| |
One of the major benefits of HACCP is that it enables
companies to concentrate resources on those production
points where problems potentially may occur and to
immediately correct any errors at those points. Thus, every HACCP program includes seven steps. The following HACCP
steps include examples for residue avoidance in early calf
health management.
-
Conduct a hazard analysis.
Potential hazards associated with a food processing step
are identified. The hazard could be biological, such as
a microbe; chemical, such as mercury; or physical, such
as ground glass or metal. Example: Residue
accumulation or reduced meat quality due to improper
injections.
-
Identify critical control points. These are
points in a food’s production -- from its raw state
through processing and shipping to consumption by the
consumer -- at which the potential hazard can be
recognized, controlled, eliminated, or reduced.
Example: Management practices, environment, nutrition,
and vaccination programs.
-
Establish critical limits for each critical control
point. Establish preventive measures with
critical limits for each control point. For healthy
calves this may mean establishing individual
identification, approved treatments, and employee
training.
-
Establish monitoring procedures. Such
procedures might include determining how and by whom
diagnosis of sickness will be monitored as well as
identification of calves, product used, and withdrawal
times.
-
Establish corrective actions. When
monitoring shows that a critical limit has not been met,
corrective actions should be taken -- for example,
reprocessing or finding alternative methods of
treatment.
-
Establish recordkeeping procedures.
Documentation of the HACCP system can only be
accomplished by thorough recordkeeping procedures.
Example: Precise up-to-date records on individual
treatment as well as mass medication records.
-
Establish verification procedures.
Verification that the system is consistently working
through testing and documentation. Example: Check
protocol against invoices of products and processing
records.
Back to Section 1
Back
Continue
|
|
