall have smooth, non -absorbent light -coloured surface preferably fungal resistant, 
free from crevices and sharp angles, to fa cilitate their efficient cleaning. The junction of the floor with the walls 
and the junction between the two walls shall be curved to prevent accumulation of dust.  
 
7.2.6 Doors and windows  
Doors shall be self -closing double doors, sliding doors or doors that open outwards.  
The doors and windows shall be covered with fly proof wire gauge  
The wall plate at the sills of windows shall be slanted downwards to avoid being used as storage places  
Doors shall be flushed with corrosion resistant materials to pre vent pest damage  
 
7.2.7 Drainage  
Effective drainage shall be provided to drain off a large quantity of water used for washing the machinery, 
equipment, furniture, floor, etc;  
Circular drains of suitable construction shall be provided. Drains in processi ng rooms shall be covered with 
detachable covers.   
16 © UNBS 2017 – All rights reserved  
 Drains shall be kept clean and shall be provided with traps at suitable places before they are connected with 
the municipal drain to avoid blocking or choking. In the absence of any such arrangement, they shall be 
drained in soakage pits situated at least 3 metres from the dairy and the source of water supply.  
The slope of the floor shall be towards the drains and the farthest end of the floor from the drain shall not be 
more than 5 metres. The drain openi ngs shall be provided with screen traps to prevent solid matter from 
clogging the drains. The ends of the drains leading to the outside of the factory shall be made rodent proof by 
providing screens.  
The screens shall be examined periodically and replaced  or cleaned, if necessary. The drains shall have gully 
traps of seals of minimum 5 cm. At least 50 percent of the length of the drain shall be covered to facilitate the 
movement of trolleys. Mesh type cover for the drain shall be used to prevent habitation  of cockroaches and 
rodents in closed areas of the drain.  
 
7.3 Facilities  
 
7.3.1 Water Supply  
 
An adequate supply of potable water with appropriate facilities for its storage and distribution shall be 
available to ensure the safety and suitability of mi lk and milk products.  
Potable water shall be as specified in the Uganda Standard specifications for potable water (US 201. Non -
potable water (for use in, for example, fire control, steam production, refrigeration and other similar purposes 
where it would not contaminate milk and milk products), shall have a separate system. Non -potable water 
systems shall be identified and shall not connect with, or allow reflux into, potable water systems.  
The water shall be periodically examined for chemical and bacteri ological contamination as desired by the 
competent authority. A record of such examination shall be maintained.  
 
7.3.2 Drainage and Waste Disposal  
Adequate drainage and waste disposal systems and facilities shall be provided. They shall be designed and 
constructed so that the risk of contaminating milk and milk products or the potable water supply is avoided .  
 
7.3.3 Cleaning  
Adequate facilities, suitably designated, shall be provided for cleaning utensils and equipment. Such facilities 
shall have an ade quate supply of hot and cold potable water.  
 
7.3.4 Personnel Hygiene Facilities and Toilets  
Personnel hygiene facilities shall be available to ensure that an appropriate degree of personal hygiene can 
be maintained to avoid contaminating milk and milk pr oducts. Such facilities shall be suitably located and 
designated and shall not open directly into workrooms.  
Facilities shall include:  
a) adequate means of hygienically washing and drying hands, including wash basins and a supply of hot 
and cold (or suit ably temperature controlled) water;  DUS 163: 2017  
© UNBS 2017 – All rights reserved  17 
 b) ablutions of appropriate hygienic design; and  
c) adequate changing facilities for personnel.  
7.3.5 Temperature Control  
Adequate facilities shall be available for heating, cooling, refrigerating and freezing milk a nd milk products, for 
storing refrigerated or frozen milk and milk products, monitoring milk and milk products temperatures, and 
when necessary, controlling ambient temperatures to ensure the safety and suitability of milk and milk 
products.  
 
7.3.6 Storag e  
Adequate facilities for the storage of materials and products shall be provided.  
There shall be separate rooms for cleaning and maintenance materials.  
 
7.3.7 Temporary facilities  
Premises and structures mounted for temporal purposes shall be sited, d esigned and constructed to avoid as 
reasonably as practicable contaminating milk and milk products and harbouring pests.  
7.4 Equipment  
7.4.1 Plant and Equipment Hygiene  
7.4.1.1    All surfaces coming into contact with the milk and milk products shall be smooth, free from pits, 
crevices and loose scale and shall be non -absorbent. Furthermore, the surface shall be non -toxic and 
unaffected by milk and milk products and cleaning compounds. The finish of corrosion - resistant surfaces (e.g. 
stainless steel, alu minium alloy, and tinned mild steel) shall be smooth.  
7.4.1.2  All gasketing, materials shall be non -porous, non -absorbent, and fitted in a manner such as to 
prevent its protruding into the milk and milk products or creating, recesses or ledges between the  gasket joints 
which will interfere with proper cleaning.  
 
7.4.2 Installation of Equipment  
a) All equipment shall be installed on a foundation of durable, easy to clean material.  
b) Equipment shall be placed at least 45 cm from wall and ceiling, and sea led water -tight thereto. All portions 
of the equipment shall be installed sufficiently spaced above the floor on a minimum number of supporting 
members to provide access for inspection and cleaning, or be installed completely sealed (watertight) to the 
floor.  
c) Whenever equipment passes through walls or floors, it shall be sealed thereto or sufficient clearance shall 
be allowed to permit inspection, cleaning and maintenance.  
d) Where necessary, drains and catch pans shall be provided. These shall be of s uch dimensions as to collect 
all spill and drip, and readily accessible or readily removable for cleaning.  
e) Where pipes pass through ceilings into the floor of the processing area above, pipe sleeves shall be 
inserted in the floor above so that their up per periphery is at least 5 cm above the floor.   
18 © UNBS 2017 – All rights reserved  
 f) All electrical connections, such as switch boxes, control boxes, conduit and cables, shall be installed at least 
45 cm away from the walls to facilitate cleaning, or be completely sealed to the equipment or wall.  
g) All equipment coming into contact with milk and milk products shall be kept clean. An ample supply of 
steam and water, hose, brushes, detergents and other tools necessary for the proper cleaning of machinery 
and equipment shall be available.  
h) Stores for spare parts of machinery and other materials that can be a source of contamination shall be kept 
separate from the processing areas.  
7.4.3 Equipment Cleanliness  
 
All equipment shall be kept clean.  
The entire processing system shall be clea ned and sanitised at the close of operation and sterilised prior to 
use.  
Bottles, pails, cans and other containers used to transport or store milk and milk products shall be kept clean 
and not used for any other purpose.  
7.5 Dairy Personnel  
7.5.1 Person nel health  
7.5.1.1   People known or suspected to be suffering from, or be carriers of a disease or illness likely 
to be transmitted through milk and milk products, shall not be allowed to enter work areas if there is 
a likelihood of their contaminating th e milk and milk products. Any pers on so affected shall report 
illess or symptoms to management.  
7.5.1.2   An authorised registered medical practitioner shall medically examine every person 
employed in connection with milk or milk product handling. The exam ination shall include x -ray of 
the chest for tuberculosis, stool for protozoal and helminthic infestation for those parasites that are 
transmitted by ingestion, and for the presence of Salmonella, Shigella species and Vibrio cholerae 
and any other relevant  tests . Subsequently, the employee shall be medically examined once in a 
year or more frequently; if necessary, to ensure that s/he is medically fit and free from 
communicable diseases. A record and certificate of such examination shall be maintained.  
7.5.1.3  It shall be impressed on all employees that they shall notify the medical officer or 
management, cases of  
- fever, vomiting, diarrhoea, typhoid, dysentery, boils, cuts and sores and ulcers (however small), 
discharging ears, eyes or nose and  
- any n otifiable diseases occurring in their own homes and families.  
7.5.1. 4 No staff who is suspected to be suffering from any of the disorders listed in (b) shall be 
permitted to work inside the dairy until certified free of such by a medical officer.  
 
7.5.2 Personal Hygiene  
a) Staff shall bathe regularly and wear clean clothes of easy to clean material and shall avoid the wearing 
loose jewellery, loose clothing or strong perfume during work.  
b) Staff shall be provided with clean washable or disposable prote ctive clothing (preferably white) including 
headgear which completely encloses the hair and the beard. No worker shall be allowed to work without 
proper protective clothing.  
c) All cuts, sores and grazes shall be covered after treatment and the persons so  affected shall not work in 
areas where there is direct contact with the milk or milk product  DUS 163: 2017  
© UNBS 2017 – All rights reserved  19 
 d) Separate room or place for changing clothes shall be provided. The clothes shall not be hung in any 
processing room. Personal effects such as jewellery, watch es, pins, or other items shall not be brought to 
the handling or processing area.  
e) Protective clothing shall be worn only within the working area (i.e. put on just before starting the work and 
changed when leaving).  
f) Staff shall keep their fingernail s short and clean and wash their hands with soap or detergent and potable 
water before commencing work and after each absence, especially after using sanitary conveniences. 
Facilities for drying hands after washing shall be provided.  
g) Workers shall adop t strict hygienic practices so as to avoid contaminating milk and milk products.  
h) The supervisor shall check the personal hygiene of the workers before the start of work and whenever they 
enter any processing room after any absence.  
i) Staff shall not engage in any behaviour that may contaminate milk. Eating, spitting, nose cleaning or the use 
of tobacco in any form including smoking or chewing betel leaves shall be prohibited within the 
processing, packing and storage area of the dairy. Notice to this effect shall be prominently displayed and 
enforced.  
j) Sufficient and suitable sanitary and well lighted conveniences shall be provided, maintained and kept clean 
conveniently situated and accessible to workers at all times while they are at the dairy. Se parate 
conveniences shall be provided for each sex. No convenience shall open directly into any workroom in 
the dairy. Sufficient number of wash basins with adequate provision of nailbrushes, soap and facilities for 
hand drying shall be installed in or alo ngside the sanitary conveniences.  
k) The importance of hygienic and aesthetic standards shall be inculcated to the personnel, since 
carelessness at any stage will endanger the health of the consumers.  
l) Visitors to handling or processing areas shall wea r appropriate protective clothing and adhere to other 
personal hygiene provisions as given in this section.  
 
7.6 Maintenance and Sanitation  
 
7.6.1 General Dairy Hygiene  
Establishment and equipment shall be kept in an appropriate state of repair and cond ition to facilitate all 
sanitation procedures, function as intended particularly at critical steps and prevent contamination of milk and 
milk products such as from metal chips, flaking plaster debris and chemicals. Whenever required, it may be 
lime washed,  painted, disinfected, disinfested and deodorised. Chemicals used shall be those approved by 
Uganda National Bureau of Standards  
Cleaning shall remove milk and milk product residues and dirt, which may be a source of contamination. 
Disinfection is necessa ry after cleaning especially product contact surfaces.  
Cleaning chemicals shall be handled and used carefully and in accordance with manufacturers instructions 
and stored separate from milk and milk products in clearly identified containers to avoid the r isk of 
contamination of milk and milk products. When pesticides are used, due care shall be exercised to prevent 
contamination of equipment, raw materials and packing materials. Under no circumstances shall these be 
used during processing.  
On no account s hall the process room be used or converted to a storeroom for raw materials or used as an 
eating room. Only the items required for processing on a particular day shall be kept in the process room. No  
20 © UNBS 2017 – All rights reserved  
 lavatory, sink, cesspool or garbage shall be so situated  or maintained that odours or fumes therefrom pervade 
any room where the milk and milk products are stored or processed.  
Premises shall be well lighted and ventilated. Special attention shall be given to equipment producing 
excessive heat, steam, obnoxiou s fumes or vapours. Good ventilation shall be provided and mould growth in 
overhead structures shall be prevented. Light bulbs and fixtures suspended above shall be of safety type.  
 
7.6.2 Cleaning  
The dairy floors, drains, walls and ceilings shall be reg ularly cleaned. Processing areas shall be kept as dry as 
possible.  
Wet cleaning other than mopping shall not be used during the processing of milk and milk products in areas in 
which product is exposed and can be contaminated by aerosols.  
Care shall be t aken to adequately clean all product contact surfaces in sanitary piping and equipment, 
including difficult to clean areas such as by -pass valves, sample corks, and overflow siphons in fillers.  
Waste and refuse shall be collected in covered receptacles an d shall not be allowed to scatter on the floor of 
the unit. It shall be disposed of in a manner that is not detrimental to the hygiene of the surroundings of the 
disposal.  
Adequate measures shall be taken to prevent mould growth on equipment and internal structures of 
processing and storage rooms.  
Proper places shall be provided for storage of brooms, brushes, buckets and other cleaning gear.  
Window glass and light fittings shall be maintained clean and dust -free at all times. There shall be no cobwebs 
in any part of the dairy  
  
7.6.3 Cleaning Programmes  
Cleaning and disinfection programmes shall ensure that all parts of the establishment are properly cleaned 
and shall include the cleaning of equipment.  
Cleaning and disinfection programmes shall be  
- Documented;  
- continually and effectively monitored for their suitability and effectiveness; periodically verified by means 
such as audit, pre -operational inspections or microbiological sampling of environment and product contact 
surfaces;  
- regularly rev iewed and adapted to reflect changed circumstances; and  
- supervised by competent person(s)  
 
Where appropriate, programmes shall be drawn up in consultation with relevant specialist expert advisors.  
A documented cleaning programme shall specify  
a) area s, items of equipment and utensils to be cleaned ;  
b) responsibility for particular tasks ;  DUS 163: 2017  
© UNBS 2017 – All rights reserved  21 
 c) method and frequency of cleaning and 
d) monitoring arrangements to verify the adequacy of cleaning .  
 
7.7 Pest Control Systems  
  
7.7.1 General  
Good hygiene prac tices shall be employed to avoid creating an environment conducive to pests. Good 
sanitation, inspection of incoming materials and good monitoring can minimise the likelihood of infestation and 
thereby limit the need for pesticides.  
  
7.7.2 Preventing Acce ss  
Buildings shall be kept in good repair and condition to prevent pest access and to eliminate potential breeding 
sites. Holes, drains and other places where pests are likely to gain access shall be kept sealed. Wire mesh 
screens shall be used on open wi ndows, doors and ventilators, to reduce the problem of pest entry. Animals 
shall not be allowed in the factory premises .  
 
7.7.3 Harbourage and Infestation  
The availability of food and water encourages pest harbourage and infestation. Potential food sourc es shall be 
stored in pest -proof containers and/or stacked above the ground and away from walls. Areas both inside and 
outside milk and milk products premises shall be kept clean. Refuse shall be stored in covered, pest - proof 
containers.  
 
7.7.4 Monitorin g and Detection  
Establishments and surrounding areas shall be regularly examined for evidence of infestation . 
  
7.7.5 Eradication  
Pest infestations shall be dealt with immediately and without adversely affecting milk and milk products safety 
or suitabili ty. Treatment with chemical, physical or biological agents shall be carried out by a registered 
fumigator or applicator in a manner that does not pose a threat to the safety or suitability of milk and milk 
products.  
 
7.8 Waste Management  
Suitable provisi on must be made for the removal and storage of waste.  
Waste shall not be allowed to accumulate in areas where milk and milk products are handled, or stored and in 
other working areas and the adjoining environment.  
Waste stores must be kept clean and prom ptly emptied.  
All plumbing and waste disposal lines shall be large enough to carry peak loads. All lines shall be water - tight 
and the waste disposal shall be effected in such a manner as not to cause contamination with potable water 
supplies.   
22 © UNBS 2017 – All rights reserved  
 The dairy effluents shall be disposed in a manner that is not detrimental to the hygiene of the dairy and its 
surroundings. The effluents shall not be let off on road or in the open outside the dairy premises.  
If effluent is being treated on the site or close to th e site, the effluent plant shall be located as far as possible 
down wind from the air intake points of the factory.  
The effluent plant must be adequate in size to handle anticipated load both in terms of COD and BOD load 
and must be controlled to meet the  requirements specified by the National Environmental Management 
Authority for treated effluents to avoid the risk of pollution.  
8 control of operations  
8.1 Control of Food Hazards  
Milk and milk products safety hazards that can enter the processing faci lity by way of raw materials or those 
that can be introduced into the processing environment shall be properly identified and controlled so that 
products will obtain an acceptable level of protection.  
Control measures shall be implemented to prevent, elim inate or reduce to acceptable levels, hazards that are 
reasonably likely to occur.  
Microbiological as well as chemical and physical hazards shall be considered during the hazard analysis 
including the impact that primary production conditions have on the potential for hazards to be present in raw 
milk.  
Control measures and control measure combinations used in the control of hazards shall be developed, 
validated, implemented and maintained within the context of HACCP principles (US 130).  
 
8.2 Hygiene Cont rol Systems  
 
8.2.1 Temperature Control  
Raw milk, intermediate products and end products covered by this standard  shall be stored at appropriate 
temperatures and for appropriate times that will prevent the development of a milk and milk products safety 
hazard.  
 
8.2.2 Microbiological cross contamination  
Effective measures shall be taken to prevent contamination of products and intermediates from the processing 
environments or contact with materials from an earlier stage of the process.  
The following basi c principles shall be used to assist in the prevention of microbiological cross contamination 
of milk and milk products:  
- the flow forward in time and space principle : the flow of the product and of the ingredients shall maintain 
a forward progression fr om raw material receipt to finished product packaging;  
- the absence of crossing principle: the flow of contaminating materials shall not cross the flow of materials 
that shall not be contaminated. For example, the flow of the following elements: water, a ir, effluents, and raw 
milk, shall be carefully evaluated for suitability. The same principle shall be strictly applied to personnel flow.  
- the partition principle: there shall be adequate separation of areas with different levels of contamination 
risk; and returned milk and milk products shall be well segregated and stored in a clearly designated area.  DUS 163: 2017  
© UNBS 2017 – All rights reserved  23 
  
Where there is a risk of cross -contamination between end products and raw materials or intermediate 
products, consideration shall be given to a physical  separation, such as by the application of barrier hygiene 
and wet/dry area segregation.  
Where there is a risk of contamination from contaminated areas such as construction and rebuilding areas, 
consideration shall be given to a physical separation.  
 
8.2.3 Physical and chemical contamination  
Raw milk shall be excluded from processing if it contains residues of substances in amounts that may present 
a risk to human health as recommended by Code x Alimentarius Commission . 
  
8.3 Incoming Material Requirement s  
8.3.1 General  
a) With consideration given to the end use of the incoming raw materials, raw materials shall not present an 
unacceptable risk to the consumer.  
b) No raw materials or ingredients shall be accepted if it is known to contain parasites, und esirable micro -
organisms, pesticides, veterinary drugs, or toxic, decomposed or extraneous substances which would not be 
reduced to acceptable level by normal sorting and/or processing.  
c) Specifications for raw materials shall be identified and used.  
d) Raw materials shall be inspected and sorted before processing.  
e) Laboratory tests shall be carried out to establish fitness for use.  
f) Only sound, suitable raw materials shall be used.  
g) Stock of raw materials shall be subject to effective stock rot ation.  
 
8.3.2 Raw milk Reception  
This is the key stage in regard to quality of milk.  
a) The milk reception room shall be separate from the processing room and it shall have a well -equipped 
laboratory for inspection and testing of milk supplies.  
b) The raw milk used for the manufacture of products covered by this Standard  shall be evaluated based on 
sampling of milk from individual farms or milk collection centres.  
c) Rapid platform tests shall be performed on all samples of milk received.  
d) The milk received shall be subject to organoleptic, microbiological tests, as well as other measurements 
(e.g., temperature) to detect unacceptable conditions. Milk received for processing shall be fresh and free 
from off flavours or other defects and shall be of l ow bacterial count. It shall conform to Uganda specification 
for raw unprocessed whole milk. Depending upon the end use of the milk, particularly for milk used in the 
production of raw milk products, specific precautions shall be taken to ensure the produc t does not present an 
unacceptable health risk to the consumer.  
e) The raw milk shall be immediately cooled to 4 oC or below if it is not to be processed immediately.   
24 © UNBS 2017 – All rights reserved  
  
8.3.3 Water  
a) Where water is used as an ingredient it shall be potable water meeting the requirements of Uganda 
specifications for potable water (US  EAS 12).  
b) Water coming into contact with milk and milk products and water used in ice making shall be potable water.  
c) Clean water may be used, provided it does not constitute a hazard to  the milk and products, for steam 
generation, fire control and similar use and for chilling in milk and milk product handling areas.  
d) Water re -circulated for reuse shall be treated and maintained in such a condition that no risk to the safety 
and suitab ility of milk and milk product results from its use. The treatment process shall be effectively 
monitored. Re -circulated water which has received no further treatment and water recovered from processing 
of milk by evaporation or drying may be used, provide d its use does not constitute a risk to the safety and 
suitability of milk and milk product.  
e) Ice and steam used in direct contact with milk and milk product contact surfaces shall be produced, handled 
and stored in such away as to protect them from con tamination and not constitute a threat to the safety and 
suitability of milk and milk product.  
 
8.4 Processing  
The end product of processing in a dairy plant shall conform to the requirements laid down in the relevant 
product standard specifications to e nsure the product does not present an unacceptable health risk to the 
consumer .  
 
8.5 Packaging  
Operations involving packaging of milk and milk products shall be done following sanitary practices and shall 
not result in contamination of the product.   
8.6 Laboratory Control  
The dairy quality control laboratory plays a vital role in checking the efficiency of milk processing. A well -
equipped laboratory with competent quality control staff shall be employed to ensure an efficient operation of 
milk processing  plant.  
8.7 Management and Supervision  
Managers and supervisors shall have enough knowledge of food hygiene principles and practices to be able 
to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitor ing 
and supervision takes place .  
 
8.8 Documentation and Records  
8.8.1 Introduction  
It is essential that records be maintained of all actions taken to assure the safety of milk and milk products. 
These records can be used to demonstrate that appropriate action has been taken to assure the safety of the 
milk and milk products. Appropriate records of processing, production and distribution shall be kept and 
retained for a period that exceeds the shelf -life of the product.  DUS 163: 2017  
© UNBS 2017 – All rights reserved  25 
 8.8.2 Requirements  
a) The manufac turer shall establish and maintain procedures for identification, collection, indexing, filing, 
storage, maintenance and disposition of hygiene records.  
b) Records shall be maintained for all actions, test results and other relevant information required t o ensure 
that hygiene is maintained at an appropriate level to assure the safety of the milk and milk products produced.  
c) These records shall be indexed, filed, stored and maintained for a suitable period and procedures shall 
exist for the disposition o f out of date records.  
d) All records shall be dated and signed by an appropriate person or persons.  
 
8.8.3 Type of Records  
To ensure the safety of milk and milk products, the following records shall be maintained  
a) A record of all critical parameters  and tests carried out to assure the safety of the finished product, and the 
results of these tests, including microbiological results in accordance with Hazard Analysis and Critical Control 
Point system – HACCP (US 130)  
 
b) The calibration status and pro cedures used to calibrate all devices used to assure the safety of the finished 
product.  
 
c) Records showing that all staff members have been appropriately screened as suitable to work in food 
premises by a medical officer and that they are trained in the  principles of hygiene.  
 
d) Records showing that the cleaning programme has been adhered to and that the strengths, temperatures 
and contact time of cleaning solutions complies with the specified requirements.  
 
e) Records showing that the factory has bee n inspected for evidence of infestation by rodents, birds, animals 
or insects at, at least quarterly, by a suitably qualified person.  
 
f) Records showing that incoming material has been inspected to ensure that only quality materials are used 
in the proce ssing or manufacture of milk and milk products and that distribution vehicles have been inspected.  
 
g) Records showing that water storage vessels are inspected on a weekly basis for the presence of birds, 
rodents, and so on. .,   
26 © UNBS 2017 – All rights reserved  
  
h) Daily records of residu al free chlorine levels and records of other water analysis.  
 
i) Records showing that a hygiene/housekeeping inspection has been carried out at defined intervals using a 
written checklist.  
 
j) Chemical, functional, microbiological and organoleptic specif ications for raw materials, in process materials 
and finished product.  
 
k) Records of environmental tests.  
 
l) Records showing that the tubes in insect electrocuters are replaced at appropriate intervals.  
 
m) Records of controlled conditions such as tem perature, relative humidity, controlled atmosphere and 
positive and negative air pressures and air quality during production, storage and distribution.  
n) Appropriate records for the effluent plant to show that treated effluent complies with specified req uirements.  
 
o) Records showing that glass pipes, flow meters and glass equipment have been routinely inspected for 
cracks, splinters etc.  
 
p) Records showing that air filters have been inspected and replaced at appropriate intervals.  
 
q) Records of sens itivity checks on metal detectors.  
 
r) Where it is found that hygiene is not being maintained at the defined level, records shall be maintained of 
the corrective action taken, to bring it under control.  
s) Any other relevant records  
 
8.9 Recall procedur es  
The establishment shall ensure effective procedures are in place to deal with any food safety hazard and to 
enable the complete, rapid recall of any implicated lot of the finished milk and milk products from the market. 
Where a product has been withdra wn because of an immediate health hazard, other products which are 
produced under similar conditions, and which may present a similar hazard to public health, shall be evaluated 
for safety and may need to be withdrawn. The need for public warnings shall be  considered.  DUS 163: 2017  
© UNBS 2017 – All rights reserved  27 
 Recalled products shall be held under supervision until they are destroyed, used for purposes other than 
human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure 
their safety.  
Adequate procedures s hall also be in place to monitor the shelf life of products in the distribution system and 
to recall all expired products in a manner that does not harm the consumer.  
8.10 Transportation  
8.10.1 General  
Milk and milk products may become contaminated, or may not reach its destination in a suitable condition for 
consumption, unless effective control measures are taken during transport, even where adequate hygiene 
control measures have been taken earlier in their handling and processing. Products must be ade quately 
protected during transport.  
Measures shall be taken where necessary to:  
a) protect milk and milk products from potential sources of contamination;  
b) protect milk and milk products from damage likely to render the milk and milk products unsuitab le for 
consumption; and  
c) Provide an environment which effectively controls the growth of pathogenic or spoilage microorganisms and 
the production of toxins in milk and milk products.  
 
8.10.2 Requirements  
Conveyances and bulk containers shall be design ed and constructed so that they:  
a) do not contaminate products or packaging;  
b) can be effectively cleaned and, where necessary, disinfected;  
c) permit effective separation of different milk or milk where necessary during transport;  
d) provide effecti ve protection from contamination, including dust and fumes;  
e) can effectively maintain the temperature, humidity, atmosphere and other conditions necessary to protect 
milk and milk products from harmful or undesirable microbial growth and deterioration l ikely to render them 
unsuitable for consumption; and  
f) allow any necessary temperature, humidity and other conditions to be checked.  
 
8.10.3 Use and Maintenance  
Conveyances and containers for transporting milk or milk products shall be kept in an appro priate state of 
cleanliness, repair and condition.  
In bulk transport containers and conveyances shall be designated and marked ‘ for Milk or Milk product use 
only’ and be used only for that purpose.  
In the case of chilled products, the vehicle product com partment shall be cooled prior to loading and the 
product compartment shall be kept at an appropriate temperature at all times, including during unloading.   
28 © UNBS 2017 – All rights reserved  
 8.11 Product Information and Consumer Awareness  
8.11.1 General  
Products shall bear appropriate in formation to ensure that:  
- adequate information is available and accessible to the next person in the food chain to enable them to 
handle, store, process, prepare and display the product safely and correctly;  
- the lot or batch can be easily identified and recalled if necessary.  
 
The processor shall provide consumers with enough knowledge to enable them to: -  
- make informed choices appropriate to the individual; and  
- prevent contamination and growth or survival of food borne pathogens by storing, pr eparing and using it 
correctly.  
Information for industry or trade users shall be clearly distinguishable from consumer information, particularly 
on milk and milk products labels.  
8.11.2 Labeling  
Products shall be labelled in accordance with Uganda Stand ard Labelling Requirements for Pre -packaged 
Foods (US  EAS 39 ). Unless the product is shelf stable, a statement regarding the need for refrigeration or 
freezing shall be included on the label of the product.  
 
9 Sale of milk and milk products  
9.1 Introduct ion  
9.1.1 To facilitate the implementation of this standard  of practice formation of milk vendor associations or co -
operatives and Vendor Advisory Service shall be encouraged to provide a liaison point with the relevant 
authorities.  
9.1.2 Vendor Associat ions shall provide a liaison point with the relevant authorities with a view to 
implement control measures.   
9.1.3 Vendor Advisory Service shall provide advisors whose role would be:  
advice, guide, train and monitor vendors to help them improve their oper ations in accordance with the 
requirements of this Standard ;  
a) to inform consumers of the Hazards associated with different products and their responsibility in 
ensuring that this standard  is adhered to while handling milk or milk products.  
NOTE 1 It is recommended that advisors have good communication skills, familiar with the requirements of this 
standard , and have good understanding of both problems of the vendors and the protection of consumers.  
NOTE  2 Advisors should possess the trust and respect of  vendors, consumers and enforcement personnel  
NOTE  3 The advisers should be as far as possible conversant with the General Principles of Food Hygiene laid down 
in the Uganda Standard for Factories and Employee requirements for food factories (US 28), and Guidelines for the DUS 163: 2017  
© UNBS 2017 – All rights reserved  29 
 Application of the Hazard Analysis Critical Control Point System (HACCP) (US 130), in order to assist vendors to optimise 
the use of scarce resources  
NOTE  4 Milk Vendor Advisory Services should be established with the necessary capacity  to carry -out their mission 
effectively.  
9.2 Licensing of Vendors  
a) No vendor shall conduct his/her business of storage, display and sale of milk or milk products unless 
he/she is licensed under the relevant regulations.  
 
b) In addition to the requirem ents laid down in the relevant Laws of Uganda, licensing of vendors shall be 
subject to the following:  
 
(i) An authorised registered medical practitioner shall medically examine every person employed in connection 
with sale of milk or milk products in acc ordance with relevant regulations. Subsequently, the employee shall 
be medically examined once in a year or more frequently; if necessary, to ensure that s/he is medically fit and 
free from communicable diseases. A record and certificate of such examinatio n shall be maintained.  
(ii) No relevant authority shall issue or renew the license of any vendor who does not commit themselves to 
comply with all the requirements of this Standard  of Practice within a determined period of time.  
(iii) Milk and milk produ ct vendors shall have basic knowledge in milk and milk products hygiene 
before they are licensed by relevant authorities.  
 
9.3 Vending Establishments  
Vending stalls or centres shall be established for the purpose of selling milk or milk products to ensur e that 
public health is protected.  
Stalls shall be located in areas designated by the relevant authorities and shall be suitable for the purpose of 
avoiding contamination of the milk or milk products sold at or from the stall.  
Mobile vendors milk vendors  shall operate in a similar manner to above.  
Vendors' stalls shall be of a type approved by the relevant authority and shall be constructed from impervious 
materials that can be easily cleaned such as stainless steel, aluminium, glazed tiles or any other materials as 
approved by the relevant authority. It shall be properly constructed as to be readily cleaned and maintained in 
a goo d state of repair at all times.  
9.3.1  Sanitation  
a) Water Supply: Vendors shall ensure sufficient supply of potable water at all times. Where necessary, such 
as in the case of mobile vendors or where potable water supply is not yet available, potable water shall be 
stored in clean water containers.  
 
b) Waste Water Disposal: Vendors' stalls shall have an efficient waste water di sposal system which shall be 
maintained in a good state of repair. The system shall be large enough to carry peak loads and be provided 
with traps to ensure only liquid waste is discharged into the drain/sewer.  
  
30 © UNBS 2017 – All rights reserved  
 c) Solid Waste Disposal: Solid waste materi al shall be handled in such a manner as to avoid contamination 
of milk or milk products and/or potable water. Waste shall be removed from the working area of the stall as 
often as necessary and at least daily. All solid waste shall be disposed of in a sani tary manner, as 
recommended or approved by the relevant authority.  
 
d) Toilet facilities: Milk vending centres shall have sufficient toilet facilities for each sex to accommodate 
the vendors, their employees and clientele, conveniently located but separat e and apart from milk handling, 
storage, and selling areas to prevent contamination of the milk and milk products. The toilet facilities shall be 
approved and subject to all requirements for such facilities by the relevant authority.  
 
9.3.2 Cleaning  
All working surfaces, table tops, floors and surrounding areas shall be thoroughly cleaned at least daily, using 
one of the methods described below.  
All utensils shall be regularly cleaned by  
- thoroughly washing them in warm water containing adequate amount  of soap or other suitable detergents 
and then either immersing them for one -half (1/2) minute in boiling clean water and draining them or, for two 
(2) minutes in potable water at a temperature of not less than 77 oC and draining them.  
- in the case where water at 77 oC or water at boiling temperatures is not available, potable water, wash soap 
or detergent and running water rinse is allowed but is not preferred.  
 
9.3.3 Pest and Animal Control  
Every vendor shall at all times take appropriate measures to ke ep his/her stall free from animals and pests, 
including rodents, flies, insects or vermin infestation to prevent contamination of the milk and milk products by 
pests or pest control materials.  
Any milk or milk product that has contaminated by pests or pes t control materials shall be appropriately 
disposed of in a hygienic manner.  
9.4 Appliances  
The equipment, including containers for storing drinking water, shall be made of materials which do not 
transmit toxic substances, odour or taste, are not absorbe nt, are resistant to corrosion and capable of 
withstanding repeated cleaning and disinfecting.  
Only containers made of food grade material, not previously used for non -food use, maintained in good state 
of cleanliness and repair shall be used.  
Milk coole rs, refrigerators and freezers shall not be overloaded and their temperatures shall be maintained at 
a maximum of 4 oC and –18 oC or below, respectively.  
All washed and clean utensils shall be handled, stored or transported separately from unclean and use d 
utensils and other sources o f contamination such as vermin.  DUS 163: 2017  
© UNBS 2017 – All rights reserved  31 
 9.5 Health and Hygiene of Vendors  
9.5.1  Health Status of Vendors  
Any vendor or helper who is suffering from jaundice, diarrhoea, vomiting, fever, sore throat with fever, 
discharge from ear, ey e and nose, visibly infected skin lesions (boils, cuts, etc.) shall cease from handling 
food in any capacity and seek medical treatment.  
Any vendor or helper who has been identified as or is known to be or has previously been a carrier of food 
borne disea se organisms, shall not be involved in any food handling activity until certified by a Medical Officer 
or any other medical practitioner as a non -carrier.  
Any vendor or helper shall be required to be immunised against food and water borne disease such as 
typhoid, hepatitis A or any other food and water borne diseases as required by relevant authority.  
9.5.2  Personal Hygiene and Behaviour  
Every vendor or helper, during the conduct of his business, shall observe the following:  
a) Wear an identification ta g if issued and required by the relevant authority.  
b) Dress in clean and proper attire.  
 
c) Wash hands thoroughly with soap and clean water before and after handling food, after visiting the toilet, 
after handling unsanitary articles, touching animals, touching raw food, after handling toxic and dangerous 
materials and as and when necessary.  
d) Finger nails shall be kept short and clean at all times.  
e) Hair shall be kept clean and tidy and shall be covered during operation.  
 
f) Non -infected cuts shal l be completely protected by a waterproof dressing which is firmly secured and 
routinely changed.  
g) Shall not smoke or chew chewing gum while selling milk or milk products.  
 
h) Refrain from any unhygienic practices such as spitting and cleaning nose, ea rs or any other body opening 
or sore.  
i) Shall not sneeze or cough onto the milk or milk products.  
j) The use of gloves is not recommended.  
k) No vendor is allowed to use the stall as a sleeping or dwelling place, or for any other personal activity.  
 
9.5.3 Training of Vendors  
Training of vendors shall be undertaken as outlined in Clause 10.   
32 © UNBS 2017 – All rights reserved  
 9.6 Transportation of Milk or Milk products to the point of sale  
Milk and milk products that require transportation to the point of sale shall be placed in a well  protected, 
covered and clean container to avoid contamination  
Any vehicle used in transporting Milk and milk products shall be clean and in good condition, appropriately 
equipped to provide protection from environmental contamination.  
Milk and milk prod ucts shall not be transported together with other raw food and ingredients, animals, toxic 
substances and any other materials which may contaminate the milk or milk products.  
9.7 Selling Milk and Milk Products  
Every vend or shall observe the following:  
All vendors purchasing milk or milk products for the purpose of serving or selling must assure that such milk or 
milk products is reliable sources.  
Printed material shall preferably never be used to sell milk. Only food grade plastic and any other suitable 
material shall be used for packing and selling milk and milk products.  
Never blow into plastic bags or containers used for handling milk or milk products.  
All packaged processed milk offered for sale shall be dispensed only in their individual original s ealed 
containers or from taps fitted to bulk containers and made of food grade plastic or other suitable material. Bulk 
containers shall be covered with tight fitting lids. US 163:2000 26  
Direct sale of milk by farmers or milkmen shall be restricted to a fixed time and distance as follows  
- within a distance of 5 Km from the point of production and distributed within 4 hours of milking in the morning 
and 2 hour in the afternoons.  
- within a distance of 5 Km from the point of boiling and within 2 hours af ter boiling.  
All unsold milk or milk products that cannot be properly preserved shall be disposed of in a sanitary manner at 
the end of the day.  
10 Training  
10.1 General  
Training is fundamentally important to any food hygiene system. Inadequate hygiene t raining, and/or 
instruction and supervision of all people involved in milk and milk products related activities pose a potential 
threat to the safety of milk and milk products and its suitability for consumption.  
Training is to be conducted by the relevan t authority or other institutions recognised or approved by the 
relevant authorities.  
10.2 Awareness and responsibilities  
The producer s, processors and traders shall:  
a) be aware of their role and responsibility in protecting milk and milk products from contamination or 
deterioration;  DUS 163: 2017  
© UNBS 2017 – All rights reserved  33 
 b) impart the necessary knowledge and skills to all Milk and milk products handlers to enable them to 
handle milk and milk products hygienically; and  
c) ensure that those who handle strong cleaning chemicals or other potentially haza rdous chemicals are 
instructed in safe handling techniques.  
10.3 Trainin g programs  
10.3.1  Factors to take into account in assessing the level of training required include:  
a) the fact that milk and milk products can promote and sustain growth of pathogenic or spoilage micro -
organisms -  
b) the manner in which the milk or milk product is handled and packed, including the probability of 
contamination;  
c) the extent and nature of processing or further preparation before final consumption;  
d) the conditions under which the milk or milk product will be stored; and  
e) the expected length of time before consumption.  
10.3.2  Managers and supervisors of milk and milk products processes shall have the necessary knowledge 
of food hygiene principles and practices to be able to jud ge potential risks and take the necessary action to 
remedy deficiencies.  
10.3.3  Every milk handler such as dairy staff, milk vendor or helper shall undergo a basic training in milk or 
milk products hygiene prior to hiring or licensing and further training  as required by the relevant authority. 
Farmers shall also be given basic training in hygiene.  
10.4 Refresher Training  
Training programmes shall be routinely reviewed and updated where necessary. Systems shall be in place to 
ensure that milk and milk prod ucts handlers remain aware of all procedures necessary to maintain the safety 
and suitability of milk and milk products.  
10.5 Monitoring  
Relevant authority shall carry out periodic assessments of the effectiveness of training and instruction 
programmes, a s well as routine supervision and checks to ensure that procedures are being carried out 
effectively. US 163:2000 27   
34 © UNBS 2017 – All rights reserved  
 Bibliography  
[1] CAC/RCP 1 -1969, Rev. 3, 1997, Recommended International Standard  Of Practice - General 
Principles Of Food Hygiene. Standar dx Alimentarius commission.  
[2] IS 7005 -1973, Standard  for Hygienic Conditions for Production, Processing, Transportation and 
distribution of Milk. Indian Standards Institution.  
[3] IS. 3219:1990, Standard  of practice for hygiene for Hygiene in the Food an d Drink Manufacturing 
Industry. National Standards Authority of Ireland.  
[4] Guidelines for the design control measures for street vended foods in Africa CAC/DL 22 -1997. 
Standard x Alimentarius commission  
[5] The Food and Drugs Act, Chapter 271, 1964, of the laws of Uganda.  
[6] The Public Health Act, Chapter 269, of the Laws of Uganda . 
 DUS 163: 2017  
© UNBS 2017  – All rights reserved  35 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below .  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in con junction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance wit h the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Directo r, Uganda 
National Bureau of Standards.  
 
 DUS 163-: 2017    
 
ICS 67.100.01  
Price based on nn pages  
© UNBS 2017 – All rights reserved