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Development of Sanitation Program: Dairies Mobile App

Taste is a key quality indicator for milk. One cause of off-flavor in milk is microbial contamination due to poor sanitation, cooling, and/ or rotation. Contamination is effectively controlled by using SOPs (Standard Operating Procedures) and SSOPs (Standard Sanitation Operating Procedures). When developing a sanitation program for a dairy facility, consider using the Development of Sanitation Program: Dairies mobile app to guide you. Share your GoCanvas documents easily with your clients with MyCanvas.

  • Lendlease
  • The Cooperative
  • PG&E
  • Red Bull
  • Mirvac

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Take a peek inside the Development of Sanitation Program: Dairies Mobile App

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    Taste is a key quality indicator for milk.

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    When developing a sanitation program for a dairy facility, consider the following:

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    Fresh soil (dirt, debris, or other unwanted material) on a cold surface is easier to remove than...

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    White or greyish materials on the surface of equipment may be milk or waterstone (calcium or lime).

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    Reduce the use of hot water to limit baking soil onto equipment.

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    Many dairy facilities use Clean-in-place (CIP) systems for vats and piping systems.

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    Keep the temperature of the cleaning solution low enough to ensure that the CIP does not bake on ...

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    Set rinse water temperature to avoid waterstone (calcium or lime) deposits on the equipment; and

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    Pay special attention to the type and style of spray devices used.

  • ...and More!

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