What are the standards for pasteurized and raw milk?

Common Standards for RAWMI LISTED Raw Milk Farmers:
1. Have a Risk Analysis and Management Plan (RAMP) for raw milk production
2. Test for coliform bacteria at least monthly
a. Testing frequency will depend on each farmer's individual RAMP
b. Target: a rolling three-month average of less than 10 coliforms per ml raw milk
3. Test for Standard Plate Count (SPC)* at least monthly
a. Testing frequency will depend on each farmer’s individual RAMP
b. Target: a rolling three-month average of less than 5,000 per ml raw milk
4. Raw Milk shall not contain pathogens including the following 4 main pathogens for raw milk: Salmonella
spp., E. coli 0157:H7, Campylobacter spp., and Listeria monocytogenes.
a. Pathogen testing and testing frequency will depend on each farmer's individual RAMP
b. Small farms and farms who do not have access to pathogen testing labs may rely on coliform and
SPC testing as a general indicator of milk hygiene and safety
5. Sell raw milk for direct human consumption that is only from their own farm
a. Commingling of raw milk from other dairies is not permitted
6. Provide documentation and assurance that herds are tuberculosis (TB) free and tested one time per year
OR meet local TB requirements
7. Provide documentation or assurance that herds are brucellosis free
The Common Standards are basic guidelines for effective risk reduction practices. Farmers are encouraged to
expand on the basic guidelines and include other risks that may be found in their specific set of conditions.