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Table 1 Summary of Critical Control Points (CCP) for mastitis control.

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

CCP Hazard1 Control measures Monitoring
(Records and Visual inspection)
Verification Corrective actions
(Assessment)
1. Udder Preparation I, Ia
II
III, IIIa
Washing; Drying;
Foremilking;
Predipping.
Preparation;
Milksocks.
Recent infection rate
Total bacterial count
Thermoduric count
Udder preparation and cleanliness
Milksock records
2. Cluster attachment Ia
II
Segregation/Cluster disinfection;
Milking machine hygiene;
Liner quality.
Cleanliness solution;
Frequency of detergent change;
Milk recording;
Detergent brand;
Detergent amount;
Machine washing protocol;
Liner Quality; Number of milkings/liner.
Recent infection rate;
Chronic infection rate;
Clinical mastitis rate;
Thermoduric count.
Milking management of chronic infected animals;
Segregation strategy and recording sheets;
Cluster dipping;
Milking machine washing protocol;
Rubberware care.
3. Post milking teat disinfection II
III, IIIa.
Teat disinfection. Application;
Detergent brand; Detergent amount.
Recent infection rate. Quality and quantity of teat disinfection;
Product used.
4. Milking machine I, Ia
II
III, IIIa
Adequate working milking machine. Teat end scoring; Assessing liner slippage;
Manual vacuum test;
Milking machine equipment inspection;
Liner change date.
Milking machine report. Milking machine performance;
Teat end scoring.
5. Drying off process I, II, III, IIIa Teat preparation;
Treatment protocol.
Drying off procedure. Cure rate;
New infection rate dry period;
Mastitis cases dry cow/heifer.
Teat preparation; Protocol.
6. Calving I, II, III Hygiene;
Shed layout;
Stocking.
Visual inspection. Clinical mastitis cases first 60 days;
Recent infection rate first 60 days.
Time spent in area;
Pen hygiene; Stocking density.
  1. 1Hazards are denoted according to potential infection processes illustrated in Figure 3.