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

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Canadian Quality Milk HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) APPROACH A Hazard Analysis Critical Control Point Analysis (HACCP)-like approach is a systematic, science-based method of identifying and assessing food safety hazards in an operation and then developing steps to prevent, control and reduce those risks to acceptable levels. Advantages of a HACCP-based program are: • A consistent supply of safe milk and meat to processors and consumers. • Prevention of problems, which is cheaper than solving problems. • Reduced penalties and less raw and finished product wastage. • Increased industry and consumer confidence. • Better mechanism to respond to consumer demand for food safety. • Increased producer and processor milk and meat production efficiencies and improvements. • Better control over management = lower production costs = higher producer profits. • Standardization of daily routines. • Improved herd health. • Reduced environmental impact. • Increased producer gains from quality incentive payments (where applicable). Prevention $1 Correction $10 Failure $100 Figure 1: Prevention Savings $1 spent on prevention will save $10 on product correction and $100 to deal with product failure. • Increased competitive edge over competitors (within milk and beverage industries). • Food safety assurance for export trade. HACCP refers to the systematic process of: • Identifying hazards to food safety. • Specifying Critical Control Points in the production process where control measures are essential. • Implementing and documenting Best Management Practices to prevent problems. • Setting critical limits to ensure each CCP is under control. • Setting-up monitoring procedures for each CCP. • Using troubleshooting procedures and corrective actions to eliminate or reduce food safety problems. • Setting-up verification procedures to prove that the control program is working. • Developing a record-keeping system to monitor the effectiveness of the HACCP system which uses Best Management Practices. vii June 2010
Canadian Quality Milk Hazards are risks to food safety. Hazards are chemical, biological or physical in nature, for example: • Chemical ⎯ livestock medicine, pesticide residues, cleaning compound residues, and contaminated feeds. • Biological ⎯ harmful bacteria, parasites and other disease-causing organisms. • Physical ⎯ sediment, dust, flies, hair, glass, ‘black specks’ in milk and broken needles in meat. Typical hazards are identified in this book. The Canadian Quality Milk program is HACCP-based because it is difficult to achieve full control of hazards on a farm: a farm is an open system, not a closed system like a processing plant. HACCP-based programs apply the principles of HACCP where applicable and practical on a farm. Furthermore, a HACCP-based program does not guarantee that the end-product will be 100 percent safe. A HACCP-based program focuses on improving food safety management and addressing the process to reduce food safety risks. BEST MANAGEMENT PRACTICES Best Management Practices (BMPs) are recommended and proven management procedures that help prevent on-farm food safety problems from occurring. They are the foundation of any HACCP program and are very important to an on-farm food safety program. The CQM program has grouped Best Management Practices into eight sections: BMP1: Dairy facilities, pesticides and nutrient management BMP2: Feed BMP3: Animal health and biosecurity BMP4: Medicines and chemicals used on livestock BMP5: Milking management BMP6: Facility and equipment sanitation BMP7: Use of water for cleaning milk contact surfaces BMP8: Staff training and communication June 2010 viii
Page 1 and 2: Canadian Quality Milk On-Farm Food
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Page 5 and 6: Canadian Quality Milk PRESIDENT’S
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Canadian Quality Milk CCP 1 Milking
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Canadian Quality Milk HAZARD SOURCE
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Canadian Quality Milk Introduction
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Canadian Quality Milk 9.3 THE TRAIN
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Canadian Quality Milk 9.4.3 Cooling
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10.2 BMP 5 MILKING MANAGEMENT Canad
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Canadian Quality Milk 10.5 BMP6 FAC
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Canadian Quality Milk 11.0 MILK AND
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