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

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Canadian Quality Milk • Clean residue from milk contact services according to guidelines set out by the service dealer, milk regulatory authority or refer to chart “Troubleshooting Films and Deposits on Equipment” in Chapter 11. • Review and revise SOP control measures to avoid a reoccurrence. • The following procedure can be used to remove the old build-up of fat, mineral, and protein on your CIP system during the wash cycle: Step 1. Step 2. Let the system go through the hot wash cycle, doubling the amount of detergent and adding the same amount of chlorine sanitizer. Reset the system to a second hot wash cycle, but replace the detergent by three times the normal acid amount. If equipment is still not clean, the process may have to be repeated. Remember: the sanitizer can only be mixed with the alkaline cleaner ⎯ never with the acid. NOTE: After repeated exposure to high concentrations of detergent, rubber parts (i.e. liners) may have to be replaced. High chlorine content breaks down the inner protective coat of the liner. NOTE: Be vigilant in ensuring that the hot water system can deliver sufficient hot water to complete the above procedure. Reminder: All problems that occur regarding equipment sanitation and the corrective actions taken must be recorded on Record 13 or Record 17 in the Workbook. See Chapter 7, Section 7.1 for more information on equipment sanitation. 9.4.5 Water Temperature You must have a written corrective action plan for improper water temperature. Some possible actions are: • Check hot water heater to ensure it is functioning (e.g. one element may be burned out, faulty thermostat). • Check if the bulk tank was previously washed; thereby, exhausting the hot water tank and using all of the available hot water. If this is the case, wait and then rerun the wash cycle and check to make sure the temperature is adequate. • Check electrical breakers • Repair or replace hot water heater. • If the water heater works normally, call an equipment dealer to have the valves within the washer checked. June 2010 9—7
Canadian Quality Milk Reminder: All problems that occur regarding pre-rinse or wash water temperature and the corrective actions taken must be recorded on Record 13 or Record 17 in the Workbook. See Chapter 7, Section 7.1 for more information on equipment sanitation. 9.4.6 Water Quality You must have a written corrective action plan for when milking equipment water is contaminated with bacteria. Some possible actions are: • Immediately contact local health unit or other competent authority for direction on appropriate action. • Treat water accordingly and re-test to ensure it is passes the microbial standards for the CQM program. • Consider taking two samples for analysis, one sample from the source (e.g. a well) and one sample at the point of use. The test results may help you determine where the contamination is occurring. You may also want to remove any hoses or devices guiding the water into the sink and sample the water directly from the tap. • Check well-head to ensure it is properly capped. • Call milk regulatory authority, provincial health authority or a water specialist for assistance. • Review and revise control measures to avoid a reoccurrence. Reminder: All problems that occur regarding water quality and the corrective actions taken must be recorded on Record 15 or Record 17 in the Workbook. See Chapter 7, Section 7.4 for more information on water quality. 9.4.7 Shipping Animals You must have a written corrective action plan for the sale of a treated animal or an animal with a broken needle and the next buyer was not informed. Some possible actions are: • Call the trucker or trucking company to inform them of the incident and animal identification. • If you know where the animal was being shipped to or who purchased the animal, call the destination buyer and inform them of the incident and animal identification. • Review and revise SOP control measures to avoid a reoccurrence. Reminder: All problems that occur regarding shipping animals and the corrective actions taken must be recorded on Record 17 in the Workbook. See Chapter 8, Section 8.1 for more information on shipping animals. 9—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 1.0 DAIRY FAC
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Canadian Quality Milk Introduction
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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 3.0 ANIMAL HE
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Canadian Quality Milk 3.2 HEALTH MA
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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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