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

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Canadian Quality Milk HAZARD SOURCE BEST MANAGEMENT PRACTICES • Mixing errors Clean-up spills. Apply fertilizer only at recommended rates. Calibrate application equipment. Harrow re-distributed fertilizer. See Chapter 1. Wood preservatives • Treated lumber Do not use treated lumber for feed bunk surfaces, stall bases, or platform of free stalls. Do not store feed in contact with treated lumber. Do not use bedding made from treated materials. See Chapter 1. Contamination of milk with chemical residues • Cleaning solutions • Pesticides (e.g. insecticides and rodenticides) • Overuse of cleaning products • Incomplete drainage of milking equipment (milk pipelines, receiver jar and bulk tank) • Improper storage of chemicals • Faulty safety switch • Improper removal of udder washes, teat dips and udder salves from teats before milking Use approved products according to accessible cleaning and sanitizing chart. Install a safety switch or fail safe system or check function of existing one. Have wash system evaluated annually. Store chemicals in a location and manner that will not contaminate milk or meat. Store in properly identified and labeled containers. Use milk house exclusively for cooling and storing milk and for cleaning, sanitizing and storing materials and equipment used in the production and handling of milk. Have a written plan on how to deal with a situation where pre-rinse or wash water has contaminated milk. Inspect equipment to ensure all water is drained prior to milking. Check pipeline for back slopes and adjust if necessary. Have a written plan outlining how to deal with a situation when milk is contaminated. See Chapter 7. Ensure teats are cleaned and dried. Use an approved teat sanitizing product and use it according to the label directions. Follow label directions when preparing udder washes and teat dips. See Chapter 5. Mercury • Mercury vacuum gauge Replace with a suitable gauge. See Chapter 7. June 2010 Appendix I - 7
Canadian Quality Milk HAZARD SOURCE BEST MANAGEMENT PRACTICES Contamination of milk with foreign material Broken needles in meat (CCP3) Milk house • Broken glass • Oil and dirt from compressors, vacuum pumps etc. • Intramuscular and subcutaneous injection of livestock medicines PHYSICAL Protect lights near the man-hole of the bulk tank or ensure bulbs have a protective coating Operate and maintain equipment to reduce oil and dirt build-ups, and if possible install in a separate utility room. See Chapter 7. Record the animal and site of the broken needle. Have a veterinarian remove the broken needle ⎯ if this is not possible; inform packing plant or next buyer of broken needle. Have a written plan to deal with the situation where a treated animal or an animal with a broken needle has been sold and the next buyer was not informed? Use recommended tools and techniques when administering injections. Ensure animal to be injected is properly restrained. Use subcutaneous route to administer medications by injection if label permits. Buy animals from a reliable source that do not contain broken needles. See Chapters 3, 4 and 8. Appendix I - 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 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 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 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 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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Canadian Quality Milk 5.3.2 Getting
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Canadian Quality Milk 6.0 COOLING A
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Canadian Quality Milk Table 12: Coo
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6.2 COOLING SYSTEM EVALUATION AND M
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