A HACCP-based approach to mastitis control in dairy herds. Part 1: Development

Abstract

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 infectious process in mastitis to identify Critical Control Points (CCPs) and develop a HACCP-based system to prevent and control mastitis in dairy herds. The approach involved the creation of an Infectious Process Flow Diagram, which was then cross-referenced to two production process flow diagrams of the milking process and cow management cycle. The HACCP plan developed, may be suitable for customisation and implementation on dairy farms. This is a logical, systematic approach to the development of a mastitis control programme that could be used as a template for the development of control programmes for other infectious diseases in the dairy herd.

A HACCP-based approach to mastitis control in dairy herds. Part 2: Implementation and evaluation

“…A mastitis control programme using a HACCP-based methodology based on six Critical Control Points (CCPs): udder preparation, cluster attachment, post-milking teat disinfection, milking machine monitoring, drying off, and the calving period was developed [ 15 , 16 ]. Each CCP consisted of control measures, monitoring points with monitoring sheets and points of verification, as well as Good Farming Practices (GFPs).…”

“…A HACCP-based handbook [ 15 , 16 ] was customised for each farm, once the initial investigation was completed and farm-specific problems were identified. Relevant components from the HACCP-based handbook were retained with a focus on a defined set of farm-specific control measures and points of verification within each of the six CCPs.…”

“…A template, based on HACCP principles, for mastitis control in dairy cows was developed [ 15 , 16 ]. This paper (part 2 of the study) describes the implementation and evaluation of this approach.…”

Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

“…It addresses critical control points (CCP) in the production processes of dairy products, including pasteurisation and storage conditions, so that controls can be applied to prevent or eliminate food safety hazards or bring them to acceptable levels (Sandrou and Arvanitoyannis 2000;Kwon 2006;La 2011;Lee et al 2012;MDFS 2014;Birhanu et al 2017). HACCP-based approaches to dairy herd health including mastitis control in dairy farm have been implemented mostly in European countries (Lievaart et al 2005;Beekhuis-Gibbon et al 2011a, 2011b.…”