Canadian Quality Milk On-Farm Food Safety Program - Centre ...

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Canadian Quality Milk CRITICAL CONTROL POINTS A Critical Control Point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level. Neglect or error in observing these points or practices could lead to irreversible problems with the end food product. The CQM program requires dairy producers to monitor the Critical Control Points: CCP1: Milking treated animals CCP2: Cooling & storage of milk CCP3: Shipping animals Table 1: Critical Control Points, Hazards and Critical Limits CCP # Hazard Critical Limit CCP1: Milking Treated Animals CCP2: Cooling and Storage of Milk CCP3: Shipping Animals Chemical: Pharmaceuticals Biological: Pathogenic bacteria Chemical: Pharmaceuticals, pesticides, biological products Physical: Broken needles Negative by a recognized test by the provincial regulatory authority 1 st milking: greater than 0°C and less than or equal to 4°C within two hours after milking Subsequent milkings: temperature never above 10°C and greater than 0°C and less than or equal to 4°C within one hour after milking Negative by a recognized test by the federal or a provincial regulatory authority or information is communicated to the next buyer Zero tolerance or information is communicated to the next buyer The irreversible damage that can be done to milk or meat if the CCPs are neglected can take several forms: • Antibiotics in the raw milk or meat cannot be removed. • Milk may have a high bacteria count if it is not properly cooled or stored. • Broken needles in meat damage the meat and pose a human health risk. None of these situations can be ‘fixed’ once the hazard has occurred; therefore, HACCP-based prevention programs are essential. If a problem occurs at a CCP, a HACCP-based system requires corrective action plans to be in place to correct the problem. Troubleshooting charts are in Chapter 11. STANDARD OPERATING PROCEDURES Safe food can be produced on a continuous basis if every person involved works consistently. Best Management Practices are the foundation of an on-farm food safety ix June 2010
Canadian Quality Milk program and establishing Standard Operating Procedures (SOPs) is the first step in applying BMPs in a consistent manner. SOPs are written procedures that describe step-by-step how an activity, such as milking, should be carried out. Consistency with a repetitive task, such as milking, is necessary to produce safe milk, and to produce it efficiently. Furthermore, if something goes wrong, the SOP can be re-evaluated to determine if it can be improved to prevent the problem from re-occurring. Standard operating procedures, for example, can help producers and their staff to: • Know which animals produce milk that cannot go into the bulk tank - to prevent contamination of milk in the bulk tank. • Apply the same milking routine with each milking - essential to obtain good milking performance. SOPs need to be accessible and regularly updated. Employees need to be trained and evaluated on a regular basis to ensure consistency. Samples of some standard SOPs can be found throughout the reference manual. . CORRECTIVE ACTIONS Corrective Action Plans outline the steps family and staff should take to correct a problem if a problem occurs at a CCP and some BMPS (BMPs 4, 6 and 7). Corrective Action Plans should contain detailed instructions and contact numbers. If a problem or deviation occurs at a CCP or some BMPs (BMPs 4, 6 and 7), the CQM program requires corrective actions to be carried out to correct the problem. The program also requires that each deviation and chosen corrective action be documented. Many of the sample records in the Workbook have a place for deviations and corrective actions to be recorded and a separate sheet is provided as well. MAKING HACCP WORK Implementing CQM, a HACCP-based program, on a dairy farm requires: • An honest, critical analysis of the operation. • An assessment of hazards and CCPs in the production system. • A practical and reliable record-keeping system. • Time to assess the best management practices, corrective measures and alternatives. • A training program for family members and staff. • An ongoing commitment to food safety and continuous improvement. Consumers Always Have the Last Word On Food Safety. June 2010 x
Page 1 and 2: Canadian Quality Milk On-Farm Food
Page 3 and 4: Canadian Quality Milk Table of Cont
Page 5 and 6: Canadian Quality Milk PRESIDENT’S
Page 7 and 8: Canadian Quality Milk ABOUT THIS BO
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Page 13 and 14: Canadian Quality Milk 1.0 DAIRY FAC
Page 15 and 16: Canadian Quality Milk Introduction
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Page 27 and 28: Canadian Quality Milk HAZARD SOURCE
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4.7 SUMMARY OF HAZARDS AND BEST MAN
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Canadian Quality Milk CCP 1 Milking
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Canadian Quality Milk 6.0 COOLING A
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6.2 COOLING SYSTEM EVALUATION AND M
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Canadian Quality Milk 7.2 MILK HOUS
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Canadian Quality Milk Retest 1−3
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Canadian Quality Milk HAZARD SOURCE
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Canadian Quality Milk Introduction
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Canadian Quality Milk Introduction
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Canadian Quality Milk 9.3 THE TRAIN
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Canadian Quality Milk 9.4.3 Cooling
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Canadian Quality Milk Reminder: All
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10.2 BMP 5 MILKING MANAGEMENT Canad
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Canadian Quality Milk 10.5 BMP6 FAC
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Canadian Quality Milk Check and re
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Canadian Quality Milk 11.0 MILK AND
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Canadian Quality Milk CAUSES SOLUTI
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Canadian Quality Milk CAUSES SOLUTI
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Canadian Quality Milk E) MANUAL WAS
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Canadian Quality Milk FILM OR DEPOS
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Canadian Quality Milk 12.0 LIST OF
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