The matter of Raw Milk v Pasteurised Milk is one that is hotly debated across the globe with both sides getting quite excited about the benefits and dangers. Whatever your opinion may be as a producer of Milk – from any animal – there are basic regulations that must be adhered to – whether selling/using Raw Milk or Pasteurised Milk. Firstly you require a Certificate of Acceptance in respect of the Milking Shed (in accordance with Regulation R1256) as issued by your Local Health Authority. Once you pasteurise milk and/or process the milk you need a Certificate of Acceptance for the Food Preparation area (in accordance with Regulation R918) also granted by the Local Health Authority. The Dept. of Health regulates matters relating to the handling of milk (the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No 54 of 1972). Under this Act, Regulation R1555 of 21 November 1997 (as amended and corrected) relates to the standards that must be adhered to and the testing of milk that is required before it is sold to a processor or the public. Over and above this there are also restrictions on the sale of Raw Milk, Cream or Skimmed Milk relating to geographical areas. Not all Local Health Authorities allow the sale of Raw Milk. Those that do require that containers be clearly marked with the words ‘RAW MILK’ and ‘UNPASTEURISED MILK’. (For more information please visit the Dairy Standards Agency website and consult the Legislation section).
Posted on: Mon, 19 Jan 2015 19:18:45 +0000