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

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Canadian Quality Milk Introduction Sanitation is a basic Best Management Practice for any HACCP-based system. Equipment cleanliness is very important to keep bacteria counts as low as possible in raw milk. General sanitation of the milking environment is also important to help avoid the accidental introduction of bacteria through the processes of milking and milk storage. Poor equipment cleaning is another cause of high bacteria counts and potential chemical residues through the cleaning chemicals. While many dairy producers have highly automated systems today, producers still have to ensure that the equipment is functioning properly and is well maintained. 7.1 EQUIPMENT SANITATION 7.1.1 Cleaning the Milking Equipment According to the Cleaning and Sanitizing Chart A qualified technician or industry professional must establish an equipment washing procedure for your farm (refer to cleaning and sanitizing chart in the Workbook, Record 14). This procedure must be posted in the milk house or located in an easily accessible place in the milk house. If system changes occur after the chart is filled out (e.g. new chemicals, new equipment), the chart must be up-dated immediately. The chart must include the name of the company, signature of the technician or industry professional who completed the report and the date it was completed. For each wash cycle, the cleaning and sanitizing chart should specify the: • Product name and volume of product. Products used on milk contact surfaces need to be approved for use in food establishments or recommended by the manufacturer to clean dairy equipment. The label must state one or the other to be considered approved. • Volume of water. • Wash water temperature (according to the label directions of the products used or equipment dealer recommendation). • Water analysis (e.g. pH). Table 13 outlines the recommended standard for milking equipment sanitation; however, each farm may be slightly different depending on what temperatures the products being used require. June 2010 7—3
Canadian Quality Milk Table 13: Recommended Milking Equipment Sanitation Procedures. CYCLE PURPOSE TEMP. RANGE BEST MANAGEMENT PRACTICES 1 ST ⎯ Pre-rinse milkline • Removes 90 to 95% of milk solids • Warms up milkline • Lukewarm water, 35°C to 60°C (95°F to 140°F) at the start of the cycle and minimum 35ºC (95°F) at the completion of the cycle Do not re-circulate water; otherwise, a milk film may be redeposited on system. Ensure water is not too hot; otherwise, protein will be baked onto milk contact surfaces. Reduce the amount of milk in waste disposal systems (some farmers save pre-rinse water and milk, and feed it to calves). Use amount of detergent according to the volume of water used and water quality (e.g. hardness, iron content). Follow manufacturer’s recommendations as written on milk house cleaning chart. The solution circulating during wash cycle should have a pH between 11.0 and 12.0, total alkalinity of 400 to 800 ppm, active alkalinity of 225 to 350 ppm and chlorine content between 80 and 120ppm. Ensure wash cycle lasts 5 to 10 minutes. Ensure a minimum of 20 slugs/wash. Ensure acid rinse pH is less than 3.5. Add acid to acid rinse cycle after each milking. Never mix an acid detergent with a chlorine-based product ⎯ mixing could produce an extremely toxic lethal gas. Ensure acid rinse cycle lasts between 3 to 4 minutes. 2 nd ⎯ Washing the milkline with chlorinated alkaline detergent • Removes fat and protein through addition of chlorinated alkaline detergent • Minimum start temperature of 71 0 C (160 0 F) • Warmer than 43°C (110 0 F) at end of cycle so that fat cannot redeposit on milk contact surfaces 3 rd ⎯ Rinsing the milkline with acid rinse • Neutralises detergent residues • Prevents build-up of mineral deposits • Lower pH inhibits bacterial growth between milkings • Reduces damage to rubber parts from high alkalinity and chlorine of wash cycle • Check manufacturer’s recommendation and post on cleaning chart 7—4 June 2010
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