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

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Canadian Quality Milk CYCLE PURPOSE TEMP. RANGE BEST MANAGEMENT PRACTICES 4 th ⎯ Rinsing the milkline with a sanitizer • Disinfects system prior to milking • Check manufacturer’s recommendation (generally 43°C (110°F)) Use a solution containing 100 to 200 ppm chlorine. Run cycle just prior to milking (approximately 20 to 30 minutes before) for 3 to 4 minutes. 7.1.2 Regular Inspection of the Cleaning System Most milking systems and bulk tanks are cleaned automatically. CIP (Clean In Place) automatic systems may fail and such failures may affect milk quality and safety. Prevention is the key to avoiding system failures; therefore, a regular check (minimum acceptable frequency is monthly, weekly is recommended) of these systems is an important part of your CQM Program. Manually cleaned equipment also needs to be checked to ensure adequate cleaning. A record of equipment checks must be maintained and a sample form is provided in Chapter C of the Workbook (Record 13). Check your automatic cleaning system or your manual cleaning process for: Signs of poor cleaning including: • Common problem areas (e.g. receiver jar, milk claws, milk hoses, etc.). Please note that you can check only common problem areas but a validator may ask to see other areas to determine the effectiveness of the check. • Condensation in the receiver or the bulk tank. • Traces of fat, protein or milk stone on the milk contact surfaces or on the electrodes (drying the bulk tank milk contact surfaces may help you detect deficiencies in surface cleaning). Adequate water temperature of the pre-rinse or wash water. Water temperatures must compare with the detergent manufacturer requirements or equipment dealer’s recommendation. Again, temperature requirements must be specified on the cleaning and sanitizing chart completed by the dealer, according to the chemicals’ label directions or the equipment dealer’s recommendation. The purpose of adequate water temperature is to ensure that the hot water tank is working and that the proper temperature is maintained throughout the cleaning of the equipment. The temperature can be taken for either the pre-rinse or the wash water; however, the location and frequency must be established at the outset of the program and remain consistent. Taking the pre-rinse water temperature is an indicator of the wash water temperature. The pre-rinse or wash water temperature can be taken manually or with a time temperature recorder. Manual and/or electronic records must be easily accessible to staff. The requirements for either method are as follows: June 2010 7—5
Canadian Quality Milk 1. Manually: You have an accurate, operating thermometer (accurate within ±1°C) and measure the temperature of the water. The temperature must be permanently recorded and the record initialed. OR • Pre-Rinse water temperature: - Minimum of a weekly check. - Temperature must be taken at the beginning of the cycle with a thermometer in the fill sink. - The temperature must conform to the specifications on the cleaning and sanitizing chart as filled out by the equipment dealer. OR • Wash water: - Temperature can be taken at the beginning or end of the cycle. - Minimum of a monthly check (weekly preferred). - Whether start or end temperature taken, the temperature must conform to the specifications on the cleaning and sanitizing chart as filled out by the equipment dealer. 2. Time Temperature Recorder: If your time temperature recorder does not have an alarm nor has basic alarms, you must initial the chart (or similar method) to prove that the temperature was checked. If the recorder is of a digital design, you must manually record the temperature and initial the record, or have a computerized record on the system proving that the temperature was checked. If the time temperature recorder has “smart” alarms, the alarms must be set according to the parameters below if you want to eliminate recording any information manually. • Pre-Rinse water temperature: - Minimum of a weekly check. - Temperature probe must be in the fill sink or on the return wash line. - Temperature must be taken at the beginning or end of the cycle. - If using an alarm, alarm must be triggered if the temperature drops more than 5°C below the accepted range. OR • Wash water: - Temperature can be taken at the beginning or end of the cycle. - Minimum of a monthly check (weekly preferred). 7—6 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 1.0 DAIRY FAC
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Canadian Quality Milk Introduction
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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 3.0 ANIMAL HE
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Canadian Quality Milk 3.2 HEALTH MA
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Canadian Quality Milk • Finding o
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Canadian Quality Milk vaccinate the
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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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