Siskiyou Farm and Food Club
Buy Local, Buy Safe
Our mission is to supply our members with the highest quality food possible at
an affordable price.
I have been assigned the duties of Quality Control Manager. I am writing this letter to inform all of our
non-milking shareholders of the proposed changes to the milkshare program. Please let me know of any
other suggested changes that will help YOU and your family to receive the highest quality milk possible.
The Center for Disease Control identifies five key reasons why food borne illnesses occur: temperature
abuse, poor personnel health or hygiene, improper food sourcing, cross contamination, and improper
cleaning. Having run an FDA kitchen for 6 years I am aware of all of these issues; but we need YOUR
help in achieving our goals.
1. We will be supplying the ½ gallon milk jars for those families who are now using any other jar.
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These jars will have the SFFC label on them and need to be returned every time you pick up your
milk. IF you would like to continue using your own ½ gallon canning jars please feel free to do
so.
When you finish a jar of milk, rinse it immediately in cool water. Wash the jars in hot soapy
water using a bottle brush. Wash the rim of the jar with a nylon sponge being sure to get all the
milk from under the rims.
Wash the lids the same way, then send through a dishwasher cycle.
Store the jars with the lids OFF, when you return them put the lids back on and set them inside
the refrigerator in place of the jars you took. PLEASE do the smell test before returning jars.
Every jar will be smelled, then sterilized at 160 degrees for 15 minutes before placing your milk
in them, and then cooled to 35 immediately. This is why canning jars must be used. Off smelling
jars will be returned to you.
We will use the plastic lids, if you want your metal lids used please send wax paper to place
between the metal lid and the jar. We do not want metal touching the milk.
ALWAYS use an ice chest with ice or ice packs to transport your milk. This insures your milk will
stay at 35 degrees in transport.
If you want to pasteurize your milk at home; for best quality, raw milk must be heated
slowly during pasteurization. Use a double boiler or place your canning jar of milk on a
rack inside a large pan. Put water in the bottom pan up to the level just below the milk
and bring it to boiling swirling the jar steadily. If using a double boiler; pour the raw milk
into the top pan. Heat it over the boiling water, stirring constantly. Use a thermometer
to determine when the temperature reaches 165° F. and keep it at this temperature for
15 seconds. (Or at 145 for 30 minutes.) Set the pan of hot milk in a container of cold
water, or jars in cool water. Drop the water temperature and keep the water cold by
adding ice. Placing glass jars directly into ice water may cause breakage so use caution.
Continue to stir or swirl jars until the milk is cold, then store in the refrigerator at 35.
9. From now on ONLY inspected and passed quality milkers will be milking for our non-milking
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shares. As with any food handler, passing a TB test will be required.
Cattle health; only cows that pass the API mastitis tests with a - or +/- on contagious pathogens
will be used for non-milking shareholders. Tests will be repeated after every freshening and at
any sign of mastitis infection.
Cows showing clinical mastitis will be immediately removed from the other cows and milk will
not be used. These cows MAY be treated or sold, depending on the level of infection; and will
be tested with API again for any subclinical level of mastitis before they are allowed back into
the production line.
All milkers for the non-milking members will have their milk tested periodically for coliforms
Water source will be tested yearly for contaminates
Replacement parts for milking machine, gaskets and inflations, will be replaced every 6 months
or as needed and inspected monthly
The herd will be tested for TB, e coli, staph a, BLV, BVD and Johne’s as soon as they join the milk
line up
We are working very hard to keep the expenses down, however please note because of the
drought our organic feed bill will be much higher, and gas will not be going down any time soon.
Please note that Non-members will NOT be allowed onto the property. Anyone going into the
area of the livestock is to wear approved boots that have been soaked in a solution of bleach
water. This is outside the milk room, we do not want to contaminate our fields with bacteria.
If you bring a friend, you are responsible for them at all times and they may not go beyond the
milk room, and NEVER in with the cattle or other livestock. The open houses are open to
everyone and we prefer that you bring your friends then when they can get a good introduction
to the programs.
Cheesemaking classes are planned for each session.
Dusty Copeland
530 598 2358