The Raw Milk Institute (RAWMI) has established Common Standards for low-risk raw milk production. These standards have become internationally recognized and adopted across North America.
As a fundamental resource for both the producers and consumers of raw milk, RAWMI has carefully considered and published the following guidelines and raw milk production standards. The original RAWMI Common Standards were developed from 2011-12 by a collaborative international group of medical doctors and epidemiologists, nutritional consultants, veterinarians, food safety scientists, raw milk farmers, and raw milk consumers. A version of these Common Standards was adopted by the CDFA Small Herd Working Group and is utilized as the standard for self-certification for California Micro Dairies.
More recently, an updated version of the RAWMI Common Standards was released in 2026. This update includes the latest information about best practices in raw milk production. The RAWMI Common Standards describe a three-pronged approach for the production of safe raw milk which consists of:
Farmer training and mentoring
Risk Analysis and Management Plan (RAMP) for the unique conditions on each individual farm
Stringent yet achievable bacterial test standards for coliforms and Standard Plate Count (SPC)
These standards are not a guarantee of perfectly safe food. However, when followed diligently, these guidelines will dramatically reduce the risk of illness from consumption of raw milk and improve the safety of raw milk. The Common Standards serve as the basis for RAWMI farmer listing, and are a portal to a world of continued learning.
The production of safe raw milk is a long-term mission, never fully completed or fully perfected. There will always be something to learn and much to teach. As new information is discovered and technology evolves, these Common Standards may change to reflect that information and discovery.
2026 RAWMI Common Standards
Background and Purpose
For decades, consumers have demanded increased access to raw milk as a fundamental, health-supporting food. However, prior to the founding of the Raw Milk Institute (RAWMI) in 2011, there were no universal standards for production of Human Consumption Grade Raw Milk. To meet this need, in 2011-2012 the Raw Milk Institute led an effort to develop the Common Standards for Low-Risk Raw Milk, in international collaboration with medical doctors and epidemiologists, nutritional consultants, veterinarians, food safety scientists, raw milk farmers, and raw milk consumers.
The Common Standards provide practical, achievable guidance for farmers to be able to produce safe raw milk for people. Since the original release in 2012, the Common Standards for Low-Risk Raw Milk have become an internationally-recognized benchmark for raw milk farmers.
3 Essentials for Low-Risk Raw Milk
In order to produce low-risk raw milk, the Raw Milk Institute recommends:
All raw milk farmers should be trained in risk management.
Raw milk farms should use specialized practices for mitigating the unique risks on their farms.
Farmers should perform ongoing bacterial testing of their milk to ensure that low bacteria counts are consistently achieved.
Risk Management Training and Planning
Farmer training and on-farm risk mitigation are essential for the production of low-risk raw milk.
It is recommended that all raw milk farmers complete a risk management training course, such as the Raw Milk Institute’s 4-Hour Risk Management Training (which is freely available online).
It is recommended that each farm develop an individualized Risk Analysis Management Plan (RAMP). The RAMP should establish basic criteria for biosecurity, animal health, animal management, nutrition, training, equipment cleaning, pasture management, milking hygiene, milk chilling, milk handling, and testing. A free RAMP template is available from the Raw Milk Institute.
Raw Milk Testing Standards
Testing serves as an important verification step to ensure that each farm’s risk management and hygiene practices are optimized.
The Raw Milk Institute recommends that all farmers test their milk at least once per month to ensure low bacteria counts and allow early detection of potential problems. Bacterial tests can be performed at either an on-farm lab or an offsite lab, with the goal of achieving a 3-month rolling average of:
Coliforms: <10 cfu/mL
Standard Plate Count: <5,000 cfu/mL
Pathogen testing is recommended for the following 4 main pathogens for raw milk: Salmonella spp., E. coli 0157:H7, Campylobacter spp., and Listeria monocytogenes. The pathogen testing frequency will depend on each farmer's individual Risk Analysis Management Plan (RAMP). Small farms and farms who do not have access to pathogen testing labs may instead rely on coliform and SPC testing as general indicators of milk hygiene and safety.
Herd Health
The raw milk dairy herd should be healthy and free from disease.
It is recommended that animals be tested and verified to be free from Tuberculosis (TB) and Brucellosis, with testing performed annually or as recommended by a local veterinarian. Farmers living in TB-free/Brucellosis-free areas, where the herd has no contact with wildlife, may choose to rely on the TB-free/Brucellosis-free status of their region in consultation with a local veterinarian.
Before animals are added to the herd, it is recommended that they be tested and verified to be free from Johne’s (Paratuberculosis), Q Fever, Bovine Leukemia Virus (BLV), Caprine Arthritis Encephalitis (CAE, for goats), and Staphylococcus aureus (via milk culture testing for animals that are in-milk). New animals should be quarantined to ensure they are healthy prior to combining them with the rest of the herd.
Special care should be taken to manage the heightened risks of pathogens and illness associated with the freshening period, mastitis, and calves/kids.
Farm Management and Milk Handling
Intentional farm management and milk handling practices are important for low-risk raw milk. Important practices include (but are not limited to) the following:
Water sources should be tested and verified to be clean and free of coliforms at least annually.
Pastures, confinement areas, and resting areas should be managed to help ensure that the milking herd remains relatively clean year-round.
The entire milking system, from udders to bottling, must be cleaned very well to reduce the chance of pathogens in the milk.
Udder preparation and cleaning is of particular importance, since dirty udders are the most probable source for pathogens in milk. Udder prep should include cleaning, pre-dipping, and milk stripping, with the goal of having the teats be clean and dry before milking.
All milking equipment, milk buckets, milk tanks, and milk bottles should be thoroughly cleaned and dried between uses. A general multi-step cleaning process for milking equipment and pipelines includes: i) Cool water rinse, ii) Very hot wash (≥120ºF) with an alkaline cleaner, iii) Acid rinse and/or sanitizer. For pipelines, ensure the water temperature at the end of the line is ≥120ºF during the alkaline cleaner step.
The milk bottling room should be clean, uncluttered, and easy to maintain clean.
Farmers should only provide raw milk from their own dairy. Commingling of raw milk from multiple dairies is not permitted.
In order to inhibit bacterial growth, raw milk should be rapidly chilled to <40ºF within one hour of milking and kept cold during storage and transport.
Raw Milk Institute Listed Farmers
The Raw Milk Institute offers a free and comprehensive mentoring program for farmers to become “RAWMI Listed” in the production of low-risk raw milk.
In order to become Listed, farmers must receive training, develop a Risk Analysis Management Plan for their farm, document their Standard Sanitary Operating Procedures and Critical Control Points, and verify that their milk meets the coliform and Standard Plate Count bacterial testing standards set forth by RAWMI.
RAWMI Listed farmers must submit monthly bacteria test results and an annual checklist in order to maintain their status.