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FAO/IDF Guide to Good Dairy Farming Practice
Andrew Speedy Animal Production and Health Division
Food and Agriculture Organization of the United Nations Rome, Italy
Food Safety and HACCP in the 21st Century FROM THEORY TO PRACTICE
FAO Global Responsibility
RLC
RAP
RAF SAFR
RNE SEUR
FAO HQ
SLAC SNEA
SAPA
• Headquarters in Rome • Five Regional Offices • Five Sub-regional Offices • Five Liaison Offices • Seventy-Eight Country Representations.
• 183 Member Countries
Livestock Information & Knowledge System
Livestock Sector Analysis and Strategy Development
FAO Livestock Programme
Poverty alleviation
Veterinary Public Health
Natural Resources
International Public Goods
Animal Production and Health Division
Animal Health Service
Animal Production Service
Information and Policy Branch
Veterinary Public Health and Food and Feed Safety
Food & Nutrition Division
Codex Alimentarius Commission
Food Quality and Standards Service
WHO OIE
Global and
Regional Networks
Agriculture Department
Economic and Social Department
Implementing Codex Codes of Practice for Animal Feed,
Meat and Milk
Codex General Standards
• Food labelling; • Food additives; • Contaminants; • Methods of analysis and sampling; • Food hygiene; • Nutrition and foods for special dietary uses; • Food import and export inspection and certification
systems; • Residues of veterinary drugs in foods; • Pesticide residues in foods.
New approach
• Code based on risk analysis
• Includes primary production
• Good agricultural practices
• Food safety while taking account of the environment and social aspects
Codex Alimentarius Draft Code of Practice on Animal Feeding
• General Principles and Requirements Good agriculture practices (GAPs), Good Manufacturing Practices (GMPs), and/or Hazard Analysis and Critical Control Point (HACCP)
• Labeling • Traceability • Inspection and Control Procedures • Contaminants • Feed Additives and Veterinary Drugs • Antibiotics • Undesirable Substances • On-farm Production and Use of Feed • Manufacturing of Feed On-farm • Good Animal Feeding Practice
Codex Alimentarius Draft Code of Hygienic Practice for Fresh Meat
• Principles of risk management • Meat hygiene applying to primary production • Animal identification practices • Transport of slaughter animals • Ante-mortem inspection • Control of processing operations (HACCP) • Post-mortem inspection (including BSE surveillance
and prevention) • Establishments: maintenance and sanitation • Personal hygiene • Product information and consumer awareness • Training
Codex Draft Code of Hygienic Practice for Milk and Milk Products
• Primary production – Environmental hygiene – Hygienic production of milk – Handling storage and transport – Record Keeping
• Equipment and facilities • Control of operation • Maintenance and sanitation • Personal hygiene • Transport • Processing • Product information and consumer awareness • Training • Appendix A. Microbiostatic control measures • Appendix B. Microbiocidal control measures
Development of a Good Agricultural Practice
Approach at FAO
Loretta Sonn, Senior Technical Adviser, FAO Agriculture Department
4th Meeting Ad-hoc Working Group on Environmentally and
Socially Responsible Production and Trade, Rome, 23 April 2003
Good Agricultural Practices
• Food Safety
• Environmental Protection
• Social Equity
Good Agricultural Practices Principles and Guidelines
• Soil • Water • Crop and fodder production • Crop protection • Animal feed and livestock production • Animal health and welfare • Harvest and on-farm processing and storage • Energy and waste management • Human welfare, health and safety • Wildlife and landscape
Past FAO Activities on a GAP Approach
• Two Electronic Discussions on Good Agriculture Practice in context of SARD
• Identification of Preliminary Set of Components
• Debate at the 17th Session of Committee on Agriculture (April 2003)
• Expert Consultation on GAP (November 2003, Rome)
Maya Pineiro and Luz Diaz Rios, FAO ESNS
GAP in the Public and Private Sector
Safety in the Dairy Food Chain
• Raw materials • Feed mill • Feed Transport • On-farm • Transport of milk and eggs • Milk factory • Products • Packaging and transport • Point of sale
Animal Production
• Siting of livestock units, landscape and environment
• Design, construct, choose, use and maintenance of equipment
• Avoidance of biological, chemical, and physical contamination
• Prevention of residues from veterinary medications and other chemicals
• Minimizing the non-therapeutic use of antibiotics.
• Monitoring the condition of stock and adjust feeding, etc.
• Integrate livestock and agriculture to avoid problems of waste
• Adherance to safety regulations and standards
• Record keeping
Animal Health • Minimize risk of infection and disease • Keep livestock, buildings and feed facilities clean • Provide adequate, clean bedding under housed conditions. • Ensure staff are properly trained in the handling and treatment
of animals. • Seek appropriate veterinary advice to avoid disease and health
problems. • Ensure good hygiene standards in housing by proper cleansing
and disinfection. • Treat sick or injured animals promptly in consultation with a
veterinarian. • Use only approved veterinary products in accordance with
regulations and directions, including withholding periods. • Keep detailed records of all sickness, medical treatments, and
mortality.
Animal Welfare • Provide adequate and appropriate feed and clean water at all
times.
• Avoid non-therapeutic mutilations, surgical or invasive procedures, such as tail docking and debeaking.
• Minimise transport of live animals (by foot, rail or road) and the use of livestock markets.
• Handle animals with appropriate care and avoid the use of instruments such as electric goads.
• Maintain animals in appropriate social groupings where possible; isolation of animals (such as veal crates and sow stalls) should be discouraged, except for injury and sickness.
• Conform to minimum space allowances and maximum stocking densities.
IDF-FAO Guide to GDFP
IDF/FAO Task Force • Australia • Austria • Belgium • Canada • China* • Denmark • France • Germany • Greece
• India • Ireland • Kenya* • Mexico • Netherlands • New Zealand • Switzerland • UK • USA
FAO/IDF Task Force
“To elaborate a practical, farmer-orientated, world-wide, achievable guide of practice for dairy farmers covering different aspects of concern such as: animal health, milk hygiene, animal feeding, animal welfare and environment.”
Terrig Morgan
Guiding objectives for good dairy farming practices
Animal health
Milking hygiene
Animal welfare
Environ-ment
Animal feeding
and water
On-farm production of milk must ensure that it is produced by healthy animals under generally accepted conditions Main objective
Good practices
Defining characteristics
FAO/IDF Recommendations
Guiding objectives for good dairy farming practices
Animal health
Milking hygiene
Animal welfare
Environ-ment
Animal feeding
and water
Defining characteristics
Animals that produce milk need to be healthy and an effective health care programme should be in place
FAO/IDF Recommendations on: Animal Health
Guiding objectives for good dairy farming practices
Animal health
Milking hygiene
Animal welfare
Environ-ment
Animal feeding
and water
Defining characteristics
Milk will be harvested and stored under hygienic conditions. Equipment used to harvest and store milk
will be sustainable and well maintained
FAO/IDF Recommendations on: Milking hygiene
Guiding objectives for good dairy farming practices
Animal health
Milking hygiene
Animal welfare
Environ-ment
Animal feeding
and water
Defining characteristics
FAO/IDF Recommendations on: Feeding and Water
Animals need to be fed and watered with products of suitable quality and safety:
1. Ensure animal feed and water of adequate quality 2. Control storage conditions of feed 3. Ensure the traceability of feedstuffs bought off farm
HACCP in the Feed Industry
1. Hazard analysis 2. Identification of Critical Control Points (CCPs) 3. Establishing critical limits at each CCP 4. Monitoring of each CCP 5. Corrective actions at each CCP 6. HACCP verification/validation 7. HACCP documentation
Guiding objectives for good dairy farming practices
Animal health
Milking hygiene
Animal welfare
Environ-ment
Animal feeding
and water
Defining characteristics
1. Freedom from hunger and thirst 2. Freedom from discomfort 3. Freedom from pain, injury and disease 4. Freedom from fear 5. Freedom to perform normal patterns of animal behaviour
FAO/IDF Recommendations on: Animal Welfare
Guiding objectives for good dairy farming practices
Animal health
Milking hygiene
Animal welfare
Environ-ment
Animal feeding
and water
Defining characteristics
Milk production should be managed in balance with the local environment that exists around the farm
FAO/IDF Recommendations on: Environment
Principles of safety and quality assurance in the dairy food chain:
• The Dairy Food Chain: Primary production, animal feed, milking practice, milk collection and storage, milk processing
• Good agricultural practices (GAP) on the farm
• GAP, GMP and HACCP in the feed industry
• GMP and HACCP in the milk collection centre
• GMP and HACCP in milk processing
Codex Recommended International Code of Practice – General Principles of Food Hygiene Codex Code of Practice on Animal Feeding Codex Draft Code of Hygienic Practice for Milk and Milk Products