A farm-to-table approach for emerging and developed dairy countries

A farm-to-table approach
for emerging and developed
dairy countries

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Food and Agriculture Organization of the United Nations
Rome, 2005


Abstract

This present document is the result of the international symposium on dairy safety and hygiene which was held in South Africa from 2 to 5 March 2004. It describe in the first session the role and contribution of International institutions dealing with dairy safety and hygiene in emerging and developed countries. The presentations of the second session are dealing with all the aspects of management practices for good dairy farming practices including animal health, feed supply, farm environment, animal welfare and milk hygiene. The reports of the third session are involved with the microbiological hazards during processing, the role of the rural milk processing technology with good manufacturing practices and the new developments in heating technologies. Food safety measures and management systems in dairy processing was the subject of the session 5 and the three papers presented in that document are essentially attributed to the HACCP concept in small and less developed dairy industry. The session six of the document is a series of examples of hygiene approach in dairy production chain in Southern Africa, Central Africa, India, Pakistan, China and Latin America.


Table of Contents

Foreword

 

SESSION 1
The food chain approach from an international perspective

The role and contribution of IDF in promoting dairy safety and hygiene in emerging and developed countries

FAO activities in relation to good agricultural practices

The role of the Office International des Epizooties in international trade standards

The contribution of Codex Alimentarius to national production and world trade in commodities

Problems and needs of emerging dairy nations in ensuring safe milk and dairy products

Tools for integrated chain management in food safety

 

SESSION 2
Safety management during primary production of milk

SESSION 2A
Management of animal health

SESSION 2B
Managing the feed supply

SESSION 2C
Environment and the farm

SESSION 2D
Management of animal welfare

SESSION 2E
Management of milking hygiene

 

SESSION 3
Microbiological hazards and control measures

Microbiological hazards that need to be managed during and after processing (an overview)

The rural village milk system

The Significance of Quality Management Systems with special reference to Good Manufacturing Practices

Combination of Control Measures - Hurdle Technology

New developments in heating technology for food preservation & safety

 

SESSION 4
Chemical hazards and control measures

Chemical hazards - an overview

Rapid screening for residues of antibiotics in milk at the factory

Risk analysis of residues

 

SESSION 5
Food safety measures and management systems in dairy processing

The application of HACCP in small and less developed businesses

Through-chain Verification/Validation of HACCP Plans for Dairy Processing Plants

New developments in food safety management systems

Advances in cleaning and sanitation technology and methodology

 

SESSION 6
Approach to ensuring safety and hygiene in the dairy production chain in emerging dairy nations

“An African Experience.”(Southern Region)

The African Experience - Central Africa

The Indian experience

The Asian Experience - Pakistan

The Asian experience - China

Quick Overview of the current situation of the dairy sector regarding the safety and hygiene in Latin America

Teaching milk hygiene to emerging farmers



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