THE DAIRY DIARY
FARM CONTACTS – 2015/2016 SEASON
Supply Number
Farm Name
Farm Operators
National Animal Identification and
Traceback (NAIT) Number
CONTACT
NAME OF PERSON
Suspect Milk: Direct all calls regarding inhibitory
testing, milk cooling or agitation faults to Fonterra
LANDLINE
MOBILE
0800 65 65 68
Area Manager
Sustainable Dairying
Advisor
AsureQuality
0508 00 11 22
QCONZ
0800 72 66 95
DairyNZ
0800 4 DAIRYNZ (0800 43 24 79 69)
Primary ITO
Industry training
Fonterra Growsafe Dairy
Industry training
0800 20 80 20 www.primaryito.ac.nz
0800 27 23 37
[email protected]
Veterinarian
Regional Council
Milking Machine Company
Refrigeration Service
Exotic Disease Reporting
Animal Welfare
National Poisons and
Hazardous Chemicals
Information
MPI Biosecurity
New Zealand
0800 80 99 66
Welfare issue
0800 65 65 68
DairyNZ Early
Response
0800 4 DairyNZ (0800 43 24 79)
Urgent information
0800 POISON (0800 76 47 66)
Non-urgent
03 479 7227 www.poisons.co.nz
Feedback about the Dairy Diary can be sent to [email protected].
All Fonterra farmers are required to meet Ministry for Primary Industries regulatory requirements. The Dairy
Diary is a quality management document referenced in Fonterra’s Risk Management Programme.
© Fonterra Co-operative Group Limited 2015
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior written permission of Fonterra Co-operative Group Limited.
1
THE DAIRY
DIARY 2015/2016
SUPPORTING YOU TO FARM
FOR THE FUTURE
WELCOME TO THE NEW SEASON.
As in other years, this diary provides you with both helpful material
and a place to record information necessary to meet government,
customer and community requirements.
In response to farmer feedback we have made some content and
format changes to this year’s diary. These changes are intended to
make the diary easier to use, the requirements clearer and to assist
when recording your operational information.
The information that you record in this diary helps your Co-op to
meet essential information requirements relating to food safety,
quality management, animal health and welfare and environmental
management. It also helps us to provide support to you, helps you
avoid risk, meet regulatory requirements and provides a ‘one-stop
shop’ for your on-farm information in these areas. Most importantly,
this information is essential in our aspiration to be the world’s most
trusted source of dairy nutrition.
In a global environment where government and customer assurance
are constantly evolving, the information recorded in your diary
provides a means of ensuring and demonstrating the high quality
standards that Fonterra farmers apply to their farm operations.
This information also assists in demonstrating the effectiveness of
current programmes and supports the argument that more restrictive
regulation is not required.
We hope that you find this year’s Dairy Diary useful and, as always,
would appreciate your feedback, particularly suggestions for further
improvements. If you have any questions about the diary or recording
information, please call your local Services Team on 0800 65 65 68.
We wish you a safe, productive and high milk quality season.
2
OUR ON-FARM SUPPORT
PROGRAMMES HELP FONTERRA
FARMERS TO MEET COMMUNITY,
CUSTOMER, INDUSTRY AND
GOVERNMENT REGULATIONS
AND REQUIREMENTS
YOUR FARM SOURCE TEAMS WORK WITH YOU TO:
• Ensure you have the freedom to operate, grow and keep farming
for future generations
• Gain the confidence of our local communities
• Continue to have access to international and high value markets
• Reduce regulatory risk
• Sustain a Co-op that we are all very proud of.
Great progress has been made by our Co-op’s farmers in achieving in
areas such as high rates of stock exclusion from waterways and low
average somatic cell counts, demonstrating commitment to be proud
of, to the environment, high quality milk and good animal health.
Our focus for the coming season will include continued support for
you in areas such as reduction in detergent and teat spray residues in
milk, preparing for upcoming milk temperature regulation changes and
to prepare information so we can produce your farm’s nitrogen use
efficiency and loss reports.
For further information about our on-farm support programmes, contact your Area
Manager, Regional Food Safety Manager, Sustainable Dairying Advisor, visit the Farm
Source website or call your Services Team on 0800 65 65 68.
To find out more about our Farm Source app, please visit the Farm Source website.
3
INSTRUCTIONS FOR USE
Completion of the 2015/2016 Dairy Diary is a condition of supply. To ensure you know exactly what pages
need to be completed, we have a colour coding system that works as follows:
MANDATORY
SECURITY OF MILK
FOOD SAFETY
You are required to complete Red pages and sections to
fulfil your obligations under Fonterra’s Risk Management
Programme.
Every farm is required to have an approved vat lock.
You are required to have a system in place to ensure that
milk which is not intended for supply is secured to avoid
accidental collection.
SUSPECT, CONTAMINATED MILK OR
MILK REJECTED BY FONTERRA
You cannot present milk that has been previously rejected
by Fonterra – this includes milk rejected due to elevated
temperature or inhibitory substances contamination.
Record your procedure for securing the vat – this must
include where the approved vat lock is kept.
This information is mandatory as a condition of supply
and will be examined at your annual Farm Dairy and
Environmental Assessment.
CALF MILK STORAGE
(Includes any Fonterra or farmer-owned vat that the
tanker can connect to)
Do you intend to store calf milk in a vat?
Yes
No
State how you will identify and secure the vat if you
intend to store calf milk.
It is a Ministry for Primary Industries (MPI) requirement
that farm records are kept for a minimum of four years.
Calf milk vats are required to be identified with a sticker
and locked with an approved vat lock (as shown).
Vat locks are sold at Farm Source stores. Stickers are available from the Services Team, 0800 65 65 68.
Collection of milk not intended for supply from an unsecured vat will attract a minimum deduction
of $1,600 plus GST and may be subject to liquidated damages of up to $300,000.
10
More details on the reasons why we have rules can be
found in the Green section – Food Safety Risk Programme.
RECOMMENDED BEST PRACTICE
FONTERRA GROWSAFE DAIRY
FOOD SAFETY
Fonterra Growsafe Dairy are training programmes designed specifically for pastoral dairy farmers. They
are short, sharp and relevant half-day workshops.
The courses are run in partnership with Fonterra, Primary ITO and Growsafe, and help ensure best
practice is followed – protecting you, your staff, the environment and our reputation as a trusted source
of dairy nutrition.
FONTERRA GROWSAFE DAIRY STAGE 1
The Core Skills course is a practical half-day training programme
that will ensure best practice is understood. Key learning:
• Importance of protecting your milk from contaminants
• Understanding chemical labels
• Safe use of agrichemicals
• Safe handling and storage of agrichemicals
• Use of dairy detergents and animal health products.
Stage One is ideal for all farm workers and managers.
Amber pages will not be examined as part of your
annual Farm Dairy and Environmental Assessment.
However, completing them will help ensure you have
a robust quality management system in place.
FONTERRA GROWSAFE DAIRY STAGE 2
The Management Skills course incorporates approved handlers.
It focuses on the safe and effective management of agrichemical
use. Key learning:
• Managing risk to people, the environment and food safety
Register now:
• Legislative requirements for farm owners/managers
Call to register your interest and
confirm a suitable date and venue.
• Requirements for person in charge
• Managing agrichemical application and disposal
Call 0800 27 33 37 or email
[email protected] with
your supply number, party number
and the names of those who would
like to attend.
• Emergency management.
Stage Two is designed for farm owners and managers. To attend
you need to have completed a Stage 1 course or have a current
or recently expired Growsafe or Approved Handler certificate.
“The core skills course was very good. It was easy to learn, and the teachers made
it very user-friendly. It made me more environmentally aware of the chemicals
we use and how we should be handling them. Stage 2 was more challenging but
it follows on really well from Stage 1.” – Kaikoura sharemilker Craig Sigglekow
22
OPTIONAL AND INFORMATIONAL
MONTHLY GRAZING PLANNER
JUNE
DAY
Monday
1
Tuesday
2
Wednesday
3
Thursday
4
Friday
5
Saturday
Sunday
9
Friday
11
12
13
Sunday
14
Monday
15
Tuesday
16
Wednesday
Friday
17
18
19
Saturday
20
Sunday
21
Monday
22
Tuesday
23
Wednesday
Thursday
Friday
24
25
26
Saturday
27
Sunday
28
Monday
29
Tuesday
30
TO DO
38
HERD 1
10
Saturday
Thursday
NIGHT
HERD 2
6
8
Tuesday
Wednesday
HERD 1
7
Monday
Thursday
4
DAY
DATE
NOTES
NOTES
HERD 2
Green pages offer useful information for better
managing your farm.
CONTENTS
Farm Contacts .............................................................................................................................................................................................. 1
Introduction to the Dairy Diary ...........................................................................................................................................................2
On-Farm Support Programmes ............................................................................................................................................................3
Instructions for Use .................................................................................................................................................................................. 4
Contents .........................................................................................................................................................................................................5
Planner 2015/2016..................................................................................................................................................................................... 6
Food Safety and Quality Management
Animal Welfare......................................................................................................................................................................................8
Security of Milk .................................................................................................................................................................................. 10
Milking Plant and Vat Cleaning/Farm Dairy Water.............................................................................................................11
Use of the Farm Dairy/Food Grade Safe Materials ............................................................................................................12
Milker Health .......................................................................................................................................................................................13
Animal Remedies ...............................................................................................................................................................................14
Sick and Diseased Cows.................................................................................................................................................................. 15
Milk Harvesting ..................................................................................................................................................................................16
Milk Disposal........................................................................................................................................................................................ 17
Pest Control ..........................................................................................................................................................................................18
Brought-in Feeds ................................................................................................................................................................................19
Agrichemical Use ............................................................................................................................................................................. 20
Biosecurity/Animal Body Condition ..........................................................................................................................................21
Fonterra Growsafe Dairy ...............................................................................................................................................................22
Staff Training and Competency/Farm Dairy Operations ................................................................................................ 23
Pre-season and Grade Busting Checklist ...............................................................................................................................24
Milking Plant Diagram .................................................................................................................................................................... 25
Milk Plant Maintenance .................................................................................................................................................................26
Milk Cooling ........................................................................................................................................................................................ 27
Food Safety – Risk Programme...................................................................................................................................................29
Supply Fonterra Factsheets ...........................................................................................................................................................31
Rainfall Chart ...................................................................................................................................................................................... 32
Milk Quality Tests, Standards and Demerits 2015/2016 ................................................................................................. 33
Diary ..................................................................................................................................... 37
(including Monthly Grazing Planners, Monthly Hygiene Assessments, Body Condition Score March, April, May)
Mandatory Recording Pages (these pages start from the back of the Dairy Diary)......................................1
Milk Withholding Period ...................................................................................................................................................................2
Required Animal Health Records .................................................................................................................................................3
Treatment Register – Lactation Period and Diseased Animal Records ...................................................................... 4
Dry Cow Treatment (DCT) .............................................................................................................................................................21
Dry Cow Treatment Records........................................................................................................................................................22
Herd Health Treatments ................................................................................................................................................................26
Agrichemical Blanket Spraying ...................................................................................................................................................28
Nitrogen Recording Pages (this booklet is at the back of this diary or you can complete it online on Farm Source)
5
PLANNER 2015/2016
2015
JUNE
JULY
AUGUST
SEPTEMBER
OCTOBER
THU
1
FRI
2
SAT
SUN
MON 1
Queen’s Birthday
TUE 2
Hygiene Assessment
1
3
2
4
1
5
2
6
3
3
Hygiene Assessment
NOVEMBER
Hygiene Assessment
4
1
5
2
7
4
Hygiene Assessment
Marlborough Anniversary
Hygiene Assessment
WED 3
1
THU 4
2
6
3
8
5
FRI 5
3
7
4
9
6
SAT 6
4
8
5
10
7
SUN 7
5
9
6
11
8
MON 8
6
10
7
12
9
TUE 9
7
11
8
13
10
WED 10
8
12
9
14
11
9
13
10
15
12
10
14
11
16
13
SAT 13
11
15
12
17
14
SUN 14
12
16
13
18
15
MON 15
13
17
14
19
16
TUE 16
14
18
15
20
17
WED 17
15
19
16
21
18
THU 18
16
20
17
22
19
FRI 19
17
21
18
23
SAT 20
18
22
19
24
21
SUN 21
19
23
20
25
22
MON 22
20
24
21
26
TUE 23
21
25
22
27
24
WED 24
22
26
23
28
25
THU 25
23
27
24
29
26
FRI 26
24
28
25
30
27
SAT 27
25
29
26
31
SUN 28
26
30
27
MON 29
27
31
THU 11
FRI 12
Update Nitrogen Form
28
TUE 30 Update Nitrogen Form 28
29
WED
29
30
THU
30
FRI
31
2015
6
National
Fieldays
Mystery
Creek
Hygiene Assessment
JUNE
Hawke’s Bay
Anniversary
Labour Day
Update Nitrogen Form
Canterbury
Anniversary
20
23
Fonterra Annual
Meeting
28
29
South Canterbury
Anniversary
30
Westland Anniversary
Update Nitrogen Form
Update Nitrogen Form
Update Nitrogen Form
JULY
AUGUST
SEPTEMBER
OCTOBER
NOVEMBER
PLANNER 2015/2016
DECEMBER
JANUARY
FEBRUARY
MARCH
APRIL
MAY
2016
THU
1
New Year’s Day
Hygiene Assessment
1
2
Day After New Year’s Day
2
3
4
1
Day After New Year’s
Day Holiday
1
Auckland/Northland and
Nelson Anniversaries
Hygiene Assessment
FRI
Hygiene Assessment
SAT
3
1
4
2
5
3
TUE
SUN
Hygiene Assessment MON
5
2
1
2
6
3
2
6
4
WED
3
7
4
3
7
5
THU
4
8
5
4
8
6
FRI
5
9
6
5
9
7
SAT
6
10
7
6
10
8
SUN
7
11
8
7
11
9
MON
8
12
9
8
12
10
TUE
9
13
10
9
13
11
WED
10
14
12
THU
Hygiene Assessment
Waitangi Day
Waitangi Day Holiday
Southern
Field Days
Waimumu
Hygiene Assessment
10
14
11
11
15
12
11
15
13
FRI
12
16
13
12
16
14
SAT
13
17
14
13
17
15
SUN
14
18
15
14
18
16
MON
15
19
16
15
19
17
TUE
16
20
17
16
20
18
WED
17
21
18
17
21
19
THU
22
20
FRI
23
21
SAT
24
22
SUN
23
MON
Wellington Anniversary
18
22
19
18
19
23
20
19
20
24
21
20
21
25
22
Taranaki
Anniversary
Central
Districts
Field Days
Feilding
Otago
Anniversary
22
21
26
23
22
26
24
TUE
23
27
24
23
27
25
WED
24
28
25
24
28
26
THU
27
FRI
28
SAT
SUN
25
26
Christmas Day
Wellington Anniversary
29
26
25
Good Friday
ANZAC Day
29
26
28
27
Easter Sunday
29
28
Easter Monday
30
29
29
Southland
Anniversary
30
30
27
28
31
31
Update Nitrogen Form
29
Boxing Day Holiday
Update Nitrogen Form
31
Update Nitrogen Form
30
Body Condition Score
Update Nitrogen Form
27
Boxing Day
30
Northland
Field Days
Dargaville
25
31
MON
Body Condition Score
TUE
Complete Nitrogen Form
WED
Body Condition Score
Update Nitrogen Form
THU
FRI
DECEMBER
JANUARY
FEBRUARY
MARCH
APRIL
MAY
2016
7
ANIMAL WELFARE
FOOD SAFETY
Fonterra is a world-leading dairy manufacturer due in part to the care that Fonterra farmers have for
their animals.
Customers and the general public expect milk to be harvested in accordance with good animal
husbandry practices.
The following are areas of focus for the dairy industry – please take the time to read through and complete
these procedures.
CALF MANAGEMENT
Calf welfare is an important issue, both in New Zealand and overseas. All parts of the system, including
farmers, transport operators and processors, have a role to play in ensuring the welfare of these animals. All
animals deserve to be treated with respect.
Do you send bobby calves to slaughter?
Yes
No
If yes, where are bobby calves stored/housed for
collection? (Must not be visible from the road.)
WHERE YOU CAN FIND SUPPORT
www.nzfarmsource.co.nz/business/advice-support/supply-fonterra/animal-health/
Bobby Calves Factsheet
www.dairynz.co.nz/animal/calves-and-young-stock
Resources are available at this link to help farmers identify and meet the welfare needs of bobby calves.
TRIMMING AND TAIL DOCKING
Tail shortening above the 2–3 vertebrae is an offence under the Animal Welfare Act. Individuals can be fined
up to $25,000 and face up to six months in prison. Companies (which include farm businesses) can be fined
up to $125,000 for an offence. Restrictions may also be placed on the ability to own or farm livestock.
Recommended best practice is to trim the switch. Tail shortening should only be considered as a last resort
after switch trimming and other methods have not succeeded.
Are there animals on your farm with
docked tails?
Yes
No
If yes, when did docking last take place (year)?
My current policy for tail management is:
WHERE YOU CAN FIND SUPPORT
www.dairynz.co.nz/animal/welfare
Includes questions and answers on the Painful Procedures Code and the Dairy Code of Welfare.
8
ANIMAL WELFARE
FOOD SAFETY
HUMANE SLAUGHTER
The humane slaughter of animals is a necessary part of farming life and should be carried out with the
minimum amount of pain, suffering and distress to the animal.
The use of blunt force as a method to routinely euthanise animals is not permitted by MPI.
Captive bolts are the industry-preferred method of calf slaughter. If you use a captive bolt you are required
to involve a secondary step to ensure the calf has died, through either pithing or slitting of the throat to sever
the major blood vessels.
Acceptable humane slaughter methods are:
• Captive bolt (followed by secondary step)
• Firearm
• Vet-administered lethal injection.
Persons trained and responsible for humane slaughter:
Name:
Name:
Contact:
Contact:
Class of stock
Humane Slaughter Method
Calves
Secondary step (record method if using a captive bolt)
Heifers and steers
Mature cows
Bulls
WHERE YOU CAN FIND SUPPORT
www.dairynz.co.nz/publications/animal/dairy-cattle-code-of-welfare-2014
Download the Dairy Code of Welfare, which includes information on MPI’s decision to ban the use of blunt
force trauma as a method to routinely euthanise calves.
DEAD ANIMAL DISPOSAL
If dead animals are stored for collection, it must be an area that is not visible from the roadside (preferably
not by the roadside and covered) and not within 45 metres of your farm dairy.
Dead animals will be disposed of in the
following manner:
Record where dead animals are stored prior to
collection (if collected):
WHERE YOU CAN FIND SUPPORT
Check with your local council about regulations regarding offal holes.
9
SECURITY OF MILK
FOOD SAFETY
Every farm is required to have an approved vat lock.
You are required to have a system in place to ensure that
milk which is not intended for supply is secured to avoid
accidental collection.
SUSPECT, CONTAMINATED MILK OR
MILK REJECTED BY FONTERRA
You cannot present milk that has been previously rejected
by Fonterra – this includes milk rejected due to elevated
temperature or inhibitory substances contamination.
Record your procedure for securing the vat – this must
include where the approved vat lock is kept.
CALF MILK STORAGE
(Includes any Fonterra or farmer-owned vat that the
tanker can connect to.)
Do you intend to store calf milk in a vat?
Yes
No
State how you will identify and secure the vat if you
intend to store calf milk.
Calf milk vats are required to be identified with a sticker
and locked with an approved vat lock (as shown).
Vat locks are sold at Farm Source stores. Stickers are available from the Services Team, 0800 65 65 68.
Collection of milk not intended for supply from an unsecured vat will attract a minimum deduction
of $1,600 plus GST and may be subject to liquidated damages of up to $300,000.
10
MILKING PLANT AND
VAT CLEANING
FOOD SAFETY
PREVENTION OF CIP RESIDUES IN MILK FOR SUPPLY
You are required to rinse all detergent residues from the milking plant and silo.
Tick which methods are incorporated into your displayed wash programme.
MILKING PLANT
COMPLIANT WATER
TEMPORARY WATER EXCLUSION
Rinse prior to next milking
Rinse prior to next milking
1. Drain completely.
2. Rinse plant with a minimum of 5
litres of water per set of clusters.
3. Open and drain.
1. Drain completely.
2. Rinse plant with a minimum of 5 litres of water and
approved chlorine solution per set of clusters.
3. Open and drain.
Note: 5ml of chlorine solution per 100 litres of water should be adequate
(based on 10% chlorine solution).
If you are rinsing with water that fails on clarity then water should be
filtered before rinsing.
MILK VAT
COMPLIANT WATER
TEMPORARY WATER EXCLUSION
Rinse prior to next milking
Rinse prior to next milking
1. Rinse with a minimum of 120 litres
of water.
1. Rinse with a minimum of 120 litres of water with
approved chlorine solution (as outlined above).
WASH PROGRAMME
You are required to have a suitable cleaning routine displayed in your farm dairy. Cleaning routines for the
milking plant and the vat are available from your detergent company representative.
Where is your cleaning routine displayed?
FARM DAIRY WATER
Tick your current farm dairy water status:
Complies
On what criteria has your water failed:
Checklist risk
Temp water exclusion
Clarity
E.coli
Your Farm Dairy Assessor can provide a list of service providers who can help.
Record the actions you intend to take to achieve a compliant water status.
11
USE OF THE FARM DAIRY
FOOD SAFETY
If you want to build a new farm dairy or make changes to your existing dairy please talk to your Farm Dairy
Assessor to discuss what approvals are required.
Consult your Farm Dairy Assessor prior to the commencement of farm dairy alterations/changes
within 45 metres of the farm dairy. This will ensure your changes are compliant with regulatory and
Fonterra requirements.
Buildings within 20 metres of the farm dairy are considered to be part of the farm dairy and are required to
be maintained as per the farm dairy standards. Products stored in this area must be approved for use in the
farm dairy. This area is required to be kept clean and tidy.
MINIMUM DISTANCES
The following distances from the milking area, milk receiving area, milk storage room/area and milk collection
point are required to be observed.
FARM
DAIRY
>10m
• Effluent sump
(<22,500 litres)
• Septic tanks
• Grain silo if over
concrete
(must be 10m from
milk vat)
>20m
• Effluent sump*
(22,500 - 100,000 litres)
• Poultry/Dog/Cat housing
• Livestock housing/Loafing barns
(concrete)
• Hay barns/Other buildings
• Stand-off pad/feed pad impervious
cleanable floor
• Fertiliser storage
• Supplement feed storage
• Pesticide storage and mixing
>45m
• Effluent pond/
storage
(>22,500 litres)
• Silage and
baleage
• Pigs
• Dead animals
• Stand-off pad
• Unconcreted
feed pad/
herd
housing
*Specific conditions apply – contact your Farm Dairy Assessor before planning any alteration.
If the Farm Dairy Assessor arrives and finds non-compliant alterations you may be asked to remove or rectify
at your cost.
FOOD GRADE SAFE MATERIALS
Your farm dairy is a food producing unit, therefore all components that make up your dairy are required to
meet MPI’s standards. This includes anything used to clean or sanitise the milking plant, yard or bail area.
Only use food grade materials or dairy-approved chemicals in your dairy and if you have any doubts please
call your chemical representative or your Farm Dairy Assessor for clarification.
12
MILKER HEALTH
FOOD SAFETY
It is the responsibility of the Farm Dairy Operator to ensure that all personnel are free of communicable
diseases. Any person suffering from a notifiable disease or any other food safety-related illness is required
to have no contact with raw milk or cows producing milk.
It is very important that all staff are aware of this requirement.
If a milker is diagnosed with a notifiable disease or food safety illness then:
• They are required to have no contact with raw milk or cows producing raw milk until declared free
of the illness by a doctor
• The details of the illness must be recorded and kept in a confidential file.
Exclusion would normally be for a minimum of 24 hours after all symptoms have disappeared. However,
medical clearance may be required first depending on the type of disease – check with your doctor.
Examples of notifiable diseases are salmonella, listeria and campylobacter. Refer to the Ministry of Health
website (www.health.govt.nz) if you are unsure or require a full list of notifiable diseases.
Location of confidential file.
13
ANIMAL REMEDIES
FOOD SAFETY
Any treatments given to a cow, regardless of whether it has a withholding time, are required to be recorded.
You are required to have a current Restricted Veterinary Medicines (RVM) consultation document from your
vet that details the RVMs that you are using and what conditions they are being used to treat.
Record the vet clinic that you use.
Record where you store your RVM consultation document.
NON-RVM TREATMENTS
Record non-RVM treatments not covered under your consultation document from your vet.
Remedy/Treatment
Use
Milk withholding
Meat withholding
Exa mple: Pou r- on
Worm Contro l
N IL
N IL
INDUCTION
The wider industry, including Federated Farmers, DairyNZ, New Zealand Veterinary Association (NZVA) and
Dairy Companies Association of New Zealand, has set the policy that from the 2015/2016 season onwards
there are to be no routine inductions undertaken on New Zealand dairy farms.
If an induction is necessary due to extraordinary situations outside of farm management control that
significantly impact breeding performance, farmers will need to apply for a one-off dispensation. You should
discuss this with your vet who is required to apply for an exemption via DairyNZ. If an exemption were to be
granted, you would need to retain a record of this approval at your Farm Dairy Assessment.
There is a review panel to ensure consistent decisions across the country and across all dairy companies. The
review panel comprises representatives of DCANZ (at a company technical level), NZVA, Federated Farmers
and DairyNZ.
Have any animals been induced this season? Yes
14
No
SICK AND DISEASED COWS
MARKING, RECORDING, SEGREGATION AND TREATMENT (MRST) PROCEDURE
Marking System
Describe the marking system on your farm
Individual animal ID
Marking sick/diseased cows
Marking treated cows
Marking Colostrum cows
Marking Dry Cow Therapy cows
Recording System
Describe the recording system on your farm
Temporary recording method
Permanent recording method
Dry Cow Therapy recording method
Segregation System
Describe the segregation system on your farm
Treated, sick or diseased cows
Colostrum cows
Dry Cow Therapy cows
After completing these steps, you may Treat the animal.
15
FOOD SAFETY
All treated, sick, diseased and Colostrum cows are required to be Marked, Recorded and Separated before
Treatment. They must be then kept in a separate mob and milked only once the vat is disconnected.
Treatments should only be administered after the milking herd has left the milking area and the vat
is disconnected.
MILK HARVESTING
FOOD SAFETY
State your milking procedure for each of the following:
TEAT CLEANING
You may only milk cows with clean udders and teats.
State your steps for identifying
and cleaning udders and teats.
DISEASE MANAGEMENT
You must not supply milk from cows displaying clinical signs of disease.
Describe how diseased cows
are identified – include
methods for checking for
clinical and sub-clinical
mastitis.
Record herd SCC trigger level
for stripping herd.
− Strip herd immediately
after noticing clots on the
milk filter.
− Strip herd when the
SCC rises above your
trigger level.
TEAT SPRAY
If you use teat spray, record
product(s) and how and when
the teat spray is applied.
Teat spray is a milk residue
risk that must be applied
as per the label.
16
The dairy industry target is 150,000 SCC average across
New Zealand farms.
MILK DISPOSAL
FOOD SAFETY
Milk that is unacceptable for supply or is unable to be collected by Fonterra (through reasons like natural
disaster), and cannot be held on-farm for feeding to other animals, is required to be disposed of by the
methods below.
PREFERABLE METHOD
The milk will be collected for feeding to animals off-farm. In this instance the person/business taking
collection of milk will be notified of the reason for the milk being unacceptable, the disease involved and/or
the treatment used.
ALTERNATIVE METHOD
Your resource consent or permitted activity conditions for effluent disposal may not authorise the
discharge of reject milk, or may impose restrictions that are more stringent than those specified
below. We recommend that you discuss the legal implications of any discharge with your regional
council prior to commencing disposal.
OPTION 1 – IRRIGATION TO LAND
If feeding milk to your own stock or having it collected for off-farm animal consumption is not possible,
utilise your effluent storage facility to practise deferred irrigation when soil and weather conditions allow.
This can also assist with water dilution of the milk. If this is not possible, land-based irrigation will still be
required with the same requirements, which are:
• Milk will be diluted at a rate of 10 litres of water to 1 litre of milk
• Irrigate onto recently grazed pasture
• Use as much land area as practically possible
• If possible, use land that can be worked following application
• Monitor the application to ensure that there is no ponding, run-off or other types of discharges to
water bodies, such as through artificial drainage
• Do not apply more than 50,000L/Ha or 5L/m2 of milk diluted with water.
Do not apply diluted milk to land that is within 20 metres of a drain or waterway, or to paddocks that are
steep, have sub-surface drainage or are prone to run-off.
OPTION 2 – TREATMENT PONDS
If it is not possible to feed milk to your own stock or have it collected for off-farm animal consumption or
land-based irrigation (stated above), oxidation ponds that discharge to water can cope with milk without any
apparent harmful effect for short periods of time, as long as the treatment system is adequately sized for the
herd and is well maintained.
• Ponds should be able to receive up to four milkings with no detrimental effects on effluent quality or
pond operation.
• If possible, the treated effluent should be spread onto land as soon as possible (i.e. using a contractor).
17
PEST CONTROL
FOOD SAFETY
You are required to have a pest management plan at your farm dairy. Pests include rats, mice, birds, cats
and insects.
PROTECT YOUR MILK IN THE VAT
• Cover all entry points into the vat at all times e.g. the milk inlet hole on the bridge of wing lidded vats.
• Look inside the vat before closing the manhole door prior to the first milking.
PREVENTION
• Repair holes in the walls/ceilings of the farm dairy.
• Avoid clutter inside the farm dairy including storage areas.
• Manage storage of animal feeds.
• Keep areas and buildings surrounding the farm dairy free from rubbish and vegetation.
POISONS
• Poisons such as rat bait must not be stored in the farm dairy.
• If rodent baits are used they must not be laid in the milk storage and collection area, and are required
to be laid in a bait station or similar. Bait stations must not be accessible to food producing animals.
PEST MANAGEMENT PLAN
Record the products that you use to manage pests.
Brand
To control what pest?
Record where you store bait poisons.
(Recommendation: Store them in an agrichemical store out of reach of children and animals.)
Describe where you place your bait stations.
(Describe or draw a diagram of your farm dairy and surrounds. Place an X where you place your bait stations.)
18
BROUGHT-IN FEEDS
FOOD SAFETY
FEED DOCUMENTATION
It is an MPI requirement when accepting brought-in feeds that they must only be received when delivered
with documentation identifying:
• What it contains
• Source (where it came from)
• Confirmation that it is suitable for feeding to lactating dairy animals.
Feeds can pose a range of risks to your milk and your milking animals. You are required to ensure brought-in
feeds do not:
• Contain ruminant protein, residues or toxins that may affect animal health or milk food safety
• Come from land that has had human waste, meat processing waste or industrial waste applied to it that
does not meet the Animal Feed requirements of the Farmers’ Handbook.
We recommend any contract signed with a feed provider allows for consignments to be rejected when they
cannot be confirmed as suitable for feeding to dairy animals.
A DOCUMENTATION TEMPLATE FOR DOMESTICALLY SOURCED FEEDS CAN BE FOUND ON FARM SOURCE.
www.nzfarmsource.co.nz/business/my-business/supplier-forms/
FEED STORAGE
You are required to ensure that:
• Storage is used solely for the storage and mixing of feed
• Feed remains dry at all times
• Pests and vermin are controlled (bait stations)
• Storage conditions are appropriate for the feed type to prevent contamination or degradation.
RETAINED RECORDS
You are required to:
1. File feed purchase dockets, delivery dockets and declarations of suitability of feeds for dairy animals for at
least four years.
2. Record all supplementary feed inputs in the Fonterra Nitrogen Recording Booklet at the back of this Dairy
Diary. This includes supplementary feed inputs that are:
• Obtained from a third party and brought onto the farm
• Produced on support land and brought onto the farm
• Produced on-farm as fodder crops
• Produced on-farm as pasture silage, baleage or hay
• Grazing and feed fed to dairy animals on support land.
Record where you file feed purchase and delivery dockets.
19
AGRICHEMICAL USE
FOOD SAFETY
SECURE THE PADDOCK AFTER SPRAYING
If paddocks are grazed within the non-grazing period, there is the potential to contaminate the milk in the
vat. Sprays can also be poisonous to livestock. We strongly recommend you lock and chain the paddock’s
gateway and display a sign on it. You should inform all staff of the non-grazing withholding period and
record the paddock number and ‘safe to graze’ date in your Dairy Diary and on the whiteboard where all
staff can see it.
PREPARATION AND MIXING
Chemicals not approved for use in the farm dairy, such as insecticides, fungicides and herbicides, must not
be prepared/mixed within 20 metres of the farm dairy or within 45 metres of the farm dairy water supply.
Record where you prepare/mix your agrichemicals.
Record the location of the water source that you use to mix your agrichemicals.
STORAGE
Chemicals not approved for use in the farm dairy, such as insecticides, fungicides, herbicides and rat baits, are
required to be stored in a separate building at least 20 metres from the farm dairy.
Record where you store agrichemicals.
SPOT SPRAYING
Brand
Exa mple:
Please record what you use.
To control
Thistles
Non-grazing withholding
period: Yes (days)/No
14 days
Application method
When applied
Handgun on quad bike Behind the cows
DID YOU KNOW?
Non-approved chemicals such as insecticides, fungicides and herbicides must not be stored in the same room
as chemicals approved for use in the farm dairy.
Empty agrichemical containers must not be reused for anything in the farm dairy.
20
BIOSECURITY
To report suspected exotic land,
freshwater and marine pests, or exotic
diseases in plants or animals, call:
0800 80 99 66
If you notice unusual or unexplained illnesses in your cattle, please contact your
vet in the first instance or call MPI on 0800 80 99 66 to report a suspect pest or disease.
If the issue is significant and/or could possibly cause a food safety or milk quality issue please contact
Fonterra on 0800 65 65 68.
ANIMAL BODY CONDITION
Assessment of a cow’s condition score (CS) or body condition score (BCS) gives a visual estimate of her body
fat reserves. It is good practice to monitor the BCS of your animals throughout the year.
Any animal under condition 3.0 requires immediate attention, which could involve:
• Removing the animal from the milking herd
• Providing supplementary feed
• Placing the animal on once-a-day milking
• Seeking veterinary assistance
• Drying the cow off.
You can complete the body condition score pages in this diary for the months of March, April and May –
this will allow you to measure your herd’s BCS against industry standards.
BCS
The graph below illustrates the BSC industry targets.
6.5
6.0
Calving Target
BCS 5.5 Heifers
5.5
Dry Off Approx 275 Days
Calving Target
BCS 5.0 Adult Cows
5
Post calving condition loss.
Aim = no more than 1.0 BCS
4.5
4
Expected summer
BCS loss due to drop
in feed quality.
(Mainly North Island)
Planned start of
mating. Target no
less than BCS 4.0
3.5
First calvers
3
Adult cows
20
40
60
80
100
120
140
160
180
200
220
240
260
280
300
320
340
360
Days Post Calving
WHERE YOU CAN FIND SUPPORT
www.dairynz.co.nz/animal/herd-management/body-condition-scoring
Includes visual example, how to BCS, BCS strategies and a list of certified assessors, plus BCS reference
guides and the official BCS field guide.
21
FOOD SAFETY
New Zealand enjoys the enviable position of being free from a number of animal
diseases present in many other countries. This gives our dairy industry significant
productivity, food safety and quality and reputational benefits. Maintaining this
position requires effort from many people both at our borders and in the livestock
sector. Early reporting of potential new livestock pests and diseases is vital to
increase the chance of controlling them before they can become established.
FONTERRA GROWSAFE DAIRY
FOOD SAFETY
Fonterra Growsafe Dairy training programmes are designed specifically for pastoral dairy farmers. They
are short, sharp and relevant half-day workshops.
The courses are run in partnership with Fonterra, Primary ITO and Growsafe, and help ensure best
practice is followed – protecting you, your staff, the environment and our reputation as a trusted source
of dairy nutrition.
FONTERRA GROWSAFE DAIRY STAGE 1
The Core Skills course is a practical half-day training programme
that will ensure best practice is understood. Key learning:
• Importance of protecting your milk from contaminants
• Understanding chemical labels
• Safe use of agrichemicals
• Safe handling and storage of agrichemicals
• Use of dairy detergents and animal health products.
Stage One is ideal for all farm workers and managers.
FONTERRA GROWSAFE DAIRY STAGE 2
The Management Skills course incorporates approved handlers.
It focuses on the safe and effective management of agrichemical
use. Key learning:
• Managing risk to people, the environment and food safety
• Legislative requirements for farm owners/managers
• Requirements for person in charge
• Managing agrichemical application and disposal
• Emergency management.
Stage Two is designed for farm owners and managers. To attend
you need to have completed a Stage 1 course or have a current
or recently expired Growsafe or Approved Handler certificate.
Register now:
Call to register your interest and
confirm a suitable date and venue.
Call 0800 27 33 37 or email
[email protected] with
your supply number, party number
and the names of those who would
like to attend.
“The core skills course was very good. It was easy to learn, and the teachers made
it very user-friendly. It made me more environmentally aware of the chemicals
we use and how we should be handling them. Stage 2 was more challenging but
it follows on really well from Stage 1.” – Kaikoura sharemilker Craig Sigglekow
22
STAFF TRAINING AND COMPETENCY
FOOD SAFETY
Name
Title/Position
Date started
TASKS
COURSES
FARM DAIRY OPERATIONS
Clear, documented procedures that are readily available to staff will ensure best practice is followed and the
risk of mistakes is minimised.
Suggested procedures include:
• Starting the milking plant
• Disconnecting the milk silo
• Key actions prior to leaving the farm dairy.
List the documented procedures involved in running your farm dairy. Include what the procedure is for and
where it is kept.
Procedure
Where is the procedure displayed
23
PRE-SEASON AND GRADE
BUSTING CHECKLIST
DATE
EVALUATE WASH FOR EFFECTIVENESS
DATE
DATE
DATE
AREAS TO CHECK
Delivery line
(union and seals)
Filter
Plate cooler
Inlet/outlet taps
Non-return valve
(check hose line)
Lids
Walls and floor
Agitator blade
Door rubber
Sprayball
Air system
Delivery line
Pulsator airline
Main airline
Interceptor
Test buckets
(check inside hoses)
Automatic cup
removers
Observation of the wash
DATE
/ / /
Washline injector
operation (check
operation)
Cluster wash (check
flow volumes)
Jetter/air leaks/
blockages
Automatic wash
Wash
programme
Alkali at least twice
weekly
Label instructions
Staff training
Hot water temp
80ºC – 85ºC
Dump temp 55ºC
Recycle time
(>5 minutes) plant
and silo
EVALUATE MILK COOLING
PERFORMANCE
DATE
AREAS TO CHECK
DATE
DATE
/ / /
Cold water
Milk into vat
Your primary cooling is
not working efficiently
if difference of more
than 3°C
Vat end of milking
Milk temperature must
be <18°C at the end of
milking
Vat 3hrs after
completion of milking
Milk temperature must
be <7°C 3hrs after the
completion of milking
We strongly recommend you get on-farm help to find the cause of your grades.
Contact the Services Team on 0800 65 65 68 to organise a grade traceback.
24
DATE
Check function
e.g. right detergent
amount
Wash temperatures
Diaphragms/
mechanical seals
(use milking machine
filter if needed)
Jumbo rubbers
(if applicable)
Milk vat
Milk receiver can
Receiver airline
Sanitary trap
/ / /
Primary cooling
Record temperatures
Main milk line
(use a torch)
Rotary gland
(use milking machine
filter if needed)
Seals/unions
Wash injectors
Receiver
Long milk rubbers
Mastitis detectors
Milk pump
Droppers
Liners (inside of lips all liners)
Shells (behind liners)
Claws (check under
button and seal;
deposits on thread)
Refrigeration
Record temperature
PLACES TO CHECK
Milk line
Clusters
PLANT
Other
FOOD SAFETY
INSPECT PLANT AND VAT
FOR DEPOSITS
Vacuum
tap
Stainless
dropper
Elbows
Washline
injector
Pulsator
Claw
Pulse tubes
Shell
Long milk rubber
Liner
Main milk line
Test bucket
Atmospheric air
Milk
Vacuum
Milk receiver can
Pulsator
Filter
Plate cooler
Receiver
airline
Milk pump
Pulsator
airline
Sanitary trap
Main
airline
Inlet tap
Non return
valve
Delivery line
Vacuum
gauge
Interceptor
Vacuum
pump
Milk vat
Outlet tap
Door rubber
Agitator blade
Spray ball
FOOD SAFETY
Vacuum
regulator
MILKING PLANT DIAGRAM
25
MILK PLANT MAINTENANCE
FOOD SAFETY
Record the actual replacement date for each of the rubberware components listed on the chart below.
9
6
10
1
8
13
2
4
3
7
5
11
COMPONENT
Recommended
replacement frequency
1
Liners
2000 cow milkings
2
Short pulse tubes
3
Cluster seals
4 Long milk rubber
5
Test bucket rubber
6 Rubber elbows
7
Milk pump mechanical seals
8
Filter seals and sock keepers
9 Plate cooler seals
10 Delivery line seals
11 Vat inlet tap rubber seals
12 Vat outlet tap rubber seals
13 Vat door seal
DATE MILKING MACHINE TESTED
Your milking machine should be serviced at least annually by a tester
holding a current practising certificate. Refer to www.nzmpta.co.nz for
a registered tester.
DATE REFRIGERATION UNIT SERVICED
Your refrigeration unit should be serviced at least annually.
26
Last changed
12
Next replacement schedule
MILK COOLING
The following changes will be introduced progressively from 1 August 2016 through to 1 January 2018.
Raw milk must:
a) be cooled to 10ºC or below within 4 hours of the start of milking; and
b) be cooled to 6ºC or below within 6 hours of the start of milking and within 2 hours of the end of
milking; and
c) be held at or below 6ºC until collection or the next milking; and
d) not exceed 10ºC during subsequent milkings.
In situations where there is continuous milking, such as automated milking systems, the milk must enter the
bulk milk tank at 6°C or below, continuous milking being defined as milking for 6 hours or longer from the
time that milk first enters any bulk milk tank.
DATA COLLECTION
To confirm the capability of milk cooling equipment, farm dairy operators must have an auditable system that
confirms milk cooling requirements are met. As a minimum, milk cooling performance must be monitored
and recorded on at least three occasions per dairy season, including:
i. within the first two months of lactation, once the full herd has calved;
ii. about the time of peak milk production; and
iii. February each year.
Where electronic data capture and recording systems are installed, it is recommended that such systems be
capable of holding delivery line and bulk milk tank temperature data for the previous 30 days for both milk
and CIP.
The proposed timeframes for implementing the new standards are
• 1 August 2016 for:
– New farm dairies
– Farm dairies undergoing a material change to the milk cooling system
– Farm dairies not capable of meeting current milk cooling criteria.
• 1 January 2018 for
– All farm dairies.
To check if your current cooling system will meet the proposed new regulations, we recommend you refer
to the table on the following page. This will show whether you will need to take further action (for example,
seek expert advice from your cooling supplier) to ensure your system will meet the new regulations on time.
27
FOOD SAFETY
MPI is proposing new cooling requirements to replace those currently used on-farm in order to align
our standard with those of our international trading partners. While this proposal has yet to receive final
confirmation, it is likely to happen shortly so we recommend you check your milk temperature now to allow
time to make any changes if required.
MILK COOLING
FOOD SAFETY
Milking time (Hours)
Milk temperature at end of milking
Milk temperature after the end of milking
Time (Hours)
Temp (°C)
1.0
N/A
2.0
6
1.5
N/A
2.0
6
2.0
N/A
2.0
6
2.5
N/A
2.0
6
3.0
N/A
2.0
6
3.5
N/A
2.0
6
4.0
10
2.0
6
4.5
9
1.5
6
5.0
8
1.0
6
5.5
7
0.5
6
6.0
6
0
6
ASSESS YOUR CURRENT MILK COOLING PERFORMANCE
We recommend you use this checklist to assess your farm dairy’s ability to meet the proposed MPI cooling
regulations. For the majority of farms the milk cooling system is most challenged during peak milk flows. It is
advised that you carry out three assessments:
1. Within the first two months of lactation, once the full herd has calved
2. About the time of peak milk production
3. February.
If you answer No to any of the questions below that apply to your situation, please seek advice from your
cooling provider.
Y/N
Temperature at time of assessment
1
2
3
If you milk for less than 4 hours
Is the milk temperature two hours after milking less than 6°C?
Does the milk temperature stay below 10°C during the next milking?
If you milk for 4-6 hours
Is the milk temperature less than 10°C four hours into milking?
Is the milk temperature less than 6°C six hours from the beginning of milking?
Does the milk temperature stay below 10°C during the next milking?
If you milk for 6 hrs +
Does the milk enter the vat at less than 6°C?
Note:
• Outside of the above, raw milk must be held at or below 6°C until time of collection.
• If you remove milk from the milking system to determine its temperature, do not return it to the vat.
• Use an accurate temperature gauge suitable for use in the farm dairy (i.e. no glass thermometers).
Please note: By completing this assessment you are only taking a snapshot of your cooling performance,
which only provides an indication of current temperature. It does not necessarily mean that you will meet the
standard 365 days of the year.
28
FOOD SAFETY – RISK PROGRAMME
FOOD SAFETY
FOOD SAFETY REGULATIONS – THE REASONS BEHIND THE RULES
As a dairy farmer, you know there are rules and processes you need to follow in regard to supplying milk.
WHY DO WE HAVE THESE RULES?
The reasons for the rules have to do with ensuring food safety. The milk that you supply needs to meet the
food safety standards of Fonterra, the government authority of each overseas country we export to and
individual customers in those countries. These customers have very detailed acceptance specifications so
they can provide their consumers with traceability and assurances.
WHO DRIVES FOOD SAFETY REGULATIONS IN NEW ZEALAND?
Food safety is regulated by the Ministry for Primary Industries (MPI) through the Animal Products
Act 1999.
Under the Animal Products Act 1999, farm dairy operators have a legal obligation to have a Risk
Management Programme (RMP) in place. An RMP describes how the operator will process their products
to meet the requirements of the Act and ensure that the products they sell are ‘fit for purpose’ – safe,
suitable and truthfully labelled.
HOW DOES FONTERRA
SUPPORT FARMERS IN MEETING
REGULATORY REQUIREMENTS?
Fonterra has reviewed all Fonterra and
regulatory requirements and developed
one RMP for all New Zealand farmers who
supply Fonterra. The Co-op provides clarity
around what you need to do, gives you the
tools to meet your requirements, and then
demonstrates to MPI and other agencies that
you are meeting those requirements.
HOW DOES THE RMP AFFECT
MY FARM?
You comply with the RMP by carrying
out the processes that are part of your
everyday farming routine. By doing so, you
and all farmers help the Co-op manage our
regulatory requirements and our ability to
produce quality milk in volume. For example:
Fonterra
Quality
Standards
Market Access
Requirements
NZ
Regulatory
Standards
e.g. Animal
Products Act
Customer
Specific
Requirements
Fonterra Risk Management Programme
Fonterra Conditions of Supply
• Carrying out annual Farm Dairy and Environmental Assessments gives our customers assurances
about the quality of the milk we produce and the integrity of the system producing that milk (visit
www.nzfarmsource.co.nz/business/advice-support/farm-dairy-environmental-assessment/ to watch
a video on the assessments).
• Completing the mandatory (red) pages of your Dairy Diary demonstrates the Co-op’s ability to
manage all important food safety areas. Without this self-management, more specific regulations
could be imposed on the Co-op and its farmers.
29
FOOD SAFETY – RISK PROGRAMME
FOOD SAFETY
HOW DOES THE REGULATORY SYSTEM WORK?
Ministry for Primary Industries
Recognised Agency
Verifies that the RMP is carried out
Animal Products Act 1999
Fonterra’s RMP
Farm Dairy and Environmental Assessors
References documents and standards
including the Fonterra Farmers’ Handbook,
NZCP1, DPC 2, etc
QCONZ and AsureQuality carry out
assessments and are audited by Fonterra,
its customers, MPI, and other countries
Fonterra Farmers
Confirm compliance with RMP
through Dairy Diary completion, Farm Dairy and
Environmental Assessment, and
everyday practices
WHAT ADDITIONAL SUPPORT DOES FONTERRA PROVIDE?
Supply Fonterra’s Food Safety programmes like the Mastitis Support Programme, Detergent Rinsing
Programme, and Milk Quality Support Programme help you perform your critical role in the quality of
the final product that Fonterra manufactures and sells to customers and consumers. As part of these
programmes, your Milk Supply and Technical & Assurance Team can offer best practice advice and
support, and inform you of education programmes.
If you would like more information at any time:
• Your Farmers’ Handbook contains the terms and conditions of supplying Fonterra.
• Visit www.mpi.govt.nz for copies of acts and regulations mentioned above.
• Contact your Regional Food Safety Manager on 0800 65 65 68 for more on the RMP, customer
requirements and Supply Fonterra programmes.
30
SUPPLY FONTERRA FACTSHEETS
FOOD SAFETY
FOOD SAFETY
•
•
•
•
•
•
•
•
•
Food Safety
Non-notified FDEA Visits
Bactoscan Test
Freezing Point
Coliforms
Thermodurics
Senses Test
Inhibitory Substance Test
Teat Spraying
•
•
•
•
•
•
•
•
Milk Collection Temperature
Filtration
Calf Milk
Detergent Rinsing
Water Exclusion
Rubber Matting Animal Health and Welfare
Raw Milk Temperature
Milk Quality Support Programme
ANIMAL HEALTH AND WELFARE
• Animal Health and Welfare
• Theileria – What to look out for and how
to control
• Shade and Shelter
• Transporting Animals
• Bobby Calves
• Tuberculosis – important animal
health information
• Become an Accredited Vet – Mastitis
Support Programme
• Managing Somatic Cell Counts (SCC)
• Salmonella – Preventing salmonella on your farm
• Race Construction and Management
• Farm Dairy Assessor – Mastitis Support
Programme
• Stand-off Areas, Feed Pads and Winter Housing
DairyNZ Animal Health and Welfare material www.dairynz.co.nz:
•
•
•
•
DairyNZ InCalf Management Programme
Bobby Calf Welfare Information Pack
Disbudding (and Dehorning)
Tail Shortening and Castration
•
•
•
•
Healthy Hoof Programme (lameness)
Healthy Udder Guide
Is it fit for Transport?
Code of Welfare
ENVIRONMENT
• Environmental Programmes & Support
• Nitrogen Management
• Water Use Programme
• Riparian Management
DairyNZ Environmental material www.dairynz.co.nz:
• Effluent Storage Ponds
• Effluent Warrant of Fitness
• Nutrient Management
• Smart Water Use
• Irrigation Efficiency
Visit the Farm Source website or ask your Area Manager for the most up-to-date factsheets.
31
RAINFALL CHART (MILLIMETRES)
FOOD SAFETY
DATE
JUN
JUL
AUG
SEP
OCT
NOV
DEC
JAN
FEB
MAR
APR
MAY
DATE
1
1
2
2
3
3
4
4
5
5
6
6
7
7
8
8
9
9
10
10
11
11
12
12
13
13
14
14
15
15
16
16
17
17
18
18
19
19
20
20
21
21
22
22
23
23
24
24
25
25
26
26
27
27
28
28
29
29
30
30
31
31
Total
Total
No. of days
No. of days
TOTALS
TOTALS
Last season
Last season
Monthly
average
Monthly
average
32
MILK QUALITY TESTS, STANDARDS
AND DEMERITS 2015/2016
Minimum
Frequency
Standard
Demerit
Points
Aflatoxin
As required
<10 ppt
0
>10–14 ppt
0
15–19 ppt
2
20–24 ppt
4
25–35 ppt
20
>35ppt
50
Bactoscan
(Bscan)
Thermoduric
Plate Count
(Therm)
Coliform Plate
Count (Coli)
Organoleptic
Assessment
(Senses)
Sediment (Sed)
Colostrum
3 per month
1 per month
April–Oct
plus 2 per month
Nov–March
inclusive
2 per month
As required
As required
As required
APC Equivalent:
A+ Less than 10,000/ml
0
A 10,000–19,999/ml
0
B 20,000– 49,999/ml
0
C 50,000–99,999/ml
1
D 100,000–199,999/ml
2
E 200,000–499,999/ml
4
F 500,000– 2,999,999/ml
8
R over 3,000,000/ml
20
Less than 1,500/ml
0
1,500–4,999/ml
1
5,000–9,999/ml
4
10,000–59,999/ml
8
60,000 and above
20
Less than 499/ml
0
500–999/ml
1
1,000–1,999/ml
2
2,000/ml and over
4
Finest
0
Minor Defect
1
Major Defect
3
Serious Defect (includes Cress Taint)
6
Category ABC
0
Category D
4
1.35% or less
0
over 1.35%
4
FOOD SAFETY
Test
Notes
An ‘ALERT’ will show on milk
dockets where a >10–14 ppt
result is obtained.
For levels greater than 25
ppt, Fonterra may suspend
collection immediately.
Testing will be required prior
to collection restarting.
You are required to pay all
sampling and testing charges
to clear supply for collection.
An ‘ALERT’ will show on milk
dockets where a B category
result is obtained.
C, D, E and F results may be
further checked/investigated.
Following two consecutive
results of R category, supply
may be suspended until it is
shown to be a D category or
better.
An ‘ALERT’ will show on milk
dockets for counts 500–
1,499/ml inclusive.
‘THERM EARLY WARNING’
will appear for counts >1,000/
ml at 48 hours. Following two
consecutive results above
60,000/ml supply may be
suspended until it is shown
to be less than 40,000/ml
or better.
An ‘ALERT’ will show on
the milk dockets for counts
300–499/ml inclusive.
As per MPI laboratory
standards.
33
MILK QUALITY TESTS, STANDARDS
AND DEMERITS 2015/2016
FOOD SAFETY
Test
Inhibitory
Substances (I.S.)
Minimum
Frequency
Minimum 4 per
month (testing
frequency
increased at
times of risk)
Standard
Demerit
Points
Less than 0.003 IU/ml
0
0.003 < 0.006 IU/ml
12
0.006 < 0.03 IU/ml
30
0.03 IU/ml or greater
40
Notes
If notified and tested prior to
collection: Less than 0.003
IU/ml – no demerits; 0.003
IU/ml or greater – 6 demerits.
Following a positive result,
supply will be suspended
until it is shown to be clear.
For any non-notified positive
result, supply is placed on
daily testing for 12 calendar
months. There is a $400
charge for this testing .
Freezing Point
(Fr.Pt.)
Somatic Cell
Count (SCC)
Somatic Cell
Count (SCC)
applicable
where a farmer
has a rolling
two-month
geometric mean
above 400,000
somatic cells/
ml)
Residue Grading
Reject Milk
34
Freezing Point: -0.513°C or lower
0
Daily computer
scan on
composition
results
Freezing Point: -0.512°C to -0.470°C
1
Freezing Point: -0.469°C or higher
6
Per consignment
0–399,999 cells/ml
0
400,000–499,999 cells/ml
1
500,000–599,999 cells/ml
2
600,000–699,999 cells/ml
6
Over 700,000 cells/ml
20
0–399,999 cells/ml
0
400,000–499,999 cells/ml
10
Per consignment
second month
following a
geometric failure
Per consignment
third month
following a
geometric failure
As required
500,000–599,999 cells/ml
20
600,000–699,999 cells/ml
20
Over 700,000 cells/ml
20
0–399,999 cells/ml
0
400,000–499,999 cells/ml
20
500,000–599,999 cells/ml
20
600,000–699,999 cells/ml
20
Over 700,000 cells/ml
20
Less than 10 parts per billion (ppb)
0
10–29 ppb
low alert
30–99 ppb
high alert
100–199 ppb
2
200–500 ppb
4
Over 500 ppb
8
Where milk is suspect or demonstrated to
be unfit for human consumption or outside
regulatory requirements it will be rejected.
No payment
Where computer monitoring
for excess water shows a
problem the Freezing Point is
checked on a cryoscope.
Following two consecutive
results above 700,000 cells/
ml, supply may be suspended
until it is shown to be less
than 500,000 cells/ml.
Following two consecutive
results above 700,000 cells/
ml, supply may be suspended
until it is shown to be less
than 500,000 cells/ml.
Following two consecutive
results above 700,000 cells/
ml, supply will be suspended
until it is shown to be less
than 500,000 cells/ml.
This is a testing parameter
to ensure no residues exist
in milk.
Disposal will be your
responsibility at your cost.
NOTES
FOOD SAFETY
35
NOTES
FOOD SAFETY
36