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

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Canadian Quality Milk Glossary Audit* Auditor* Word or Phrase Best Management Practices (BMPs) Definition A systematic, independent and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which audit criteria are fulfilled. A person with the competence to conduct an audit. BMPs are equivalent to prerequisite programs of HAACP and describe the production processes. The CQM program has 8 major BMP subject areas, which are: 1. Dairy Facilities, Pesticides and Nutrient Management 2. Feed 3. Animal Health and Biosecurity 4. Medicines and Chemicals Used on Livestock 5. Milking Management 6. Facility and Equipment Sanitation 7. Use of Water for Cleaning Milk Contact Surfaces 8. Staff Training and Communication Buffer tank Bulk tank Control (noun) Control (verb) Control Measures Corrective Actions* Refrigerated tank that receives and stores milk when the bulk tank is being emptied or washed and until it has collected a sufficient volume of milk to move back to bulk tank without freezing the milk. Primary refrigerated tank that receives and stores milk. The state wherein correct procedures are being followed and criteria are being met. To take all necessary actions to ensure and maintain compliance with criteria established in the HAACP plan. Actions and activities that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Action to eliminate the cause of a detected nonconformity or other undesirable situation. Note 1: there can be more than one cause for a nonconformity. Note 2: Corrective action is taken to prevent recurrence whereas preventive action is taken to prevent occurrence. Note 3: There is a distinction between correction and corrective action. Critical Control Point (CCP) Critical Limit A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. A criterion which separates acceptability from unacceptability. 12—2 June 2010
Canadian Quality Milk Word or Phrase Deviation Deviation Procedure Hazard Hazard Analysis Inspection Monitoring Prerequisites Program Registration Risk Standard Operating Procedures Storage tank: Validation Validator Definition Failure to meet required critical limits for a critical control point. Predetermined and documented set of corrective actions, which are implemented when a deviation occurs. Biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Process of identifying hazards, their characteristics and how they can best be prevented and/or controlled in the production process. Conformity evaluation by observation and judgement accompanied as appropriate by measurement, testing or gauging. The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control and to produce an accurate record. Universal steps or procedures that control the operational conditions within a food establishment (or livestock production unit) allowing for environmental conditions that are favourable to the production of safe food. BMPs are equivalent to prerequisite programs of HACCP. Process through which a producer becomes recognized as conforming to the CQM program requirements. Estimate of the likely occurrence of a hazard. Written procedures that describe step-by-step how various production processes should be carried out. For livestock producers these often outline specific steps of BMPs. Non-refrigerated tank that receives and stores milk while the bulk tank is being emptied or washed and until it has collected a sufficient volume of milk to move back to bulk tank without freezing the milk. Same as “Audit.” Same as “Auditor.” Verification The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP system. * Reference: International Standard ISO 9000:2000(E) Second Edition: Quality management systems – Fundamentals and vocabulary. Other references: • Adapted from Manitoba On-Farm Food Safety GPP website www.gov.mb.ca/agriculture/foodsafety/gpp/gloss_ref.pdf • Adapted from Canadian Food Inspection System website www.inspection.gc.ca/english/ppc/psps/haccp/manu/manue.shtml June 2010 12—3
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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 • 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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Canadian Quality Milk Practices tha
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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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Canadian Quality Milk 4.1 ANATOMY O
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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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Canadian Quality Milk 5.3.2 Getting
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Page 117 and 118: Canadian Quality Milk 9.3 THE TRAIN
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