Regulation 7 Duties of dairyman to prevent contamination during milking

no dry bedding, hay or other dusty matter is moved in the milking parlour, byre or milking bail during milking or within 30 minutes before milking commences in such manner as to cause risk of contamination of the milk;

all cows are kept in a clean condition, particularly on or around the flanks, hindquarters and tails;

the udder and teats of each cow are carefully cleaned before milking commences and are kept clean and, as far as practicable, dry, during milking;

milking is carried out in good light;

every person engaged in milking thoroughly washes and dries his hands before milking and that throughout the milking, as far as practicable, he keeps his hands clean and free from contamination;

the foremilk of each teat is drawn separately by hand, examined immediately and subsequently discarded in such manner as to avoid any risk of infection;

where it appears from the examination of the foremilk that the milk from the cow is abnormal the milk from that milking of the cow is discarded in such a manner as to avoid any risk of infection;

immediately after milking, the milk is transferred by pipeline or in closed containers to a milk room on the premises where it was produced, for the purpose of cooling or subjection to heat treatment;

pending such transfer the milk is kept in closed containers and protected from risk of contamination.