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

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Canadian Quality Milk 11.2 Troubleshooting High Bacteria Counts A) MILK COOLING • Improperly adjusted or malfunctioning thermostat • Inaccurate or malfunctioning thermometer • Improperly working or sized pre-cooler CAUSES SOLUTIONS • Inadequate milk volume on first milking for proper agitation • cooler not turned on for first milking • inefficient cooling to greater than 0°C and less than or equal to 4°C (34°F to 40°F) ⇒Takes >2 hours after 1 st milking and >1 hr after 2 nd and subsequent milkings ⇒Blend temperature rises above 10°C (50°) during 2 nd and subsequent milkings B) MILKING MANAGEMENT • Dirty hands • Unclean teats/udders • Milking area floors unclean during milking • Unit drop-offs during milking Adjust, replace or calibrate thermostat Adjust, replace or calibrate thermometer Call service dealer Check if service dealer can adjust paddle Change bulk tanks Review pre-milking practices clean condenser radiator Ensure proper ventilation for condenser radiator Check refrigerant level Call service dealer for assistance Check cooling and sanitation ⎯ see Chapter 6 Install a pre-cooler unit Ensure hands are clean before and during milking Wear nitrile/latex gloves Review udder preparation ⎯ see Chapter 5 Manage manure properly ⎯ see Chapter 1 Restrict animal access to unclean areas Adequate stall sizes Adequate bedding and proper stall maintenance Check cattle environment: outdoors and indoors ⎯ see Chapter 1 Wash dirty units if when they have fallen 11—4 June 2010
Canadian Quality Milk CAUSES SOLUTIONS Keep floors as clean as possible at all times Check milking equipment ⎯ see Chapter 7 Sections C, D and E (below) GENERAL UNCLEAN MILK CONTACT SURFACES Call service dealer See information below and Chapter 7 See sample records in Workbook Chapter C C) WASH SYSTEM ANALYSIS • Incorrect wash charts ⇒not enough chemicals to properly clean equipment • Unclean CIP milk contact surfaces • Wash sink drain not closing properly D) WASH CYCLE ANALYSIS 1. Pre-rinse • Start and/or end temperatures are too low Have the service dealer update the chart and have it posted in the milk house See Section D below and Chapter 7 Call service dealer 1. Pre-rinse Ensure water heater is adjusted and working properly Ensure start temperature is 35 to 60 o C (95 to 140 o F) Ensure end temperature is no less than 35 o C (95 o F) 2. Wash • pH is not between 11.0 to12.0 • Chlorine concentration below 75 PPM • Starting temperature too low • Ending temperature too low • Circulation time too long or too short • Water volume too low ⎯ milker units or intake pipe ‘suck air’ in wash sink 2. Wash Have chemical supplier/service dealer test pH Have chemical supplier/service dealer test chlorine PPM Ensure start temperature is 71 o C (160 o F) Ensure ending temperature is no lower than 43 o C (110 o F) For tie stall/stanchion barn systems - check posted wash chart ⎯ generally 5 to 10 minutes is time needed manual water fill: fill sink so milker units have at least 2 to 3 inches of water over the teat cups at all times 11—5 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 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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Canadian Quality Milk 3.2.4.4 Recom
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Canadian Quality Milk Reference Man
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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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