The Milk Station Company

Things to Consider

Diversifying Your Business

Adding vending machines can be a brilliant way to diversify your business. It’s a real opportunity to create an additional income stream, boost your public profile, and connect with more customers in your community.

That said, it’s worth going in with your eyes open. While it might seem like you just pop a machine somewhere and watch the money roll in, the reality is a bit different. You’ll need to develop some new retail skills and be prepared for a daily commitment to keep things running smoothly.

The best place to start? Take a good, honest look at where your business stands right now and what you’re hoping to achieve.

UNDERTAKE A FEASIBILITY BUDGET

It’s important to know there is the potential to make money from your venture.  Are the upfront costs prohibitive? Are the projected profits positive? Is the profit from turnover acceptable?  These are important questions to answer before investing.

 

COMMITMENT

Do not underestimate what is involved.  Buying a station is both an investment of money and time.  You will need to dedicate as much energy to the maintenance and upkeep of the machine itself as to all other aspects of the business, such as marketing.  

RAW MILK

Many farms can produce Raw Milk but approval to sell can be difficult to gain. A number of additional requirements are necessary.

  • The herd is healthy and free of brucellosis and tuberculosis

  • The farm complies with hygiene rules and has twice yearly inspections

  • All appropriate Raw Milk health warnings are displayed

  • Ensure food safety standards by twice yearly samples and tests

PASTEURISED MILK

Will need you to have a food grade pasteuriser. Your EHO will require you to have a separate un-compromised clean milk handling room for your pasteuriser.

  • Adequate light, ventilation and drainage

  • Handwashing  facilities and toilets including hot and cold water

  • Maintained, disinfected easy clean walls, ceiling and flooring

  • Openings and equipments must be in good order and easy cleanable

HACCP

You will need a Hazard Analysis and Critical Control Plan(HACCP) in place. This creates a tailored plan on the risk areas of getting milk from the cow to the consumer. Consider how to remove risks and what actions will be taken if things go wrong. Contamination of milk with harmful bacteria being a particular focus. The FSA have an online tool to create your your HACCP.
 

GENERAL FOOD LAW

When selling milk, general food law applies. You will need to register the business with your local authority at least 28 days in advance of you starting trading. You should also familiarise yourself with some of the food hygiene questionnaires that can be done online.