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Table 1 The adjusted 12 steps to implement HACCP (adapted after [3]).

From: Imbedding HACCP principles in dairy herd health and production management: case report on calf rearing

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).