Table 1 Summary of Critical Control Points (CCP) for mastitis control.

1. Udder Preparation

I, Ia

II

III, IIIa

Washing; Drying;

Foremilking;

Predipping.

Preparation;

Milksocks.

Recent infection rate

Total bacterial count

Thermoduric count

Udder preparation and cleanliness

Milksock records

2. Cluster attachment

Ia

II

Segregation/Cluster disinfection;

Milking machine hygiene;

Liner quality.

Cleanliness solution;

Frequency of detergent change;

Milk recording;

Detergent brand;

Detergent amount;

Machine washing protocol;

Liner Quality; Number of milkings/liner.

Recent infection rate;

Chronic infection rate;

Clinical mastitis rate;

Thermoduric count.

Milking management of chronic infected animals;

Segregation strategy and recording sheets;

Cluster dipping;

Milking machine washing protocol;

Rubberware care.

3. Post milking teat disinfection

II

III, IIIa.

Teat disinfection.

Application;

Detergent brand; Detergent amount.

Recent infection rate.

Quality and quantity of teat disinfection;

Product used.

4. Milking machine

I, Ia

II

III, IIIa

Adequate working milking machine.

Teat end scoring; Assessing liner slippage;

Manual vacuum test;

Milking machine equipment inspection;

Liner change date.

Milking machine report.

Milking machine performance;

Teat end scoring.

5. Drying off process

I, II, III, IIIa

Teat preparation;

Treatment protocol.

Drying off procedure.

Cure rate;

New infection rate dry period;

Mastitis cases dry cow/heifer.

Teat preparation; Protocol.

6. Calving

I, II, III

Hygiene;

Shed layout;

Stocking.

Visual inspection.

Clinical mastitis cases first 60 days;

Recent infection rate first 60 days.

Time spent in area;

Pen hygiene; Stocking density.