By putting the right programs and procedures in place, dairy facilities could help prevent cross-contact and contamination that lead to costly recalls.
In 2017, there were more than 400 food recalls in the United States. Undeclared allergens and/or improper labeling led the charge as the primary source. Pathogenic organisms from Listeria Monocytogenes and Salmonella and foreign materials came in second and third, respectively.
While that number includes more than just dairy-related recalls, it highlights the reality that recalls are a threat to any company producing foods or beverages.