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New EU food hygiene legislation, which came into effect on 1 January 2006, sets out more clearly the duty of food businesses to produce food safely and to achieve consistency. It covers the whole food chain from farm to fork. Key elements of the previous dairy hygiene legislation are retained, such as those relating to the health and cleanliness of the animals, hygiene during milking and controls on raw drinking milk. This Dairy Hygiene Inspectorate booklet aims to assist food business operators to achieve the standards of hygiene required to conform with the new legislation, as it applies to milk production holdings. Each section clearly
identifies the specific requirements of the Regulations and also provides advice on good practice. Food Standards Agency (FSA), Version 1, Spring 2006.
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