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