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

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Canadian Quality Milk - Whether start or end temperature taken, the temperature must conform to the specifications on the cleaning and sanitizing chart as filled out by the equipment dealer or industry professional. - Probe can be in either the fill sink or on the return wash line. - If using an alarm and measuring temperature at the beginning of the wash cycle, alarm must be triggered if the temperature drops more than 5°C below the accepted range. - If using an alarm and measuring temperature at the end of the wash cycle, alarm must be triggered if the temperature drops more than 10°C below the accepted range. You can also check your automatic cleaning system or your manual cleaning process for: A clean bulk tank before it receives its first milking. The operation of each cleaning cycle. Proper function of the automatic detergent dispensing system. Pre-rinse water entering into the receiver when the vacuum pump is switched on for milking; if so, adjust the slope of the milkline. Proper water treatment, if you treat your water (proper function of the equipment and product). 7.1.3 Corrective Actions To prepare for emergency situations, you need written corrective action plans for improper cleaning and improper water temperatures. 7.1.3.1 Improper Cleaning To prepare for an emergency situation, you must have a written corrective action plan on how to communicate and address the situation where equipment has not cleaned properly. The workbook contains a sample form (Record 16). See Chapter 9 for more information. You also must record whenever a problem occurs regarding equipment sanitation and what corrective action was taken to remedy the situation. A sample form is in the Workbook (Record 13). 7.1.3.2 Improper Water Temperature To prepare for an emergency situation, you must have a written corrective action plan on how to communicate and address the situation where the water temperature is not adequate. The workbook contains a sample form (Record 16). See Chapter 9 for more information. June 2010 7—7
Canadian Quality Milk You also must record whenever a problem occurs regarding pre-rinse/wash water temperature and what corrective action was taken to remedy the situation. A sample form is in the Workbook (Record 13). 7.1.4 Post-Milking Cleaning SOPs To ensure that milk is cooling properly and that the equipment is cleaned adequately, a post-milking cleaning SOP is an important part of your CQM program. Write your own SOP using the Workbook (Record 4) or your own variation. The SOP must contain enough information to ensure that a relief milker can set up the cleaning system. Describe step by step the various actions that must be taken to set-up the equipment for cleaning after milking. You should consider the following Best Management Practices when you develop your own SOP, but you must include the Best Management Practices that are shaded grey. This SOP should be accessible in the milk room. Check and record the milk temperature (after each milking) (this can be done automatically with some time temperature recorders). Check and record the cleanliness of milking equipment regularly (e.g. receiver jar and bulk milk tank) (minimum acceptable frequency is monthly, weekly is recommended). Check and record the temperature of the pre-rinse water (weekly) or wash water (monthly) (Record 13) (this can be done automatically with some time temperature recorders). Put the wash diverter valve into the “wash” position. Let air into the washline to empty the milkline. Clean the claws’ outer surfaces and set them in wash position. Empty the receiver. Clean the strip cup and teat dip cup. Move the milk transfer line from the bulk tank to the wash sink. Remove the milk filter, checking for milk clots and unusual dirt. Replace milk filter with a clean one if the milking system has a plate cooler. Add detergent (if using a manual system). Flick the wash panel switch to the “wash” position. Clean the milk house floor. Close the doors between the milk house and the barn (self-closing doors are recommended). 7—8 June 2010
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Canadian Quality Milk On-Farm Food
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Canadian Quality Milk Table of Cont
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Canadian Quality Milk PRESIDENT’S
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Canadian Quality Milk ABOUT THIS BO
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Canadian Quality Milk Hazards are r
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Canadian Quality Milk program and e
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Canadian Quality Milk 1.0 DAIRY FAC
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Canadian Quality Milk Introduction
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Canadian Quality Milk Store pestic
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Canadian Quality Milk • In tie-st
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Canadian Quality Milk - Allow anima
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Canadian Quality Milk • Designing
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Canadian Quality Milk WHAT TO DO El
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Canadian Quality Milk HAZARD SOURCE
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Canadian Quality Milk Introduction
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Canadian Quality Milk Pending: New
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Canadian Quality Milk lab tests wit
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Canadian Quality Milk 3.0 ANIMAL HE
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Canadian Quality Milk 3.2 HEALTH MA
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Canadian Quality Milk • Finding o
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Canadian Quality Milk vaccinate the
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Canadian Quality Milk 3.2.2.1.4 Bio
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Canadian Quality Milk 3.2.3 Decreas
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Canadian Quality Milk Clinical mast
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Page 125 and 126: Canadian Quality Milk 10.5 BMP6 FAC
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Page 135 and 136: Canadian Quality Milk E) MANUAL WAS
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