Food Safety and Security: Discussion 12 - Goat Milk Sample Prerequisite Program

The two prerequisite programs I selected for the goat milk are sanitation and Maintenance and Pest Control. This means, that the assessment will be done and it will be to minimize a scenario that one hopes will be unlikely to happen. This will be to cover the other aspects of the production that may not be covered. This could be the cleaning process of equipment, cleaning all portions of equipment and all sections of it. It could also refer to the cleaning of the product itself. This may refer to the sanitary cleansing, which would be through heat, such as through proper collection and processing through heat, to eliminate pests. This could also be covered in reducing pests on the animals themselves, to reduce the chance of contracted diseases that may make the consumer ill.

The personal should monitor the program and records should be generated and inspected by personnel regularly. This prerequisite program minimizes contaminants. By cleaning equipment and keeping the animal in clean, sanitary conditions as well as immunizations and regular  care of the animals, they are able to minimize issues through both programs. Animals should be tested to ensure they are free of diseases and pests as well as be properly tended by a veterinarian when necessary. They should have their health monitored. When processing milk or collecting, all tubes, jars and other collection material should be properly sanitized with food-appropriate products. There are many things to think about. They should observe maximum hygiene, even understanding that non-porous surfaces, fabric, windows, doors ect can all present potential contaminants. Personal hygiene is vital.

Surfaces should be clean, and appropriate for use. They should be able to be properly sanitized. Easy to inspect, clean and maintain products are vital. There are some companies that need to have self-draining production surfaces. This would be one to ensure proper cleaning. Yu also cannot have any airborne issues, so the air should be cleaned. The lighting should be appropriate to make sure the objects and equipment as well as product can be properly monitored. Water must be potable so it does not taint the product when cleaning. Products should be selected and should be food-viable.

Each product should have information on specifics such as how to handle and use the product, how to properly maintain the equipment Howe to use the equipment and the use of appropriate equipment that can bel cleaned is important. There should be screens on windows to prevent contamination. Also, cross-contamination of products is vital, and can be both from food, traffic and air flow,, so raw ingredients and raw products need to be separated. There should be properly maintained cleaning activities and segmentation between unclean equipment to prevent cross-contamination if necessary. This could mean a different room all together. The floors, walls and tools all need to be constructed of an easily cleaned product. Samples should be taken of the milk to ensure it is free of disease or pests. And there should be appropriate storage of the milk. The grounds need to be kept clean and kept free of pests. Cleaning helps keep down pests, but so does the use of sanitization-proper equipment. The screens will help keep outside pests out.