Communicate the differences, importance, and purpose of both the code of conduct and ethics. What might you utilize to make ethical hiring decisions in an organization? Why would these be important in the hiring process?
The way the dairy animals are milked, whether by hand or machine, whether full hand is used, how skilled the milking person is determines the health of animals & saving them from diseases like mastitis. The udder should be washed and cleaned gently so as not to damage the teats & udder. For all washing, the best practice is to keep two buckets (one with plain water and a second, which carries the disinfecting solution) with two separate cloths for both the purposes are required. A third bucket with a mild detergent solution and a third cloth is recommended for wiping the teats after milking. The first wash with tepid water should remove all dirt particles from the udder. A gentle detergent solution may be employed to remove persistent dirt. If the dirt is wiped off with a wet cloth, the cloth should be wrung outside the bucket.During severe winters, lukewarm water should be used for udder washing to avoid chills. The temperature of the wash water should be below 55”C. Addition of hypochlorite solution (500 ppm) helps to disinfect the udder. Solutions of quaternary ammonium compounds (200 to 400 ppm) are better substitutes due to their less harmful effect on tissues. Under Indian conditions, the easily available Dettol or Savlon may be diluted as per the manufacturers’ instructions and used to disinfect the udder and teats. After washing, these organs should be dried before milking. A different wash cloth as well as drying cloth is recommended for each cow. The towel used should also be washed after each milking and disinfected by boiling from time to time. Disposable paper towels may be used instead of cloth. The udder and teats should be wiped with clean cloth dipped in detergent solution after milking. Hygienic practices during milking: After cleaning the udder & teats the next step is milking. During milking the first few ml of milk should be discarded, as it contains a large number of microorganisms. The initial milk should be collected in a cup or a utensil and should not be thrown on the floor, so that flies and other insects may not be attracted towards it. The milking should be complete, with no milk left in the udder after m>GET ANSWER Let’s block ads! (Why?)