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Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
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On-Farm Feed Milling-Gearing up for compliance in the 21st century
Posted in: Pork Insight Articles, Prairie Swine Centre by admin on July 7, 2017
This lectures discusses the foundations of good management practices in order to comply with the new regulations set out by the CFIA.
Receiving: Describe how each type of commodity is received to minimize unsafe contamination.
Storage & distribution equipment: Bulk bins, warehouse containers and tanks should be properly identified and clean. Conveyors, augers, legs, head distributors, etc. should be free of build-ups. Use of ingredients should preferably be first-in, first-out.
Weighing & mixing: All scales used should be standardized routinely using reference weights and cleaned at least weekly. Calibration should be performed based on a schedule by a qualified contractor.
Maintenance: Prepare a schedule of preventive maintenance, including the feed truck, and a log to attest that this is being performed.
Premises: Describe the keeping of the building, warehouse and grounds. Describe the waste disposal and its operation.
Sanitation & pest control: Prepare a schedule detailing what should be cleaned and when. Complete a log to prove that you are doing it. Draw a sketch where mice traps are located and record trapping rates.
Recalls: Pre-assess the risk to humans and animals and have a notification plan in place.
Training: New staff requires a quick GMPs orientation. Recurring training should be provided involving those that might be called upon when someone is absent or sick.
Manufacturing documentation:
Hazard Analysis and Critical Control Points
HACCP is a one-time analysis with minor re-evaluation from time to time. In preparing a HACCP plan for your on-farm feed mill, take the following guiding steps:
Identify potential hazards: The first step is to identify potential hazards to humans and animals. These include biological and chemical hazards.
Evaluate each process step: Consider potential hazards that exist or may develop at each step in the manufacturing process. Establish critical control points, where the loss of control may evolve into a health risk.
Targets & tolerances: Set target levels for drug residue, micro organisms and other contaminants.
Monitoring: Screen suppliers, set delivery specifications, ask for certifications, emphasize that you are producing food not just raising hogs! How often should we test mixed feeds and how to interpret the lab results?
Corrective actions: If you sporadically lose control, plan how would you deal with non-complying product. Document the cause of the problem and what you did about it.
Verifying: Evaluate your plan from time to time and if changes have occurred, improve procedures. Invite outsiders to criticize your HACCP plan and catch the obvious that you missed. Have them over several times before you request a CFIA inspector(s) pursuing licensing
On-Farm Feed Milling-Gearing up for compliance in the 21st century