Module 7-food safety in the dairy industry Flashcards
why can milk go bad
Milk is perishable, sensitive to heat, and subject to contamination with pathogens
where does dairy food safety practices start
Food safety practices begin with the producer who is responsible for maintaining a healthy cow herd and ensuring that the milk is collected and held in a sanitary manner and properly refrigerated. The producer is also responsible for initiating the documentation of the milk supply and implementing the traceability chain for the milk.
what is the on-farm quality assurance mechanism
1) sound welfare practices
2) national biosecurity standards, protocols and strategies designed to protect animal resources
3 )national eradication programs for serious cattle diseases
4) mandatory control & monitoring in accordance with international agreements, protecting Canadian livestock from serious disease
5) HACCP-based on-farm food safety program “Canadian Quality Milk” certified by the CFIA
6) a full traceability system which includes three basic elements: animal identification, premises identification and animal movement
where is milk collected from, how often, and where does it go
Milk is collected from the farm bulk storage tanks at least every other day and transported to the processing facility in tanker trucks
at collection what are some simple things what are don’t to the milk
At the time of collection, milk samples are removed for analysis to ensure the safety and quality of the milk
what must processors ensure
Processors must ensure that facilities have proper sanitation and that safety and quality of the milk is assessed throughout processing
after packaging what must retailers ensure
Following packaging, milk is delivered to retailers who are responsible for keeping the milk properly refrigerated until it is picked up by the consumer.
what is the canadian food inspection agency responsible for
The Canadian Food Inspection Agency (CFIA) is responsible for setting standards for dairy products, plant inspections, regulation of packaging and labeling, enforcing veterinary health programs and ensuring safety of dairy products
While not mandatory, the CFIA strongly recommends that dairy processors follow the HACCP principles. what are the principles
1 Hazard Analysis 2 Critical Point Identification 3 Critical Limits 4 Monitoring of Critical Control Points 5 Corrective Actions 6 Verification Procedures 7 Record Keeping
what are many dairy plants certified with
Many dairy plants are HACCP and/or ISO (International Organization for Standardization) certified.
what does HACCP stand for
Hazard Analysis Critical Control Point (HACCP)
