Quality Milk
Consumer expectations of the quality of the dairy products they purchase are increasing. In response the dairy industry is continually evaluating its processes to create best management practises and quality standards. HACCP (Hazard And Critical Control Point) operating standards are becoming more widespread. Standard operating procedures are being documented on dairy farms.
HACCP was taken from the teachings of Dr. W.E. Deming. Dr. Deming developed the Total Quality Management approach that emphasises a "total systems" strategy in manufacturing. The total systems approach involves the integrated effort of everyone in an organization to improve the quality and performance of the company at every level.
The Pillsbury Company pioneered the HACCP concept with the U.S. Army and NASA in the 1960s. The challenge was to perfect a "zero defect" program to guarantee safety of foods for astronauts while in space. HACCP emphasized control of the food process as far upstream in the processing system as possible.
HACCP has become synonymous with food safety. Recognized world-wide, it has become a food safety yardstick acceptable to both industry and government. HACCP provides a systematic and proactive evaluation of foods by determining the risks from biological, chemical and physical hazards.
The National Academy of Science (USA) recommended in 1985 that the HACCP approach be adopted by food processing establishments. Codex Alimentarius (FAO/WHO) created a working group in 1991 to develop international guidelines for HACCP implementation.
The Canada Quality Milk Program is based on these fundamental principals of managing raw milk quality at it most basic elements on the dairy farm. For more information, please refer to:
- Canadian Dairy Information Centre - On-Farm Food Safety Program
For more information on raw milk quality initiatives and information please see the related links below:
