The experience acquired through years of hands-on processing is at risk of being lost as plants adopt automation. While IT knows computers, production personnel’s hands-on knowledge of how equipment works contributes to food safety. The upshot? Balance the two.
The high temperature/short time pasteurization process has been a reliable workhorse in dairies for years. But there are alternative technologies that treat raw milk without heat. Some are in use in other countries.
"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.
Laboratory testing in a dairy plant is primarily divided into ingredients, in-process product, finished product, environmental testing and equipment start-up. All of these categories can be evaluated for quality and safety targets.
Most dairy industry meetings over the past year have devoted at least one session or agenda item to safety. DMI’s Innovation Center for U.S. Dairy established a Food Safety Committee almost two years ago to evaluate existing food safety tools and develop new ones. One of the main reasons for this focus was the passage in 2010 of the Food Safety Modernization Act (FSMA).