Regulations 4(3)(a) and (8), 11(1)(a), 13(3)(f) and 19(d)
1. Immediately after milking, raw milk shall be placed in a clean place which is suitably equipped so as to prevent the raw milk suffering from any adverse effect.
2.—(1) Where raw milk is—
(a)collected daily from a production holding it shall, if not collected within two hours of milking, be cooled as soon as practicable after milking to a temperature of 8°C or lower and maintained at that temperature until collected; or
(b)not collected daily from a production holding it shall be cooled as soon as practicable after milking to a temperature of 6°C or lower and maintained at that temperature until collected.
(2) For technological reasons relating to the manufacture of certain milk-based products, and provided the end products meet the microbiological criteria specified in Part I of Schedule 6, the temperature referred to in sub-paragraph (1) above may be exceeded with the authorisation of the approving authority.
3. Upon acceptance at a treatment establishment milk shall, unless heat-treated within four hours of acceptance, be cooled to a temperature of 6°C or lower, if not already at such temperature, and maintained at that temperature until heat-treated.
4. When the pasteurisation process is completed, pasteurised milk shall be cooled as soon as practicable to a temperature of 6°C or lower.
5. Subject to paragraph 7 below, any dairy product not intended to be stored at ambient temperature shall be cooled as quickly as possible to the temperature established by the manufacturer of that product as suitable to ensure its durability and thereafter stored at that temperature.
6. Where dairy products other than raw milk are stored under cooled conditions, their storage temperatures shall be registered and the cooling rate shall be such that the products reach the required temperature as quickly as possible.
7. The maximum temperature at which pasteurised milk may be stored until it leaves the treatment establishment shall be 6°C.