Application of HACCP principles in dairy herd health and production management
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HACCP-based quality risk management approach to udder health problems on dairy farms
Against the background of prevailing udder health problems on dairy farms, this paper discusses a new approach to mastitis control. Current udder health control programmes, such as the 'five-point plan', are highlighted and their drawbacks indicated. The concept and principles of hazard analysis critical control points (HACCP) are introduced. The eight core elements of this concept are dealt wi...
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Driven by consumer demands, European legislation has suggested the use of HACCP (Hazard Analysis Critical Control Point) as the quality risk management programme for the whole dairy chain. Until now, an exception has been made for primary producers, but as regulations evolve, on-farm HACCP-like programmes should be ready to assure food safety as well as animal health and animal welfare. In our ...
متن کاملA HACCP-based approach to mastitis control in dairy herds. Part 1: Development
Hazard Analysis and Critical Control Points (HACCP) systems are a risk based preventive approach developed to increase levels of food safety assurance. This is part 1 of a pilot study on the development, implementation and evaluation of a HACCP-based approach for the control of good udder health in dairy cows. The paper describes the use of a novel approach based on a deconstruction of the infe...
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Health and welfare problems in organic pig production may differ from problems in conventional pig herds as a result of the differences in management. Control of animal health problems in organic herds is affected by the restrictions in medicine use and prophylactic medication as well as by the risk of wildlife contact and difficulties in cleaning and disinfection imposed by the access to outdo...
متن کاملThe hazard analysis and critical control point system in food safety.
The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at...
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