Tradeshow & Events Calendar
Safety first

Seminar series on best practices in food safety starts in Phoenix in February

Workshops will be offered to three separate dairy audiences including dairy plants, controlling supply food safety risks, and artisan/farmstead cheesemakers.

Contributed on behalf of the Innovation Center for US Dairy

In continuing programs to assure dairy products are safe, healthy and an important part of the American diet, the Innovation Center for US Dairy will continue providing the dairy industry food safety training through a series of workshops in 2014.

These full day workshops have been designed and are offered by dairy and food safety professionals, focusing on best practices for in-plant pathogen control. Workshops will be offered to three separate dairy audiences including dairy plants, controlling supply food safety risks, and artisan/farmstead cheesemakers.

Dairy Plant Food Safety workshops will kick off with a Feb. 11 to 12 workshop in Phoenix, Ariz., hosted by United Dairymen of Arizona. Participants learn best practices and practical approaches for pathogen control through short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs). The workshop will help attendees understand how to build HACCP pre-requisite programs and prepare the attendees for new Preventive Controls requirements of FSMA. Significant learning comes from student interactions with peers from other companies and the subject matter expert trainers. The workshops will provide attendees a rare opportunity to share and learn food safety from fellow industry and food safety experts.

Additional dairy plant workshops for 2014 include:

  • April 29 and 30 Kansas City, Mo. Host: Schreiber Foods and Dairy Farmers of America
  • June 3 and 4 Plymouth, Wis. Host: Sargento Cheese and Foremost Farms
  • July 8 and 9 Syracuse, N.Y. Host: HP Hood and Land O’Lakes
  • Sept .16 and 17 Denver Host: Leprino Foods, Glanbia USA, Hilmar Foods

Supplier Food Safety Management workshops come to Chicago suburb

Supplier Food Safety Management Workshops will assure the dairy industry food safety performance of their supplier network. The workshop is science based and was designed to help companies identify, quantify, and mitigate risks from ingredients, packaging, equipment, and services. The approach taught is consistent with HACCP, GFSI schemes (SQF, BRC), and proposed FSMA requirements which broaden a dairy company’s accountability for its suppliers. Attendees will learn how to use a toolkit that assesses supply/suppliers for food safety hazards and will help determine appropriate prevention and mitigation steps.

Participants will be introduced to ‘minimum’ and ‘best’ practices associated with supplier food safety programs and given valuable food safety tools that include Risk Assessment Calculator, Food Safety Guidance Document in addition to practice sessions using the Tool Kit and sharing best practices with fellow attendees.

Supplier Food Safety Management workshops for 2014 will be held:

• May 13 and 14 Rosemont, IL - hosted by DMI
• Sept. 23 and24 Rosemont, IL - hosted by DMI

Food Safety Workshops for artisan cheesemakers will be held across the country

Artisan/Farmstead Cheesemaker Food Safety Workshops will be held in various locations around the country with the first being held in Wisconsin Dells, Wis., on March 11, sponsored by the Wisconsin Milk Marketing Board. As artisan cheeses continue to gain popularity among consumers, there is a growing demand for distribution including farmer’s markets, retail, and foodservice outlets. The distinct nature of artisan and farmstead cheesemaking creates unique food safety practices and protocol that must be followed. The workshops will feature best practices for pathogen control and provide training to attendees on areas such as GMPs, preventative controls, sanitation, microbial controls, testing, and environmental monitoring.

In addition to the Wisconsin workshop, other areas that will host an Artisan/Farmstead Food Safety Workshop are New York/Connecticut, Tennessee, Southern California, Texas, Michigan, Missouri, and the Washington DC area. Specific dates and location will be announced by the Innovation Center soon.

More information on the 2014 Innovation Center for US Dairy’s food safety programs and to register for any of the upcoming workshops, visit www.usdairy.com/foodsafety.


 

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Training

Do you know what you’re doing?
View Results Poll Archive

Dairy Foods Magazine

august 2014 df cover

2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus