Grade "A" Pasteurized Milk Ordinance (2007 Revision)
This Appendix is intended to clarify how AMIs are to perform to be considered in compliance with the Grade "A" PMO. It is formatted to follow the Items as outlined in Section 7. STANDARDS FOR GRADE "A" RAW MILK FOR PASTEURIZATION, ULTRA-PASTEURIZATION OR ASEPTIC PROCESSING. Both requirements and recommendations are discussed.
ITEM 1r. ABNORMAL MILK
AMIs shall have the capability to identify and discard milk from animals that are producing milk with abnormalities. Odor is currently evaluated on a bulk tank basis and should be no different for a herd using AMI technology.
Animals producing milk with abnormalities shall be diverted to a holding pen to be milked immediately prior to the system being cleaned and sanitized, or the animal(s) are identified through an appropriate identification system so that their milk will be automatically excluded from the milk offered for sale, provided that the parts of the milking system that came into contact with the milk with abnormalities are immediately cleaned and sanitized.
ITEM 2r. MILKING BARN, STABLE OR PARLOR - CONSTRUCTION
The AMI milker box shall be treated the same as any other parlor. The goal is a clean environment in which to milk animals. All ventilation air must come from outside the cattle housing area. It is recommended that the AMI be located to provide clean access for personnel.
ITEM 3r. MILKING BARN, STABLE OR PARLOR - CLEANLINESS
The AMI milker box shall be kept as clean as any milking and equipment cleaning area. It is recommended that the milking platform be regularly flushed with water to remove any manure that may have accumulated.
ITEM 9r. UTENSILS AND EQUIPMENT - CONSTRUCTION
AMIs are the same as any other milking system from a sanitary construction standpoint and shall meet the same standards as a conventional milking system in respect to fit and finish of the milk contact surfaces.
ITEM 10r. UTENSILS AND EQUIPMENT - CLEANING
AMIs are a continuous milking system and shall be shut down to clean at an interval sufficient to prevent the milking system from building up with soils. It is recommended that this interval not to exceed 8 hours.
ITEM 11r. UTENSILS AND EQUIPMENT - SANITIZATION
AMIs shall be sanitized after each cleaning and/or before each use, as is the case with any other milking system.
ITEM 12r. UTENSILS AND EQUIPMENT - STORAGE
AMIs shall have positive air ventilation systems in operation whenever the system is cleaning. The air for this system must come from outside the cattle housing area and should be as clean and dry as practical. This positive air system may also need to run during milking if needed to minimize odor, moisture and/or for pest control.
ITEM 13r. MILKING - FLANKS, UDDERS AND TEATS
AMI manufacturers shall submit data to FDA to show that the teat prepping system employed in their system is equivalent to Item 13r. Administrative Procedures #4: "Teats shall be treated with a sanitizing solution just prior to the time of milking and shall be dry before milking." Each installer shall provide the producer and the Regulatory Agency with a copy of this approval, including a detailed description of the approved procedure. Each producer shall keep a copy on file at the farm.
ITEM 14r. PROTECTION FROM CONTAMINATION
The teat cups of the milking cluster need to be adequately shielded during the udder prepping process to assure that contaminants may not enter through the teat cup and get into the milk.
AMIs are designed to automatically shift from milk to wash; therefore, adequate separation of milk and CIP solution shall be provided to minimize the risk of cross contamination of milk with cleaning and sanitizing solutions. A fail-safe valve system equivalent to an inter-wired block-and-bleed, as referenced in Item15p.(B), shall be located as needed to prevent cross contamination. Separation shall be provided between, milk with abnormalities and milk intended for sale, and between cleaning/sanitizing solutions and milk intended for sale.
AMIs, which have a pipe into the wash vat that is continuously connected to the system, shall have a valving system that provides for an air break equal to the diameter of the wash line.
ITEM 18r. RAW MILK COOLING
For AMIs the raw milk for pasteurization shall be cooled to 10°C (50°F) within four (4) hours or less after starting the milking operation and the milk shall be cooled within two (2) more hours to 7°C (45°F). The bulk milk storage tank temperature should not exceed 7°C (45°F) after that point. Bulk milk tank recording thermometers are recommended.