Guide to good dairy farming practice 2011

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C

HIGIENE PROSES

PENGOLAHAN

SUSU & TELUR

Tim Teaching Higiene Susu & Telur 2017

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GUIDE TO GOOD

DAIRY FARMING

PRACTICE

2011

•

A joint publication of

the International Dairy

Federation and the

Food and Agriculture

Organization of the

United Nations

• _{A joint publication of the}

International Dairy

Federation and the Food and Agriculture

Organization of the United Nations

• _{FAO and IDF. 2011.}

Guide to good dairy farming practice.

Animal Production and Health Guidelines. No. 8. Rome

GUIDE TO GOOD

DAIRY FARMING

PRACTICE

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Guidelines for good dairy farming

practices references :

• Codex Alimentarius : Food Hygiene and Basic Texts.

• Codex : Recommended International Code of Practice – General Principles of Food Hygiene.

• Codex : Draft Code of Hygienic Practice for Milk and Milk Products. • Codex Code of Practice on Good Animal Feeding.

• FAO : Food Quality and Safety Systems – A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system.

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The overarching

principles :

• _{From raw material production to the point of consumption, all dairy products should} be subject to a combination of control measures.

• _{Good Agricultural Practice – GAP and Good Manufacturing Practice – GMP, should} meet the appropriate level of public health protection.

• _{Good hygienic practices should be applied throughout the production and processing} chain so that milk and milk products are safe and suitable for their intended use.

• _{Wherever appropriate, hygienic practices for milk and milk products should be}

implemented following the Annex to the Codex Recommended International Code of Practice – General Principles of Food Hygiene.

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GUIDING OBJECTIVE FOR GOOD DAIRY FARMING PRACTICE (2011) :

•

Safe, quality milk should be produced from healthy animals using

management practices that are sustainable from an animal welfare,

social, economic and environmental perspective.

•

Dairy farmers need to apply GAP in the following areas :



Animal health;



Milking hygiene;



nutrition (feed and water);



Animal welfare;



Environment and

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Manajemen

pre-harvest

,

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Pre-Harvest Risk Management :

•

Milk is a secretion of animals whose microbial and chemical

content directly refects the environment in which the

animals are farmed.

•

Feed safety assurance is a pivotal part of pre-harvest dairy

assurance.

•

Concentrates should be produced from high-quality

ingredients and stored in a manner minimizing

contamination by wild animals or growth of deleterious

fungi.

•

Herd biosecurity approaches should minimize ingress of

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Pre-Harvest Risk Management :

• The prevalence of some enteric pathogens, such as Salmonella

species, can be minimized by ensuring general overall animal health.

• Potential for contamination at harvest of milk by faeces containing asymptomatically shed enteric pathogens, such as Campylobacter species or VTECs, may be minimised by ensuring animal hygiene with adequate bedding and management of parasitic enteritis.

• _{Udder health should be monitored.}

• Antimicrobials should only be used in a targeted therapeutic manner to minimize selection pressures for resistant organisms.

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Harvest Risk Management :

•

Hygiene can help minimize contamination from

the general production environment

•

Lactating animals should be maintained in a

hygienic manner, with fecal soiling of the udder,

tail, and perineal area not allowed to accumulate

•

Visibly contaminated teats should be cleaned and

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Harvest Risk Management :

•Safe potable water should be provided in the dairy production area.

•Lactating animals treated with any products requiring withdrawal of milk from human consumption should be clearly identifable, and milked last to prevent contamination with milk containing residues.

•Milk should be screened prior to storage to remove any particulate matter, such as fecal or hair material.

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Post-Harvest Risk Management :

• _{Milk must be stored hygienically on farm in bulk tanks until its}

collection and delivery to the processing plant.

• _{Cooling and maintenance of low temperature during storage, transport,}

and holding at the plant.

• _{The temperature of milk must not be more than 10}_°_{C following}

transportation to the processing plant

• _{On arrival it must be cooled to 6}°C or less and stored at that temperature until processed

• _{The microbiological quality of raw milk samples is also assessed from}

delivery vehicles and individual suppliers

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Post-Harvest Risk Management :

•_{The minimum heat treatment required to eliminate bacterial}

pathogens is pasteurization, and under most commercial

conditions, the milk is heated to a temperature of 71,7°C and held for 15s.

•_{Testing to ensure that pasteurisation or other heat treatments}

have been performed satisfactorily should also be performed.

•_{This can be carried out by examining for the presence of}

phosphatase and peroxidase enzymes, which naturally occur in raw milk.

•_{Phosphatase is relatively heat sensitive, and is denatured by}

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GOOD FARMING PRACTICES FOR ANIMAL

PRODUCTION FOOD SAFETY, FAO & OIE

2009 :

• _{Recommended good practices to address the listed hazards are considered}

under the following headings :

1. General farm management 2. Animal health management

3. Veterinary medicines and biologicals 4. Animal feeding and watering

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1.

General Farm Management :

1.

Legal Obligations

2.

Record keeping

3.

Animal Identifcation

4.

Hygiene and Disease Prevention

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2. Animal Health

Management :

1.

Addresing Biohazard

Secara garis besar didasarkan pada keamanan pangan dan biosecurity

2. Addressing physical hazards

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3. Veterinary Medicines &

Biologicals

• _{Menggunakan obat hewan berdasarkan anjuran dokter hewan}

• _{Mengetahui asal usul obat hewan, vaksin & senyawa biologi lain (termasuk}

nomor batch, cara kerja, masa paruh obat, dosis, cara penyimpanan)

• _{Menggunakan obat hewan, vaksin & senyawa biologi lain sesuai ketentuan yang}

berlaku & berhati-hati dalam penggunaan

• _{Selalu memastikan bahwa instrumen & prosedur pengobatan dilaksanakan}

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4. Animal Feeding &

Watering :

• _{Pengawasan & pembatasan penggunaan antibiotik sebagai}_{growth promotor}

• Menjaga rantai pakan (transportasi, penyimpanan & saat pemberian pakan)  diharapkan dapat menjaga pakan dari kontaminasi

• Penggunaan pakan dengan sistem First In First out (FIFO)

• _{Pengawasan sumber air minum}

• _{Pencucian tempat pakan secara rutin & desinfeksi saat kosong kandang}

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5. Environment & Infrastructure :

• _{Lokasi kandang jauh dari lokasi industri & sumber cemaran lain}

• _{Konstruksi kandang sesuai}

• _{Pagar dan tembok pembatas yang tepat untuk meminimalisir kontak dengan}

unggas liar & untuk pest control

• _{Koleksi limbah kotoran yang tepat untuk mengurangi amoniak & sumber penyakit.}

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6.

Animal

&

Product

Handling :

• _{Pullet yang menghasilkan telur dalam keadaan sehat.}

• _{Minimalisir kontaminasi silang dari lingkungan.}

• _{Memastikan kondisi penyimpanan baik untuk menjaga kualitas produk.}

• _Recording_{data telur yang dikirim keluar kandang dan tanggal pengiriman.}

• _{Telur yang dihasilkan tidak dalam masa pengobatan antibiotik.}

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Manajemen

pre-harvest

,

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Kesehatan Pullet

Kesehatan Pullet

Kebutuhan Pakan (Nutrisi, Protein, Feed

Addictives)

Kebutuhan Pakan (Nutrisi, Protein, Feed

Addictives)

Pengawasan Penggunaan Antibiotik (Growth

Promotor)

Pengawasan Penggunaan Antibiotik (Growth

Promotor)

Biosecurity Biosecurity

Manajemen Kandang

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MANAJEMEN

HARVEST

1. Eggs shall be candled prior to processing to remove rejected eggs.

2. Eggs with the shell membrane broken and leaking heavily shall be discarded and not used in any egg product.

3. Cracked eggs with the shell and/or membrane ruptured but not leaking can be added to pulp that is to be pasteurized, but must not be used for non-pasteurized egg pulp.

4. Eggs pulled from a carcass, or rejected eggs shall not be used.

5. Incubated clear eggs shall not be used for human consumption. These eggs are likely to contain high numbers of bacteria

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MANAJEMEN POST HARVEST

1. Pembersihan



Telur konsumsi dapat dibersihkan

dengan lembut sebelum dilakukan

pengemasan



Pembersihan dengan cara manual dan

otomatis



Untuk telur yang dikirimkan ke

hatchery

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MANAJEMEN

POST-HARVEST

2. Pengemasan



Eggtray

ke konsumen



Eggtray

ke

hatchery



Pengemasan dengan kardus atau

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MANAJEMEN

POST-HARVEST

3. Distribusi



Memperhatikan suhu transportasi

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MANAJEMEN

POST-HARVEST

4. Penyimpanan

 With regard to food safety and hygiene of eggs, they have a shelf life of 28

days from the date of candling– packaging

 After sale in supermarket, they could be maintained in the fridge

 In general, eggs could be used by all the consumers

 The product labels refer to the following :

• expiry date

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MANAJEMEN

POST-HARVEST

4. Penyimpanan

 Egg yolk is a very good medium for bacteria to grow in

 At room temperature, one Salmonella enteriditis bacteria can grow to 16,000 organisms per-gram of yolk after 24 hours

 The egg white exhibits antibacterial properties to most pathogens. However, Listeria monocytogenes, Yersinia enterocolitica & Aeromonas hydrophila can grow in the egg white

 Salmonella enteriditis will not grow in egg products held at 7°C or less

 Listeria monocytogenes will not grow in whole egg or egg white below 5°C

 Yersinia enterocolitica will grow in whole egg, egg yolk and egg white below 2°C  Listeria monocytogenes will grow in the egg yolk below 5°C

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