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

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Canadian Quality Milk 11.3 Troubleshooting Films and Deposits on Equipment FILM OR DEPOSIT DESCRIPTON CAUSE REMOVAL PREVENTION Mineral, calcium, magnesium • White (waterstone), chalky to gray • Improper rinsing • Dropout of minerals from water supply • No acidified rinse Iron • Brown to red • Water supply • Aggressive supply system components • No acidified rinse Inking (blacking) • Black rubber parts • Reaction between chlorine or chlorinated compound and rubber Black • Black residue deposit Protein • Blue− rainbow hue, varnish like apple sauce Milkstone or waterstone Fat/grease • Hanging water droplets with greasy (white) appearance • Oil • Rubber migration • Contact of dissimilar materials • Using non-chlorinated cleaner • Inadequate pre-rinse • Improper (sporadic or periodic) cleaning • Too hot pre-rinse • White to yellow • Mineral from milk • Mineral from water • No acidified rinse • Improper pre-rinse (cold water) temperatures • Low final temperature during cleaning cycle • Acid wash with hot water (double up on label rate) Use acid rinse regularly Make sure that alkaline product used has good water-conditioning properties Use water softener • Acid wash with hot water Use regular effective acid rinse Treat water Properly select sanitizers • Acid wash with hot water ⎯ if not removed, replace • Acid wash with hot water ⎯ if not removed, replace • Initial cleanup with equal parts of chlorine and a chlorinated alkaline detergent with hot water ⎯ double up on label usage rate • Initial cleanup with a chlorinated alkaline detergent with hot water ⎯ double-up on label usage rate • Acid wash • Initial cleanup with a chlorinated alkaline detergent with hot water ⎯ double up on label usage rate Use acid rinse Ensure proper dry storage Chlorine overuse Use acid rinse Ensure proper dry storage Chlorine overuse Use a chlorinated alkaline detergent Clean with appropriate dilution during each cleaning cycle Adequately pre-rinse with warm (38° to 43°C or 100° to 110°F) water Pre-rinse before milk film dries on equipment surfaces Use regular and proper cleaning procedures coupled with acid rinse Use a periodic acid wash in addition to the normal cleaning cycle Use regular and proper cleaning procedures, coupled with acidified rinse Use warm (38°C to 49°C or 100°F to 11—8 June 2010
Canadian Quality Milk FILM OR DEPOSIT DESCRIPTON CAUSE REMOVAL PREVENTION Factory soil • Grease, factory dirt-black deposit, rusting • Improper detergent concentration • Regular use of acids during washing cycle • Pulsator oil on equipment surface • Improper or no initial cleanup Corrosion • Rust, pitting • Iron, tramp metal particles, improper chemical usage Etching • Pitted and white discolouration ‘imbedded’ in stainless steel surface Plastics ⎯ Opaque • Foggy, white not clear • Initial cleanup with equal parts of chlorine and a chlorinated alkaline detergent with hot water ⎯ double label rate • Acid wash and abrasive action • Re-polishing (buffing) if advanced corrosion 120°F) pre-rinse water Properly clean with proper use of dilution during each cleaning cycle Ensure wash water does not drop below 43°C or 110°F Thoroughly clean equipment before using it initially Use proper cleaning procedures and passivating acid • Improper use of chemicals • Re-polish Use proper cleaning procedures and passivating acid rinse • Improper draining, moisture absorption Yellow • Yellow colour • Old age, improper use of iodophors, hand soil stain Brown, black • Brown discolouration • Rubber migration, carbon from dryer motors • Exposure to heat and/or sunlight Use blower or dryer Ensure good drainage • None Apply product properly • Acid wash ⎯ if not removed, replace Use acid rinse regularly Use proper filtration Segregate plastics and rubber Red • Red colour, stain • Serratia marcescens • None Use proper cleaning procedures regularly Pink, purple • Pink to purple colour • Streptococcus rubriticuli • Strong alkaline wash Use proper cleaning procedures regularly • Films and deposits are caused in part by poor procedures (improper cleaning, rinsing, etc.) and by incompatible products. In mechanical cleaning, problems may also be due to malfunction of the system or lack of proper solution control. • Source: The Professional’s Approach to Quality Milk Production. Dr. David Reid and Dr. Andy Johnson, 1993. 11—9 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 1.0 DAIRY FAC
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Canadian Quality Milk Introduction
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Canadian Quality Milk - Allow anima
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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 • 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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4.7 SUMMARY OF HAZARDS AND BEST MAN
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Canadian Quality Milk CCP 1 Milking
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