(1) The udders and flanks of all milking cows must
be clipped of long hairs. The udders and teats must be washed or wiped
immediately before milking with a clean damp cloth or paper towel moistened
with a sanitizing solution and wiped dry, or by any other sanitary method.
(2) The milker's outer clothing must be clean
and his hands clean and dry. No person with an infected cut or open sores on
their hands or arms may milk cows, or handle milk or milk containers, utensils,
(3) Cows which secrete abnormal milk must be
milked last or with separate equipment. This milk must be excluded from the
supply as required in (4) of ARM 32.9.301.
(4) Milk stools, surcingles, and anti-kickers
must be kept clean and properly stored. Dusty operations should not be
conducted immediately before or during milking. Strong flavored feeds should
only be fed after milking.
(5) Milk must be cooled immediately after
milking to 45° F. or lower unless delivered to the plant within 2 hours after
milking. The cooler, tank, or refrigerated unit must be kept clean.