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Raw Milk Registered 

The Last Small Farm Raw Milk Dairy

Our aim is to maintain The Last Small Farm (TLSF) to the highest standards of cleanliness and sanitation, ensuring the production of safe and wholesome dairy products. TLSF became a Grade A certified Dairy May of 2019. It has been on the Interstate Milk Shippers (IMS) listing since then and has always passed monthly state inspections and millk tests.   Including an inspection from the FDA fall of 2023.

 

May of 2024 TLSF transitioned to the Alaska Raw Milk Producer Regulation 18 AAC 32.070. Under this new regulation TLSF will have the freedom to continue to sell all of its milk products directly from the farm including fluid milk without having to use single use plastic containers. Many of our products will remain heat treated, which means plain milk is heated to 145 degrees, flavored milk 150 degrees, and ice cream 155 degrees for 30 minutes. There is an option of raw milk sales, however this is only available only from the farm, with an annual release signed.

 

Below is the explanation of what we do daily to insure the very best milk and milk products for our consumers. TLSF adheres to Grade A Dairy Regulations, but is not Grade A Certified, holds milk samples for two weeks, and maintains high standards throughout its dairy operations

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Animal Care Facilities

Our primary focus is the health and well-being of our goats and cows. All facilities are designed with their comfort and cleanliness in mind.

- Goat and cow living spaces are carefully sized to prevent overcrowding.

- Proper drainage systems are in place to prevent standing water in the living areas.

- All areas, including sheds are routinely cleaned to maintain hygiene.

- Concrete holding pens for before and after milking are utilized to ensure cleanliness and ease  of maintenance.

- Waste from milking and milk handling areas is carefully managed to prevent contamination.

- Access to clean drinking water is ensured for all animals.

Milking Facility

Milking Parlor:

 

- Adequate lighting and ventilation are provided in the milking parlors to maintain a comfortable environment for both animals and workers.

- Flooring and gutters are constructed with quality concrete and graded for efficient drainage.

  • All surfaces in milking areas are designed for easy cleaning and sanitation.

  • All milking spaces are cleaned and sanitized at the end of each milking and dry completely before the next milking.

 

Milk House:

 

  • Spacious facilities are provided for milking equipment for storage

  • A stringent three step procedure for equipment cleaning is followed post milking

  • All milking equipment is sanitized prior to milking

  • Surfaces are constructed of durable materials to facilitate cleaning and sanitation.

  • Adequate ventilation and lighting are provided for a safe and efficient work environment.

  • Separate hand washing facilities are used and single use gloves worn.

  • All tubing is renewed annually.

  • Doors seals completely between milk parlor and outside door to insure no outside contaminates

Processing Room

 

  • The processing rooms is strictly dedicated to milk and milk product processing

  • Items in the processing room are food safe

  • Processing equipment is inspected by an outside source every three months. This includes thermometers

  • Doors seal when closed to insure no outside contaminations

  • Processing room is cleaned and sanitized daily

  • All dairy products are kept at 40 degrees or below

  • Surrounding areas are maintained in a clean and tidy manner to prevent the breeding of pests.

- Adequate sanitary facilities are provided for workers.

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General Hygiene

General Hygiene:

 

- The milking parlors and milk handling rooms are strictly dedicated to dairy operations and are kept free of contaminants.

-Surrounding areas are maintained in a clean and tidy manner to prevent the breeding of pests.

- Adequate sanitary facilities are provided for workers.

  • Water for dairy operations is sourced from the City of Kodiak.

Milking Practices:

 

- Milking is carried out using closed system milking machines to maintain hygiene.

- Animals are thoroughly groomed and cleaned before milking to ensure milk quality.

- Teats are washed, sanitized, and dried before milking to prevent contamination.

- Animals with health issues are milked separately to prevent contamination of the milk supply.

Milk Handling:

- Milk is filtered and promptly cooled after milking to maintain freshness and quality.

- Distribution containers are cleaned and sanitized before filling to prevent contamination.

- Filling and capping of distribution containers are carried out in a sanitary manner.

Milk Testing:

- Regular testing of milk is conducted to ensure compliance with safety standards.

- Milk from all lactating animals is combined into a single sample for testing.

- Tests include checks for bacteria levels and overall animal health indicators.

  • Non-compliance results in immediate cessation of raw milk distribution until compliance is achieved.

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