1 | Assemble a multidisciplinary, facility-based HACCP team, including farmer, calf stockperson, veterinarian and HACCP manager; |
2 | Set on-farm targets in young stock rearing; |
3 | Identify the intended use of the 'product' (and the targeted purchaser); |
4 | Develop a flow diagram that describes the young stock rearing process, and a map indicating how and where the young stock is housed and/or pastured; |
5 | Verify the flow-diagram and housing map on-site; |
6 | Principle 1: Prepare a list of steps in the production process at which targeted hazards occur; |
7 | Principle 2: Identify the critical control points (CCP) and points of particular attention (POPA) in the production process required to reduce or eliminate the hazards/risks; |
8 | Principle 3: Establish standards and tolerances, or targets for triggering the implementation of corrective and preventive measures associated with each critical control point or point of particular attention identified; |
9 | Principle 4: Establish monitoring requirements for CCPs and POPAs, in order to adjust procedures and maintain control of the production process, e.g., monthly data inspection; visual inspection of hygiene in neonate calf house; |
10 | Principle 5: Determine corrective measures to take when monitoring indicates that a value falls outside established norms, on-farm tolerances or targets; |
11 | Principle 6: Establish effective record-keeping procedures which document that the HACCP programme has been implemented; and, |
12 | Principle 7: Establish procedures to verify the HACCP programme is working correctly (e.g., internal and external verification by young stock/dairy experts and yearly revision of all work sheets, operation management sheets and biosecurity plans). |