Manufacturing safe, wholesome products is the most important aspect of any dairy foods business. And the foundation for producing these products are rigorous food safety and sanitation programs in a properly designed facility.
The importance of a suitable facility can’t be overstated. Earlier this year at the Cheese Industry Conference, staff from the Center for Dairy Research (CDR) presented some of the top food safety issues seen in dairy plants. First on this list were outdated plant designs. Many older plants have food safety challenges such as poor layout issues (e.g., no separation of raw and pasteurized areas) and employee traffic patterns that could potentially lead to cross-contamination.