Assist with the milking of livestock

This standard covers assisting with the milking of livestock, including cattle, goats and sheep. You are required to follow instructions to maintain the condition and welfare of the livestock throughout the milking procedure. This includes during actual milking, and while the livestock are entering and leaving the milking parlour. On completion of the milking procedure, the work area and equipment must be thoroughly cleaned and disinfected. When working with livestock or machinery you should be trained and hold current certification, where required. When carrying out your work you must consider the impact it will have on the environment. This standard is suitable for those who assist with the milking of livestock.

1. be aware of hazards associated with the activity to be carried out

   2. wear suitable clothing and personal protective equipment (PPE)

   3. check that the work area is clean and tidy, and milking equipment

   is prepared prior to the milking of livestock

   4. maintain hygiene and bio-security as instructed

   5. assist with the gathering of livestock awaiting milking, maintaining

   your own safety and the health and welfare of the livestock at all

   times

   6. observe the behaviour and activity of the livestock and report

   problems to the person in charge of milking

   7. provide feed, as instructed, where livestock are to be fed during

   milking

   8. prepare udders for milking, checking they are clean and in a

   hygienic condition and attach units as instructed

   9. check and monitor the operation of equipment prior to and during

   the milking process and report problems to the person in charge

   of milking

   10. recognise when livestock are producing milk that is unsuitable for

   human consumption

   11. remove and place units in the correct position, as instructed, when

   the milk flow ceases

   12. apply treatments to the livestock, where instructed, on completion

   of the milking

   13. complete the milking procedures within the appropriate timescale,

   as instructed

   14. check that the milk is free from contamination

   15. dispose of milk unsuitable for human consumption safely as

   instructed

   16. assist with removing livestock from the milking area in a manner

   that causes minimum stress

   17. complete post-milking cleaning procedures, leaving the work area

   and equipment in the correct condition for future use

   18. carry out your work in accordance with relevant environmental

   and health and safety legislation and animal health and welfare

   legislation, risk assessment requirements, codes of practice and

   business policies

   19. assist with the completion of records as required by relevant

   legislation and the business

1. the hazards associated with the milking of livestock

   2. the type of clothing and personal protective equipment (PPE)

   suitable for the activity

   3. the type of milking parlour being used and the equipment required

   for milking

   4. how to maintain and use the equipment safely and correctly

   5. the hygiene and bio-security arrangements in relation to the

   milking of livestock

   6. how to recognise healthy livestock and the signs of ill-health

   7. the different methods of feeding livestock during milking

   8. the correct positioning of livestock within the milking area

   9. the ways in which livestock respond to your behaviour and how to

   handle difficult livestock safely

   10. the methods for preparing udders for milking, including cleaning

   and pre-milking checks

   11. how to recognise a clean udder

   12. the signs of mastitis in livestock, the reasons why such milk

   should be discarded and the procedures for disposal

   13. how to recognise when livestock are producing milk that is

   unsuitable for human consumption

   14. the ways in which milk can be contaminated and how to minimise

   this

   15. how to check the operation of the milking equipment

   16. how to apply treatments to the livestock, where required, on

   completion of the milking procedure

   17. the importance of informing the person in charge of milking of

   issues or problems

   18. the reasons why timescales are important when milking livestock

   19. the methods and importance of testing milk

   20. the food safety standards in relation to milking and the importance

   of adhering to them

   21. your responsibilities for the welfare of livestock under relevant

   animal health and welfare legislation, codes of practice and

   business policies

   22. your responsibilities under current environmental and health and

   safety legislation, codes of practice and business policies

   23. the records that need to be kept and the importance of completing

   them