Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 65 - Milk And Milk Products › Subchapter II - Dairy Farms › Section ATCP 65.18 - Milking procedure

Current through June 24, 2024
(1) PREPARING MILKING ANIMALS FOR MILKING. A
				  milk producer shall clip the flanks, udder, belly, and tail of each milking
				  animal as often as necessary to facilitate cleaning. The tail, belly, and
				  flanks shall be reasonably free of visible dirt at the time of milking. If
				  flanks and udders are brushed, brushing shall be completed before milking
				  begins. Hair on udders shall be kept short enough so that it is not
				  incorporated with the teat in the milking machine inflation during milking. The
				  udder of each milking animal shall be clean at the time of milking. Teats shall
				  be cleaned, sanitized, and dried immediately before milking. Wet hand milking
				  is prohibited.
(2) TRANSFER AND
				  PROTECTION OF MILK. Milk shall be protected from contamination at all times.
				  Upon being drawn from milking animals, milk shall immediately be transferred
				  from the milking barn or parlor to the milkhouse. Containers of milk may not be
				  stored in the milking barn or parlor. If milk is transferred to the milkhouse
				  in containers, rather than through a pipeline or other vacuum transfer system,
				  the milk producer shall transfer each container of milk to the milkhouse
				  immediately after it is filled. Milk contact surfaces of equipment and utensils
				  used to collect or transfer milk shall be protected from contamination before
				  and during use. Inflations that contact unclean substances such as manure or
				  water on the milking parlor floor after milking of an animal is complete shall
				  be cleaned and sanitized before being used to milk the next animal. Milk
				  containers shall be covered to protect milk and milk contact surfaces from
				  contamination, except when milk is being poured into or out of the container.
				  Milk that overflows, leaks, or spills from its proper container or transfer
				  vessel shall be discarded.
(3)
				  PERSONNEL; CLEANLINESS. Milkers and milk handlers shall wash and dry their
				  hands before engaging in milking or milk handling operations, and before
				  resuming such operations after engaging in other activities. Milkers and milk
				  handlers shall wear clean outer garments so that milk, milk contact surfaces,
				  or the hands of a milker or milk handler do not become contaminated by contact
				  with soiled outer garments. If outer garments become soiled, they must be
				  changed. No person may engage in milking or milk handling operations if that
				  person exhibits reportable symptoms of a communicable disease as defined in s.
				  ATCP 75 Appendix 2-201.11 (A) (1) or has received a reportable diagnosis of
				  communicable disease as defined in s. ATCP 75 Appendix 2-201.11 (A)
				  (2).
(4) COOLING MILK.
(a) Except as provided under par. (b), milk
				  shall be cooled to 50°F. (10°C.) or less within 4 hours after the start
				  of the first milking, and to 45°F. (7°C) or less within 2 hours after
				  the end of milking. The temperature of the blended milk from the first milking
				  and later milkings shall not exceed 50°F. (10°C.).
(b) Grade B milk in cans shall be cooled to
				  50° F. (10° C.) or less within 2 hours after milking, and shall be kept
				  at or below 50° F. (10° C.) until it is delivered to the dairy plant.
				  If milk is stored or cooled in cans, milk from a morning milking shall not be
				  commingled with milk from an evening milking.
(c) Frozen sheep milk shall be maintained in
				  a frozen state for not more than 60 days from the time it was collected on a
				  dairy farm and shall remain frozen until received by a dairy plant.