Kid Creek Pastures Mt. Shasta California

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1 Kid Creek Pastures Mt. Shasta California Farm Conditions Kid Creek Pastures is situated on acres of irrigated pastures that are rotationally grazed 6 months out of the year. An additional 30 adjacent acres of irrigated pasture are also managed in cooperation with a neighbor. Pastures are irrigated with gravity fed surface water diverted from Cold (Kid) Creek. Kid Creek Pastures is a low-density pasture farm, and limits herd size to no more than one dairy cow for every acre of pasture. Kid Creek Pastures is home to a privately owned herd of Jersey cows. The herd is owned cooperatively by private citizens in what is know as a milkshare. Milkshare members are informed that milk received from the herd is unpasteurized, is for their exclusive personal household use, and may not be sold. Kid Creek Pastures does not sell milk to the public, and only Milkshare members may receive any milk from the private herd. Assure that pastures are irrigated and kept green, and that manure concentration is kept low. Assure that milk is used exclusively in the private homes of informed herdshare members, and is not sold to the public, nor processed to be sold Water well and pump is more than 0 feet deep and is tested yearly for Assure that water is contamination. pure and not contaminated. Annual testing. Cows are rotated using electric fences. Grazing paddocks are infinitely Move cows to new adaptable. Pasture conditions are evaluated every day, and cows are pastures regularly to moved to a new pasture when it is appropriate in order to ensure optimal assure nutrition and nutrition for the cattle, optimal regrowth for the grass, and avoid the cleanliness. Chickens are raised on the farm and eggs are sold as an additional farm product. Chickens do not share pastures with cows. Chickens on pasture are enclosed with an electrified chicken netting. Chickens do not roost in and are not allowed into the milking and milk handling areas. Assure that chickens or other birds do not enter and roost in the milking room areas. 6 Pigs are raised on the farm for pork. Pigs never share space with the cows, and are housed and pastured in their own paddocks. Pigs are fenced off of irrigation ditches that water the pastures. Assure that pigs do not enter cattle grazing areas or contaminate irrigation

2 7 8 9 Animal Nutrition and Conditions A herd of roughly 0 cow/calf pairs are raised for beef on a neighbor s adjacent 30 acres of pasture. These cows are kept in good health and are grazed rotationally. In the winter, they are housed in a separate barn from the dairy cows, on the neighbor s land. A bull is shared between the dairy and the beef herd. There are no known invasive plants or pests that are located in this farm environment. Wild berries, harmless native shrubs, and bio-diverse pasture grasses grow naturally and are irrigated with gravity fed creek water. No wild deer or wild predators come into contact with any of the cows due to the presence of livestock guardian dogs. Summer high temperatures are mild and average 80 degrees. Trees provide shade during hot days. In the winter, cows are provided barn shelter with straw bedding. A variety of winter housing is available, including open shed-roof shelter, semi-enclosed stalls, and fully enclosed stalls. Shelter is made available to the cows, based on the weather conditions. Excess manure is removed from shelters x daily di k ti t t f th All cows brought to the farm are tested for TB, Bangs (vaccination verified), Neospora, and Johne s Disease prior to being introduced to the herd. All cows are kept on a regular vaccination schedule to prevent debilitating disease. A vet services the herd regularly. Cow have access to clean, potable well water for drinking at all times. Waterers are kept in clean condition. Assure that beef cattle and shared bull are kept healthy and in un-concentrated grazing and shelter conditions Check annually to assure that no harmful pests or weeds invade the cow s environment and that all perimeter Assure that shelter conditions and bedding systems are managed properly. Assure that only cows with good body condition, from a known high quality herd, negative TB tests, negative bangs test, and no infections or other health issues are purchased and used for human Assure water feeders are clean for animal consumption uses.

3 All animals that present with infections, poor body condition, mastitis, lameness or other significant health challenges are separated from the milk string and milked last and milked separately until such time as the determination can be made that the animal is healthy and that the milk is not at risk. Cows are fed pasture grass on a rotational grazing basis. Cows are moved to a new paddock when the grass conditions indicate it is time to move. The size of the paddock and the length of time the cows spend on each paddock is indicated by the climate, season, and condition of the grass. Paddocks are managed with the use of a moveable electric fence and permanent, no-climb perimeter fence. Cows are also given dry baled forage every day to slow the rumen and firm up loose stools. During winter or during times of inclement weather, cows are fed dried forage under shelter. Bedding is managed times daily to assure that cows stay dry and waste is removed and new straw is added to create a layered compost bedding system. Snow build up is removed for doorways to all cows to exit the stalls and avoid concentration of Cows are individually fed fodder (sprouted grain) mineral salts, kelp and vitamins in the milking parlor. Animal grain is stored in rodent-proof container in an area that is inside of milking barn area, or in a weather proof, rodent proof silo. It is separate from the milking area and free of pests. The hay supply is kept in a dry hay barn. All milk that is taken from cows that are separated for health risk cause will not enter the Milk Filling room and will be fed to animals or Assure that paddocks are managed and cows are moved as planned. Assure that cows stay clean, shelter facilities are managed and waste is composted separately from cows. Assure that minerals and salt are continually available and appropriate to the needs of cows in this ecosystem. Assure that fed is dry and protected from moisture or pests. Milking Conditions

4 3 4 5 All milking takes place inside of an enclosed building. Floors are concrete with gutters that empty into an outdoor french drain. A hose with potable water is available in the milk parlor for washing floors etc. The room is well lighted and may be enclosed from outside weather conditions, or opened to allow airflow. All animal waste is washed down and the area is kept waste free. Any accumulations of waste are Cows enter the milking parlor through a holding stall. Cows are inspected and brushed down to remove manure in the holding stall prior to entering the milking parlor. Cows typically urinate or drop their manure in the holding stall, prior to entering the milking parlor. The floor of the holding stall is kept clean and dry with fresh bedding and manure is removed x daily. All milking personnel are especially trained and oriented with regard to the expectations of cleanliness and procedures for milking and other tasks. All vacuum pressures are adjusted to assure that the vacuum is at the minimum needed for effective milking of the cows. If vacuum pressures are too high, injury to cows teats may occur. Udders are cleaned and throughly dried using water and clean towels. Teats are then dipped in iodine solution and dried with a new clean towel to assure cleanliness. Teats are then each primed five times and the milk inspected prior to putting on the inflations. Milk is visually inspected for any abnormalities. Any potential issues are further investigated by use of the CMT and or additional testing. Keep milk room conditions clean, dry and organized. Dried manure is removed from cow before they enter the milking parlor. Likelihood of cow manuring/urinating in Assure that only appropriately trained and experienced milking teams milk the cows and perform duties as directed. Assure that vacuum gauge reads negative.5 to inches vacuum pressure during milking. Assure that milkers follow milking protocols in preparing the udder and test all milk prior to collecting milk into milk bucket. 6 All equipment is cleaned according to SSOP practice as described. First: flush with potable cool water. Second: machine is flushed with hot soapy water and then scrubbed thoroughly by hand and with rotary brushes. Third: machine is flushed with hot water and allowed to drip dry under clean, protected conditions. One time per week, machine is deep cleaned by flushing with sanitizer and an acid solution to remove calcium deposits. Claw is completely disassembled and washed in all hard-to-reach places. Equipment is inspected regularly and hoses are replaced as needed. Machine is maintenanced regularly by a repair Assure that milking equipment is clean and well maintained.

5 Bottling Conditions The milk is milked into a stainless steel bucket. Milk is filtered through a single-use inline filter before it enters the bucket. The lidded bucket is carted to the processing area where is it poured into jars and placed into an ice water bath that covers up to the neck of the jar for one hour. The Milk Room is a clean and dry room with smooth cleanable floors and walls, and a stainless steel three-hole sink. It is well lighted and well ventilated with clean fresh air. The milk room is kept very clean and sanitary at all times. No other farm products enter the milk processing room, and the room is used exclusively for handing milk and cleaning and storing milking equipment. Soiled boots are changed to clean ones prior to entering the milk processing room. Milkers wash their hands prior to filling or handling jars and no manure or waste is tracked into the Milk Room. Loose outer layers of clothing that have come in contact with cows or manure are removed prior to entering the milk processing room. All glass jars are initially cleaned by the members and then inspected and washed again in a dish washer located in the clean filling room area. All glass bottles are then capped with a clean jar lid and await filling. All personnel that handle glass jars wash their hands first. The dish washer uses common dish wash soap and reaches a temperature of at least 60 degrees. All milkers who are not healthy, are ill, or have a cough refrain from working and handling cows, milk or other raw milk related tasks. Assure milk moves from cow to jar without contamination, and that that chilling is completed in one hour Assure that the Milk Room remains clean at all times. Assure Milkers cleanliness prior to handling milk and filling or capping jars. Assure that glass bottles are clean and sanitary prior to filling with milk. Assure the health of all employees that handle milk.

6 Pick up Area and Storage All finished, chilled, labeled, dated, and capped raw milk containers are kept in a refrigerator and await member pick-up. The refrigerator has a thermometer and the temperature is maintained at under 40 degrees. There is a note posted on the fridge that says keep below 40 degrees. Information about raw milk is made available to all members, and members must acknowledge their understanding of the information prior to becoming members. A RAWMI donation box is located at the retail area. A note on the donation box says the following: Kid Creek Pastures is LISTED by RAWMI and is dedicated to the highest of standards for raw milk safety and purity. Your donation helps protect your health and protect access to safe clean raw milk for you the consumer, this dedicated farmer and all people. Assure that product is kept cold and that members have information about raw milk made available to them and that containers are picked up within three days Assure that these tax deductible donations are collected and sent to RAWMI every month. Testing Protocol and Results Milk is tested every month for coliforms and SPC by a local laboratory. Results of tests are sent to RAWMI displayed at the RAWMI Farmer Portal and made available at on farm store location for review by customers. Assure testing is completed and data is available and compliant with RAWMI Common Standards and for

7 3 If bacteria results fall above the RAWMI Common Standards, the farmer is invited to contact RAWMI or another RAWMI LISTED member to consult and determine the likely cause and retest until a conforming test result is achieved. A warning statement is located at the point of pick up. Statement says: Raw (unpasturized) milk and raw milk dairy products may contain disease-causing micro-organisms. Persons at highest risk of disease from these organisms include newborns and infants; the elderly; pregnant women; those taking corticosteroids, antibiotics or antacids; and those having chronic illnesses or other conditions that weaken their immunity. Assure compliance with Common Standards. Assure that warning is posted at Point of Sale. Member Feedback and Recall Plan Members are encouraged to submit a note to the farmer in a drop box at the point of pickup. Notes are invited for either complaints or compliments. Encourage customers to provide feedback about any illnesses that they may have suffered as a result of raw milk consumption. Contact information is collected for every milkshare member. A record is kept on every jar of milk that leaves the farm, and which share member received it, so that in the event of an outbreak every jar of milk could be immediately recalled. The RAWMI LISTED farmer must keep a file and record of all complaints. This information is used to track any potential Assure i that i in the event of an outbreak, all milk that has left the farm can be

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