Because milk has a high risk of causing food poisoning, it is essential that processors pay great attention to the quality of milk that they buy. Two types of danger exist: infections from the living animal (e.g. Brucellosis) that are passed to the milk; and infections caused by contamination of the milk. Contamination of milk in the milking shed can come from contact with animal hides and faeces, poor quality water, dirty equipment and poor hygiene by milking staff. To ensure that good quality milk is used, dairy processors should only buy milk from reputable farmers or suppliers, and not rely on local street markets or middlemen. Milk should be bought using quality specifications and agreements with farmers. It is important that dairy farmers ensure that:

• Udders are washed using a clean cloth and clean water before milking. They should boil the cloth each day to sterilise it and dry it by hanging on a line in the sun.
• All milking equipment should be thoroughly cleaned and disinfected and after each use.
• People milking animals should wash their hands using clean water, because any bacteria on their hands can contaminate the milk.
• Animals should be inspected each day for disease (especially for mastitis) to prevent bacteria from an infected animal being passed by hands to healthy animals or into the milk.
• Personal hygiene rules are observed.
• Milk is kept in containers that are covered and it is cooled as quickly as possible.
• Milk is transported to collection centres in shortest time possible.
• Incoming milk in the dairy should be cooled to below 4oC. It should be tested to
  ensure that it is fresh, safe, has been properly handled, and has not been adulterated with added water.