This lectures discusses the foundations of good management practices in order to comply with the new regulations set out by the CFIA.<\/p>\n
Receiving: Describe how each type of commodity is received to minimize unsafe contamination.<\/p>\n
Storage & distribution equipment:\u00a0Bulk bins, warehouse containers and tanks should be properly identified and clean. Conveyors, augers,\u00a0legs, head distributors, etc. should be free of build-ups. Use of ingredients should preferably be first-in,\u00a0first-out.<\/p>\n
Weighing & mixing:\u00a0All scales used should be standardized routinely using reference weights and cleaned at least weekly.\u00a0Calibration should be performed based on a schedule by a qualified contractor.<\/p>\n
Maintenance:\u00a0Prepare a schedule of preventive maintenance, including the feed truck, and a log to attest that this is\u00a0being performed.<\/p>\n
Premises: Describe the keeping of the building,\u00a0warehouse and grounds. Describe the waste disposal and its operation.<\/p>\n
Sanitation & pest control:\u00a0Prepare a schedule detailing what should be cleaned and when. Complete a log to prove that you are\u00a0doing it. Draw a sketch where mice traps are located and record trapping rates.<\/p>\n
Recalls: Pre-assess the risk to humans and animals\u00a0and have a notification plan in place.<\/p>\n
Training:\u00a0New staff requires a quick GMPs orientation. Recurring training should be provided involving those that\u00a0might be called upon when someone is absent or sick.<\/p>\n
Manufacturing documentation:<\/p>\n
Hazard Analysis and Critical Control Points
\nHACCP is a one-time analysis with minor re-evaluation\u00a0from time to time. In preparing a HACCP plan for your on-farm feed mill, take the following guiding steps:<\/p>\n
Identify potential hazards:\u00a0The first step is to identify potential hazards to humans and animals. These include biological and chemical hazards.<\/p>\n
Evaluate each process step:\u00a0Consider potential hazards that exist or may develop at each step in the manufacturing process. Establish critical control points, where\u00a0the loss of control may evolve into a health risk.<\/p>\n
Targets & tolerances: Set target levels for drug residue, micro organisms and other contaminants.<\/p>\n
Monitoring: Screen suppliers, set\u00a0delivery specifications, ask for certifications, emphasize that you are producing food not just raising\u00a0hogs! How often should we test mixed feeds and how to interpret the lab results?<\/p>\n
Corrective actions:\u00a0If you sporadically lose control, plan how would you deal with non-complying product. Document the\u00a0cause of the problem and what you did about it.<\/p>\n
Verifying:\u00a0Evaluate your plan from time to time and if changes have occurred, improve procedures. Invite outsiders\u00a0to criticize your HACCP plan and catch the obvious that you missed. Have them over several times before\u00a0you request a CFIA inspector(s) pursuing licensing<\/p>\n