SOP 409.03.04: Dairy Operations

|9GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|`Functional Area: `
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Reference Number: `
`IVM01-0004`|`Revises`
`Previous`
`Effective Date:`
`12/15/02`|
|`Subject:`
`Dairy Operation`|||
|`Authority:`
`DONALD/ADAMS`|`Effective Date:`
`9/01/04`|`Page 1 of`
`8 `|

I. POLICY:

   The GDC Dairy at Rogers SP shall have the goal of efficient
   production of milk and milk products of the highest quality
   while meeting all standards and practices outlined in
   applicable laws, rules, regulations, and directives.

II. APPLICABILITY:

   Rogers State Prison Farm Dairy.

III. RELATED DIRECTIVES:

   A. ACA Standards 2-4239

   B. OCGA 40-7-1, OCGA 40-7-5

   C. GDC SOP IVL01-0022

IV. DEFINITIONS:

   NONE

V. ATTACHMENTS:

   NONE

VI. PROCEDURE:

   A. Dairy Operations:

      1. GDC Dairy facilities are operated under the
         regulations and continuous inspection of the United
         States Department of Agriculture and Georgia
         Department of Agriculture. Inspectors of these
         agencies submit reports and, if deficiencies are

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   determined to exist, actions are taken immediately
   and as needed to regain compliance as required by
   law.

2. The dairy is operated under contract with the
   University of Georgia College of Veterinary
   Medicine. The dairy is operated for the preeminent
   purpose of providing the inmate population with a
   wholesome dairy product while providing agribusiness
   job training for offenders.

3. Research, teaching, and demonstration efforts are
   incidental to the contracted purposes and are not to
   interfere with the primary function of milk
   production. Research the University proposes to
   conduct shall be discussed with the State Farm
   Administrator and the State Farm Advisor prior to
   its initiation. Data obtained from research and
   demonstration efforts will be made available to the
   benefit of all Georgians according to the
   University's policies.

4. Production goals are set cooperatively by the Food
   Service Administrator and the State Farm
   Administrator in context of the demands of the Food
   Service Master Menu. Various milk products possible
   from the dairy's processing plant shall be
   determined for production by consultation with the
   Food Service Administrator, State Dietitian, and the
   Food and Farm Services Manager.

5. The Food and Farm Services Information Resources
   Manager shall assist University personnel in matters
   relating to milk processing and quality of the dairy
   products.

6. All farm staff in non-security positions shall be
   acutely aware of the need for inmate security at all
   times and shall support correctional officers in
   security-related functions if it is necessary for
   the maintenance of security. Said staff shall also
   observe all facility rules concerning security in
   all contexts, and shall seek clarification from
   supervisors or correctional officers when in doubt

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      concerning some security aspect of the farm
      operation.

   7. Security staff assigned to this unit must be
      knowledgeable of the technical procedures of the
      operation and should not be routinely rotated once
      trained.

B. Care of Animals and Breeding:

   1. All staff shall hold the care and health of animals
      used in the operation to be of the utmost
      importance. Animal abuse or mistreatment by inmates
      or staff shall be vigorously prohibited and dealt
      with in an appropriate manner if it occurs.
      Offenders shall not be allowed to work in a GDC
      animal enterprise if they have any history of animal
      abuse.

   2. All dairy animals are bred artificially, except in
      instances that makes use of a bull advisable.

   3. The bulls or service sires are selected from all
      potential artificial insemination studs, and are
      selected from those summarized by USDA and ranking
      in the top 100 TPI bulls of the Holstein breed.
      Pedigree information is reviewed so that inbreeding
      is avoided. By selecting top bulls, genetic
      progress can be maximized.

   4. Bulls are selected on the potential milk production
      of their daughters, generally +1000 PDI, especially
      strength of udder support, median suspensory
      ligament, shallowness of udder, desirable set to
      rear legs, and steepness of foot angle.

   5. Cows are evaluated for strengths and weaknesses.
      Bulls who will strengthen weaknesses and enhance
      existing desirable traits are to be selected and
      used.

   6. Postpartum evaluations are to be made and
      appropriate treatment administered so that cows will
      have returned to normal and be ready to breed by 45
      to 60 days after calving.

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      a. Those cows that have not cycled by 45 days are
         administered prostaglandin.

   7. The projected need for milk is determined by
      consultations among the State Farm Administrator,
      Food and Farm Services Manager, Food Service
      Administrator, and the State Dietitian and is taken
      into consideration when determining the time that a
      dairy cow is to be bred. Other factors include
      weight, age, and previous number of breedings.

   8. The ideal weight and age for breeding heifers are
      700 pounds by the attainment of 15 months of age.

   9. A freshening weight of at least 1,000 pounds by 34
      months of age is essential.

   10. Generally, heifers, which have not conceived by the
      third breeding, are culled.

   11. All Farm Staff assigned to the Dairy Unit will be
      held accountable for insuring the availability of
      adequate feed and water on a daily basis.

C. Milking Procedures:

   1. The milking cows are maintained in four production
      groups. The groupings are determined by production
      level, stage of lactation, number of calvings,
      reproductive status, and udder health.

   2. When the milking process begins, cows are first
      placed in the holding area where the Bossie Bath is
      run for 15 minutes.

   3. The washed group is then moved from the wash area
      and allowed to dry, so that the cows come into the
      milking parlor dry.

   4. If the cow's udder is free of debris, the teats are
      then predipped and dried with paper towels.

   5. If a cow's udder is not visually clean, the udder is
      to be thoroughly hand washed with warm water and
      completely dried with paper towels. Teats are then
      predipped and dried.

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   6. All quarters are stripped.

   7. After approximately one minute, milking machine is
      applied.

   8. When milking is completed the machines are removed
      either automatically or manually.

   9. Whenever new cows enter the milking herd, their milk
      will be tested for presence of antibiotics prior to
      transferring the milk to the holding tanks. If
      presence of antibiotics is detected, the milk from
      that cow will be dumped.

   10. Post-milking teat dip is applied to the cows.

D. Processing Procedures:

   1. It is imperative that the milk product be maintained
      under refrigerated conditions throughout storage and

`distribution at or below 45`  `F.`

   2. Proper sanitizing procedures are to be followed for
      the processing equipment.

   3. After pre-processing sanitizing is complete,
      processing procedures should begin:

      a. Turn up steam control and allow temperature to

`stabilize at 173`  `F. Flow Diversion Valve will`
`switch to forward flow at 164`  `F. At this time`

         adjust the pressure valve to allow the
         pasteurized pressure to 5-6 psi above the raw
         side, booster pump will kick in.

      b. Shut off water and allow the float bowl to
         almost empty, then start milk flow. Open valve
         for chill water and adjust homogenizer to 1300
         psi.

      c. Divert flow of milk to finished product tank.
         Constantly check temperature, it must stay

`below 45`  `F. Temperature charts are to be dated`

         and filed for future reference.

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   d. Turn on the switch to the pump to start the
      flow of milk to the carton machine.

   e. The milk is then packaged in half-pint cartons
      and placed in the walk-in coolers for later
      distribution.

   f. Cartons shall be visually inspected for
      accurate date stamp and sufficient seal to
      prevent leakage. This inspection must be
      completed by the packaging supervisor a minimum
      of once every thirty minutes while packaging.

   g. Each carton of milk shall be labeled. Label
      shall be date-stamped to show date sixteen days
      after processing.

4. Following processing, equipment is thoroughly
   cleaned and sanitized:

   a. Rinse down the surge tank, filler and filler

`lines with warm water (not greater than 140`  `F)`

      to remove residual milk.

   b. For cleaning, use an alkaline detergent at a
      water temperature specified by label

`directions, in range of 160`  `F to 195`  `F. A`

      blended alkaline detergent with polyphosphate
      and a surfactant is preferable.

   c. Rinse down the equipment and parts with warm

`water (120`  `F to 140`  `F) to remove debris and`

      residual alkali.

   d. Use an acid cleaner on the stainless steel to
      remove films caused by protein and minerals.
      Avoid contact between the tygon tubing and acid
      cleaner.

   e. Sanitize either chemically or thermally.
      Sodium hypochlorite can be used to chemically
      sanitize equipment and parts.

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`f.` `Water temperature should not exceed 75`  `F, as`

         chlorine can cause pitting of stainless steel
         and corrosion of gaskets.

      g. For chemical sanitizers follow label
         instructions exactly.

      h. Thermal sanitizing can be achieved by direct
         contact of the equipment and parts with hot

`water at 190`  `F for 8 to 10 minutes.`

   5. After cleaning and sanitizing, fill out information
      required on charts.

E. Record Keeping/Reporting:

   1. Accurate records pertaining to farm inventory are
      maintained, and Livestock Monthly Report (IVM01      0001, Attachment 5) is submitted to the State Farm
      Headquarters.

   2. Livestock inventories will be monitored by the State
      Farm Advisor, who will conduct an inventory audit on
      a quarterly basis.

   3. Accurate records regarding milk processing,
      packaging and distribution are to be kept on site
      and will include the following items.

      a. Processing Charts

      b. Temperature Charts (ie. storage tanks, coolers,
         trailers, etc.)

      c. Daily quantities processed and packaged

      d. Daily shipping records

F. Security:

   1. Syringes, needles, medicines, scalpel blades, and
      similar supplies are stored in a secure place, and
      are only checked out to inmates in accordance with
      institutional security regulations. A record is

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      kept indicating what was issued, to whom issued, and
      the time that the item was returned.

   2. Other tools are issued in the same manner.

   3. A daily and monthly inventory is kept on all items
      for security and restocking purposes. Disposable
      items such as needles, syringes, and scalpel blades
      are accounted for and secured in the same manner as
      non-disposable items.

G. Quality Control:

   1. All staff should be conscientious of quality control
      and managers will be specifically held responsible
      for all finish products leaving their operation.

   2. All noted processing deviations that may result in
      the loss of product (i.e. temperature fluctuations,
      sanitation problems, leaking cartons, incorrect date
      stamp, etc.) must be reported immediately upon
      detection to the following staff members: Food and
      Farm Services Information Resources Manager, RSP
      Farm and Livestock Manager, State Farm Administrator
      and the Food and Farm Services Manager.

H. Milk Samples: Two samples will be taken from each product
   daily (i.e. 2%, Whole, Skim) and placed in the cooler and
   monitored by use by date for spoilage.

I. Safety:

   1. Weekly safety meetings pertaining to work area
      specific topics will be mandatory. A copy of the
      meeting minutes including a list of attendees should
      be maintained on site for a period of two (2) years.

   2. It will be the responsibility of all farm staff to
      monitor farm operations on a daily basis to insure
      the safety of both the staff and the inmates
      assigned to this work area.