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

More documents

Recommendations

Info

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
Page 9: Canadian Quality Milk Hazards are r
Page 13 and 14: Canadian Quality Milk 1.0 DAIRY FAC
Page 15 and 16: Canadian Quality Milk Introduction
Page 17 and 18: Canadian Quality Milk Store pestic
Page 19 and 20: Canadian Quality Milk • In tie-st
Page 21 and 22: Canadian Quality Milk - Allow anima
Page 23 and 24: Canadian Quality Milk • Designing
Page 25 and 26: Canadian Quality Milk WHAT TO DO El
Page 27 and 28: Canadian Quality Milk HAZARD SOURCE
Page 29 and 30: Canadian Quality Milk Introduction
Page 31 and 32: Canadian Quality Milk Pending: New
Page 33 and 34: Canadian Quality Milk lab tests wit
Page 35 and 36: Canadian Quality Milk 3.0 ANIMAL HE
Page 37 and 38: Canadian Quality Milk 3.2 HEALTH MA
Page 39 and 40: Canadian Quality Milk • Finding o
Page 41 and 42: Canadian Quality Milk vaccinate the
Page 43 and 44: Canadian Quality Milk 3.2.2.1.4 Bio
Page 45 and 46: Canadian Quality Milk 3.2.3 Decreas
Page 47 and 48: Canadian Quality Milk Clinical mast
Page 49 and 50: Canadian Quality Milk Practices tha
Page 51 and 52: Canadian Quality Milk 3.2.4.4 Recom
Page 53 and 54: Canadian Quality Milk Reference Man
Page 55 and 56: Canadian Quality Milk 4.1 ANATOMY O
Page 57 and 58: Canadian Quality Milk Figure 4: Exc
Page 59 and 60: Canadian Quality Milk Figure 5: Epr
Page 61 and 62:
Canadian Quality Milk Figure 6: Cef
Page 63 and 64:
Canadian Quality Milk Figure 7: Jen
Page 65 and 66:
Canadian Quality Milk original cont
Page 67 and 68:
Canadian Quality Milk Substances Li
Page 69 and 70:
Canadian Quality Milk • If needle
Page 71 and 72:
Canadian Quality Milk treated anima
Page 73 and 74:
Canadian Quality Milk Most animal h
Page 75 and 76:
4.7 SUMMARY OF HAZARDS AND BEST MAN
Page 77 and 78:
Canadian Quality Milk CCP 1 Milking
Page 79 and 80:
Canadian Quality Milk If a bulk ta
Page 81 and 82:
Canadian Quality Milk the air, and
Page 83 and 84:
Canadian Quality Milk animals are m
Page 85 and 86:
Canadian Quality Milk Ensure resid
Page 87 and 88:
Canadian Quality Milk 5.3.2 Getting
Page 89 and 90:
Canadian Quality Milk 6.0 COOLING A
Page 91 and 92:
Canadian Quality Milk Table 12: Coo
Page 93 and 94:
6.2 COOLING SYSTEM EVALUATION AND M
Page 95 and 96:
Canadian Quality Milk Reference Man
Page 97 and 98:
Canadian Quality Milk Table 13: Rec
Page 99 and 100:
Canadian Quality Milk 1. Manually:
Page 101 and 102:
Canadian Quality Milk You also must
Page 103 and 104:
Canadian Quality Milk 7.2 MILK HOUS
Page 105 and 106:
Canadian Quality Milk The component
Page 107 and 108:
Canadian Quality Milk Retest 1−3
Page 109 and 110:
Canadian Quality Milk HAZARD SOURCE
Page 111 and 112:
Canadian Quality Milk Introduction
Page 113 and 114:
Canadian Quality Milk Corrective Ac
Page 115 and 116:
Canadian Quality Milk Introduction
Page 117 and 118:
Canadian Quality Milk 9.3 THE TRAIN
Page 119 and 120:
Canadian Quality Milk 9.4.3 Cooling
Page 121 and 122:
Canadian Quality Milk Reminder: All
Page 123 and 124:
10.2 BMP 5 MILKING MANAGEMENT Canad
Page 125 and 126:
Canadian Quality Milk 10.5 BMP6 FAC
Page 127 and 128:
Canadian Quality Milk Check and re
Page 129 and 130:
Canadian Quality Milk 11.0 MILK AND
Page 131 and 132:
Canadian Quality Milk CAUSES SOLUTI
Page 133 and 134:
Canadian Quality Milk CAUSES SOLUTI
Page 135 and 136:
Canadian Quality Milk E) MANUAL WAS
Page 137 and 138:
Canadian Quality Milk FILM OR DEPOS
Page 139 and 140:
Canadian Quality Milk 12.0 LIST OF
Page 141 and 142:
Canadian Quality Milk Word or Phras
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149:
show all

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

Create successful ePaper yourself

Delete template?

Save as template?