BASIC ON-THE-FARM DAIRY PRODUCT PROCESSING CHECK LIST
1. ___ Located in a separate room or building of sufficient size
2. ___ If a room, not in a basement of a residence or a livestock building
3. ___ No direct opening from the room to living quarters, barn or milking parlor
4. ___ Need an impervious floor graded to a trapped drain
5. ___ Walls and ceiling tight with a light color and washable surface
6. ___ Doors, tight and self-closing
7. ___ Lighting, adequate to see in all areas for processing and cleaning
8. ___ Ventilation system of sufficient size and filtered to the outside
9. ___ Utensils of stainless steel and of approved design
10. ___ Utensils and equipment stored for complete drainage
11. ___ Pasteurization system approved by the Department
12. ___ Adequate supply of hot water and water heater vented to the outside
13. ___ Water supply and design approved by the Department
14. ___ Double wash vat or two wash vats
15. ___ Hand washing facility separate from wash vats
16. ___ Bottling and capping procedure (if bottling) approved by the Department
17. ___ If bottling, need a separate room for washing bottles, cans and cases
18. ___ Processing and packaging procedure approved by the Department
19. ___ Toilet room with tight walls and door, not open to the processing area
20. ___ Toilet room, well lighted and vented to the outside and with hand washing sink
21. ___ Storage room separate from the processing room
22. ___ Sewage and liquid waste system approved by the Department
23. ___ Written quality program approved by the Department
24. ___ Permit to operate the processing facility needed from the Department
This is only a basic on-the-farm-processing checklist. Working with a Department Dairy Products Inspector through all phases of construction and equipment purchasing and installation is essential.
JW: OTF Processing 7/8/03
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