Direct-Loading Milk Tankers With In-Line Sampler

First Name *

Last Name *

Associated Business *

Hauler Number

Street Address *

City *

State *

Zip Code *

Email Address *

Phone Number *

The Training Video for this quiz can be viewed by clicking this link.

Multiple Choice

Choose the correct answer for each question.

The sample container should be labeled with which of the following items: *

Date, time, temperature, producer’s identification, route number

Dipstick reading, producer’s number and temperature

Producers number, temperature and date

Producers number, date, time, temperature, and hauler’s identification

Temperature, producer’s number, and hauler’s identification

How should the temperature control or pilot sample be correctly labeled? *

“Temperature control”; “TC”; or “pilot”

Name of farm and “TC”

“Check temperature using this sample”

Producer number, hauler ID, date, time, temperature and “TC”

Which sampling plan provides for one sample that can be used for all laboratory analysis? *

Bulk tank sampling plan

Sanitary sampling plan

Once a month sampling plan

Universal sampling plan

What is the temperature control or pilot sample used for? *

Provide extra milk for testing

Check for antibiotics in the milk

Check the temperature of the milk samples at any time

Determine added water content

Why should all sample containers be filled not to exceed ¾ their capacity? *

Obtain enough milk for testing purposes.

Leave room to agitate the sample before lab testing.

To keep them from spilling

All of the above

Milk samples are required to be kept at what temperature? *

Stored milk samples do not need to be protected against contamination. *

True

False

Sample containers used by milk haulers/samplers shall be: *

Clean, properly sanitized or sterilized

Properly stored and handled

Of adequate supply

All of the above

The in-line sample collection system should maintain milk samples at what temperature? *

Less than 45° F during milking

Between 32-40° F at all times

Less than 38° F

The inline sample device refrigerator and the sample storage refrigerator temperatures shall be checked and recorded, how often? *

Once a day

AM and PM from thermometers on the top and bottom shelves

Each month

Never

How is the in-line sampling systems nozzles and fittings cleaned and sanitized? *

CIP cleaned and sanitized with the milk line

Manually cleaned

Does not need cleaned since it is refrigerated at all times

Agitation of the in-line sample prior to pouring sub-samples is done by? *

Inverting the sample 25 times, in a 1 ft. arc

Shaking the sampling 25 times, in 7 seconds

a and b are both correct

Swirling bottle around

The purpose of inline samplers is? *

Provide less work for haulers

Make it easier for dairy laboratories to test samples

Obtaining a more representative sample of that particular load

All of the above