The Food and Drug Administra-tion’s time-clock for enforcing the most important FSMA regulation, the “Preventive Controls for Human Foods (PCHF)” started in mid-September 2016. As I write this in early December, it appears that FDA will be training its field investigators and regional milk specialists well past the end of 2016.
Leading suppliers talk about what’s new in detection equipment and offer tips on choosing systems that will ensure all areas of detection are covered.
January 9, 2017
We spoke with some leading suppliers and experts about what’s new in detection and inspection systems for dairy processing. In this article we discuss this new technology, what dairy processors are looking for and what they should be aware of.
Mycotoxins, including aflatoxins, are secondary metabolites produced by mold forming on animal feed, which may then be eaten by dairy cattle.
January 6, 2017
Several methods can discover mycotoxins in food, feed and milk. Of these, high-performance liquid chromatography (HPLC) is the global gold standard for the separation and quantitation of organic analytes in milk.
Blue Bell Ice Cream is voluntarily recalling select products produced in its Alabama plant made with a chocolate chip cookie dough ingredient.
September 22, 2016
Blue Bell Ice Cream is voluntarily recalling select products produced in its Sylacauga, Alabama, plant because they were made with a chocolate chip cookie dough ingredient supplied by a third party supplier Aspen Hills, Inc., due to the potential for it to contain Listeria monocytogenes.
Keeping bad milk out of a processing plant is just the first step. Labs also test products as they come off the processing line. Environmental tests assess that proper CIP and sanitation procedures have been followed.
August 12, 2016
To make foods and beverages that are safe to consume, dairy processors must handle and test raw milk with the utmost precision. Some tests are required by law, while the results from others yield results that can tell a dairy a great deal about their milk supplier and about their in-house handling practices.
In order to have safe and high-quality products, dairies must start with high-quality raw milk and cream. Tests must be selected and run on each batch/tanker before you decide whether or not to accept the load.