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

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Canadian Quality Milk Introduction Methods of milk storage have changed dramatically over the history of the dairy industry. Modern technology has enabled producers to store milk temporarily on their farms before shipping it to the processing plants. However, to be effective, the system must work and milk must be cooled quickly and stored at a temperature greater than 0°C and less than or equal to 4°C to reduce bacterial growth. Monitoring the bulk tank temperature can ensure that milk is stored safely and that the cooling equipment is functioning properly. 6.1 COOLING AND STORAGE OF MILK Under the HACCP-like system, cooling is one of the CCPs in milk production (CCP2). Bacteria multiply rapidly when milk is stored over 4°C (40°F) or cooled too slowly. Excessive bacteria counts and the presence of disease organisms in milk are risks to human health. A producer can control the multiplication of bacteria effectively if milk is cooled and stored properly. Critical Control Point: Cooling and storing milk Hazard: Biological: pathogenic bacteria Critical Limit: Bulk tank temperature. The 1 st milking must be cooled to 10°C or less within one hour and to a temperature greater than 0°C and less than or equal to 4°C within two hours after milking and maintained at that temperature. When subsequent milkings enter the tank, blend temperature shall not rise above 10°C for longer than 15 consecutive minutes and milk shall be cooled to a temperature greater than 0°C and less than or equal to 4°C within one hour after milking and maintained at that temperature. Milk cooling systems include a cooling tank that absorbs heat from the milk. The heat is transported by a refrigerant to a refrigeration unit, where it is dissipated. Some systems also have plate coolers which work to reduce the temperature of the milk before the milk reaches the refrigeration units. Plate coolers help cool milk faster. Control Measures: Check the temperature of the milk after each milking. Producers must have an accurate, operating bulk tank thermometer or recording thermometer. Producers must be able to demonstrate how they know that thermometers are accurate and operating (e.g. annually calibrate thermometers). Thermometer Calibration: thermometers can be simply calibrated by filling a glass with ice and then filling it up with cold water. Immerse the thermometer in the ice water and reposition it to read 0°C. Proper cooling is critical for the maintenance of milk safety. Recommended cooling guidelines (National Dairy Code – section 15) can be seen in Table 12. 6—2 June 2010
Canadian Quality Milk Table 12: Cooling Efficiency Guidelines PRE-COOLING Stage Temperature Range 33°C (92°F) to 15°C to 21°C (60°F to 70°F) 1 ST MILKING • 10°C (50°F) within 1 hour • Greater than 0°C and less than or equal to 4°C (34°F to 40°F) within 2 hours ⎯ ½ hour preferred 2 ND & SUBSEQUENT MILKINGS • Blend temperature should never go above 10°C (50°F) for longer than 15 consecutive minutes IDEAL STORAGE AT PICK-UP • Greater than 0°C and less than or equal to 4°C (34°F to 40°F) within 1 hour ⎯ ½ hour preferred • 2°C to 3°C (36°F to 38°F) • Great than 0°C and less than or equal to 4°C (34°F to 40°F) Measuring Options: *Please note that these parameters do not apply to robotic milkers. 1. Tank Thermometer: You have an accurate, operating bulk tank thermometer (accurate within ±1°C) and use the bulk tank thermometer’s read-out to measure the temperature of the milk after each milking. You then permanently record the temperature and initial the record. Since the temperature may be taken directly after milking, the milk may not be greater than 0ºC and less than or equal to 4ºC; however, you must determine what temperature is normal for your system at the time the temperature is regularly taken. Furthermore, you must make sure that this “normal” temperature is indicative of a validly working system. The temperature must be taken at the same time during the post-milking procedure every day. OR 2. Basic Time Temperature Recorder: You use a Time Temperature Recorder to measure the temperature of the milk after each milking. If the recorder does not have any alarms or has basic alarms (alarm system has ‘nuisance’ alarms, e.g. cooling alarm goes off when tank is empty or washing), you must open the face plate of the recorder and initial the chart (or similar method) to prove that you have checked the temperature. If the recorder is of a digital design, then you must manually record the temperature and initial the record or log on the system and insert a note proving that you checked the temperature after each milking. June 2010 6—3
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