October 2018

Samples are an important part of our process, both for raw materials and finished product.

Can you name a sample that we take or keep?

Raw Cream

• When a tanker arrives, the cream must be inspected, checking for off odors or any visible issues.
• A sample must be taken from the tanker and tested for Butterfat, pH, TA, and temperature to verify that the cream is in good condition
• A second sample of the cream, two if a whey load, will be kept in a whirlpak bag in the lab refrigerator for 1 week in case of the need for retest
• Be sure to compare the butterfat % from our sample to the vendor test. If there is more than a 1% difference, you MUST retest the sample

Churn Samples

Once the churn is up and running, the churn operator will take samples from the Rothenburg every 15,000 lbs of cream that has been run or every 30 minutes, whichever happens first, and analyze the butter to ensure that it meets the specifications for the specific product.

Additionally, the percentage of Salt, Curd, Moisture, Temperature and pH will be recorded on the churn sheet

The product must fall within the legal and acceptable butter fat range, otherwise it is considered non-conforming product.

Perten Analyzer

Cream, butter, and buttermilk samples are all tested using our Perten Analyzer, which uses near infrared to test for all of the necessary values - butter fat percentage, moisture, salt, curd, and total solids for buttermilk.

Microbiological Samples

Two samples will be taken from every churning and sent to an outside lab for more advanced microbiological testing.

If the sample fails to fall below the acceptable level for these values, the sample will be tested for E. Coli, Salmonella and Staphylococcus

• One sample will come directly off the churn, and the other will be from one of the fillers at random.

• At the lab, the samples are tested for coliform, which should be <10/g and a standardized plate count, which should be <10,000/g

Keeping Quality Samples

For every churning, one sample will be taken from each machine, as well as the churn, and will be labeled and stored in a box in Cooler 3 for the duration of it's shelf life - usually 120 days. Once the butter has come to term, it will be inspected for organoleptic quality, and will be documented in the Keeping Quality Log Book. Any variances will be noted.

Tillamook Samples

• Similarly, two pounds (2 lbs) of butter will be collected and stored for keeping quality samples PER PO. One pound (1 lb) will be collected from the first pallet, and one pound (1 lb) will be collected from the last pallet.

• Quarter sticks will also be pulled at the same time and sent to the lab with it's own chain of custody

• These samples will be collected in to a box and labeled with the corresponding PO and the purge date

oxygen,

fuel,

and heat

Fire results from combining

Heat or Ignition sources can be flame, electricity, friction, spark, or chemical reaction

Fuel can be paper, wood, or a flammable substances such as gasoline

Preventing Workplace Fires

• Keep work areas free of dust and lint; put waste in proper containers
• Keep combustible materials away from heat and machines
• Ensure that all flammable liquids are stored in the fire proof cabinet in the shop
• Clean up any spills or leaks immediately
• Yellow tag any cords or wires that you see that are frayed or have worn insulation
• Be careful to never wet electrical sources or electrified equipment
• Keep machines and motors clear of dust and grease. Keep bearings lubricated
• Absolutely no smoking on the premises
• Do not leave food cooking in the break room unattended...

Fire Extinguishers

• Fire extinguishers can be found throughout the facility. These extinguishers are inspected regularly, and tested at least once a year to verify functionality
• Our fire extinguishers can be found in almost every room in the facility. Including...
• In the Main Office lunchroom
• In the Production lunchroom
• In the chemical room
• By the warehouse desk

Fire extinguishers should only be used on small, contained fires

When using a fire extinguisher...

• Pull the pin
• Stand about 8 ft from the fire
• Aim carefully at the base of the fire
• Squeeze the trigger

If in doubt, sound the alarm, evacuate the building, and let trained firefighters handle it

Are there fire exits in the coolers and freezers?