The Raw Milk Institute (RAWMI) has established Common Standards for low-risk raw milk production. These standards have become internationally recognized and adopted across North America.
As a fundamental resource for both the producers and consumers of raw milk, RAWMI has carefully considered and published the following guidelines and raw milk production standards. The original RAWMI Common Standards were developed from 2011-12 by a collaborative international group of medical doctors and epidemiologists, nutritional consultants, veterinarians, food safety scientists, raw milk farmers, and raw milk consumers. A version of these Common Standards was adopted by the CDFA Small Herd Working Group and is utilized as the standard for self-certification for California Micro Dairies.
More recently, an updated version of the RAWMI Common Standards was released in 2020. This update includes the latest information about best practices in raw milk production. The RAWMI Common Standards describe a three-pronged approach for the production of safe raw milk which consists of:
Farmer training and mentoring
Risk Analysis and Management Plan (RAMP) for the unique conditions on each individual farm
Stringent yet achievable bacterial test standards for coliforms and Standard Plate Count (SPC)
These standards are not a guarantee of perfectly safe food. However, when followed diligently, these guidelines will dramatically reduce the risk of illness from consumption of raw milk and improve the safety of raw milk. The Common Standards serve as the basis for RAWMI farmer listing, and are a portal to a world of continued learning.
The production of safe raw milk is a long-term mission, never fully completed or fully perfected. There will always be something to learn and much to teach. As new information is discovered and technology evolves, these Common Standards may change to reflect that information and discovery.
2020 RAWMI Common Standards
Mission
The mission of the Raw Milk Institute (RAWMI) is to improve the safety and quality of raw milk and raw milk products through training and mentoring farmers; educating consumers; establishing international raw milk guidelines; improving consumer access and producer transparency; and investment in raw milk research.
There are three fundamental components to the Raw Milk Institute farmer mentoring program:
Common Standards that all LISTED farmers follow
Risk Analysis and Management Plan (RAMP), food safety program specific and appropriate to farm size, breed, and type of production
Training and Education
The following Common Standards are guidelines for the production of raw milk. All farmers LISTED with Raw Milk Institute make every possible effort to achieve these Common Standards with transparency and integrity.
Common Standards for RAWMI LISTED Raw Milk Farmers:
Have a Risk Analysis and Management Plan (RAMP) for raw milk production
Test for coliform bacteria at least monthly
Testing frequency will depend on each farmer's individual RAMP
Target: a rolling three-month average of less than 10 coliforms per ml raw milk
Test for Standard Plate Count (SPC)* at least monthly
Testing frequency will depend on each farmer’s individual RAMP
Target: a rolling three-month average of less than 5,000 per ml raw milk
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.
Pathogen testing and testing frequency will depend on each farmer's individual RAMP
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
Sell raw milk that meets the standards as intended for direct human consumption that is only from their own farm
Commingling of raw milk from other dairies is not permitted
Provide documentation and assurance that herds are tuberculosis (TB) free and tested one time per year OR meet local TB requirements
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. RAWMI is available to assist farmers if they choose to expand their programs to address additional risks and risk reduction practices.
* Bactoscan or other equivalent testing methods may be substituted for SPC.
RAMP Food Safety Plan (Risk Analysis and Management Plan)
All LISTED farmers have a basic food safety plan- a RAMP- that assists them in optimizing their production of raw milk. With technical assistance provided by RAWMI, each LISTED farmer develops their own specific RAMP with size-appropriate frequency of monitoring, sampling and testing. This comprehensive plan identifies potential risks that are present at the farm. Management practices are set up to reduce, manage, or mitigate those potential risks.
Individual RAMPs include:
Risk assessment and mitigation measures for the following risks
Animal introduction onto farm (transportation and trade risks)
a. New animal risk introduction and risk mitigation
i. Health screening animals for potential health issues, bacterial hazards, etc.
ii. Segregating animals introduced into the herd
2. Herd health
i. Mastitis prevention and management
ii. Preventative veterinary program
3. Milk handling and management
a. Training of milking team and milking protocols
b. Protection and security of raw milk after milking is complete
c. Ensuring that milk is rapidly chilled and kept cold
d. Cleaning protocols and documentation
4. Environmental management
a. Water sources
b. Pasture management
c. Manure management
d. Bedding management
e. Wild animals/rodents
f. Land and soil issues
g. Weather
h. Other livestock such as chickens, pigs, etc.
5. Feed sources
a. Pasture
b. Purchased feed
c. Hay and silage
d. Water feeder management
6. Human factors
a. Health of milking team
b. Risk introduction by people
7. Nutritional management of the dairy cow, goat, sheep, or other lactating mammals
8. Management of freshened animals and new offspring
9. Management of bulls
Procedures, protocols, and documentation
10. Testing procedures for indicator bacteria including coliforms and SPC
11.Testing procedures (if utilized in specific RAMP) for potential bacteria including Salmonella, Listeria monocytogenes, Campylobacter and E. coli O157:H7
12.Checklists that document annual, monthly, weekly and daily management practices
13.Protocols for action steps in the event of substandard results
Additional RAWMI Training and Resources
Farm bio-security – how to protect your herd
Know your enemy- basic microbiology, bacteria, the good and the bad
Preventive herd health medicine
Quarterly LISTED farmer meetings to exchange knowledge and aid with troubleshooting
Consumer education and outreach
Media management and communication skills
Recall and critical incident management