Selection, Design, Structure and Facilities

Area Selection :

•  Pollution free area
•  Activities nearby should not contaminate food
•  Area free from infestation & pests
•  Should not be low lying area
• Waste collected during milk handling should be able to dispose off easily.

 Design & layout :

Design & layout should permit practice of good hygienic practices and prevent cross contamination during handling of milk.

Internal structures and fittings :

•  Structure should be built with durable materials
•  Walls, partitions and floors should be free from cracks and crevices
•  Slope on the floor should be constructed for proper drainage and cleaning
•  Ceiling and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation and the shedding of particles.
•  Windows should be easy to clean
• Use insect proof screen wherever necessary
•  Doors should have smooth and non-absorbent surfaces. They should be easily cleanable
•  Working surfaces coming into direct contact with milk should be sound, smooth,inert to milk and cleanable.

 Quality Equipment :

•  Location of equipment should be easy to handle, clean and maintain.
• Design of equipment should not create problems in following hygienic practices.
•  General equipments and containers should be made of materials with no toxic effect for the intended use. Where necessary they should be durable, movable or capable of being dissembled to allow for maintenance, cleaning, disinfection and monitoring. The design should be convenient for cleaning inspection, for pests or milk particles.
•  Food Control and Monitoring Equipments
•  Material and design of equipments should be such as to withstand process like cooking, heating, chilling, freezing and storing.
•  Should be able to fit monitoring equipments like temperature and pressure gauges on the equipments.
•  Containers for waste, non-edible, reject materials
•  Containers are properly labelled and installed or placed at appropriate places
•  Proper construction can be made wherever necessary
•  Locking arrangement to prevent moisture or reject/non-edible products should be there.

 Facilities :

Water supply

•  Potable water should be available for drinking and cleaning equipments
•  Clean water for floor washing and other non-drinking purpose.

 Drainage and waste disposal

•  Waste should be removed and disposed from the area of milk handling. Waste water should be treated before disposal. Waste stores must be kept appropriately clean.
•  Adequate drainage and waste disposal systems and facilities should be provided.

 Cleaning

•  Adequate facilities, suitably designed, should be provided for cleaning milk,appropriately utensils and equipment. Such facilities should have an adequate supply of hot and cold potable water where ware appropriate.
•  Cleaning and disinfection programmes should ensure that all parts of establishment and equipment are clean.
•  Cleaning programmes and the responsibilities are specified.

 Pest Control System:

 Building, walls, floor should be free from cracks and crevices. Drain holes should be covered with mesh or traps to prevent the entry of pests. Regular inspection for breeding or infestation of pests should be carried out and if observed immediate corrective action should be taken. Treatment with chemical, physical or biological agents should be carried out without posing a threat to the safety or suitability of milk.