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

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Canadian Quality Milk INTRODUCTION The Canadian Quality Milk Program (CQM) is an on-farm HACCP-based food safety program developed by Dairy Farmers of Canada. The CQM program is designed to maintain milk and meat safety on dairy farms through improved management practices, increased communication and effective record keeping. The key concepts discussed in the Reference Manual are: • Hazard Analysis Critical Control Point (HACCP) approach • Best Management Practices (BMPs) • Critical Control Points (CCPs) • Standard Operating Procedures (SOPs) • Corrective Actions Dairy producers are in the business of producing food. They aim to ensure that the safety, flavour and quality of their milk and meat will satisfy the highest expectations of the food industry and consumers alike. Food safety is everyone’s business in the dairy industry. Milk quality and safety is checked after the producer harvests the milk, before the bulk tank milk graders pick the milk up and before milk is unloaded at the processor. Dairy steers, young stock and cull cows’ carcasses are graded and inspected for safety. Only safe meat is used for human consumption. Results that fall outside standards lead to warnings, rejection of milk or meat, penalties and loss of market access. End product testing for milk and meat are reasonably effective detectors of food safety and quality problems; however, by that point, the defects have already occurred and a dollar loss sustained. On-farm food safety programs strive to help producers use control measures at strategic points during production to prevent, control and reduce problems. For example, any substances being used in or on a cow or in the cow’s environment should have been assessed as a potential food safety risk by an appropriate regulatory authority. v June 2010
Canadian Quality Milk ABOUT THIS BOOK This book is intended to help producers implement best management practices and a HACCP-based program on their farms. The book is organised into chapters that focus on the production components, inputs, outputs and processes of dairy operations. It covers areas such as the animals’ environment, feed, animal health, milking procedures and water. Most chapters contain: • Descriptions of best management practices. • Management tools and processes. • Troubleshooting keys and corrective actions. • Cross-referencing to other chapters and resource material. • A list of the potential hazards. Shaded sections within this manual identify areas where compliance is mandatory for the successful implementation and validation of the Canadian Quality Milk program: a HACCP-based, on-farm food safety program. To be a registered Canadian Quality Milk (CQM) farm, the farm or producer must meet the following criteria: • Be currently licensed to ship milk by the provincial regulatory authority. • Meet the minimum acceptable standards set out in the Dairy Regulations of that province, as well as any pertinent federal regulations (e.g. feed regulations). • Monitor the Critical Control Points through the use of permanent records. • Implement the mandatory Best Management Practices. • Write Standard Operating Procedures and keep them current. • Maintain other records. Un-shaded sections within this manual identify areas that are recommended to reduce food safety risks. This book is the Reference Manual for the Canadian Quality Milk Program Workbook and the associated requirements. June 2010 vi
Page 1 and 2: Canadian Quality Milk On-Farm Food
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Canadian Quality Milk 11.0 MILK AND
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