Innovation Center for U.S. Dairy releases expanded guidance on pathogen control
The free guide was authored by a team of dairy industry and sanitary design experts.
The 90-page guide, “Controlling Pathogens in Dairy Processing Environments: Guidance for the U.S. Dairy Industry,” was authored by a team of dairy industry and sanitary design experts. It builds on previous guidance that focused on Listeria monocytogenes to include best practices to control Salmonella and Cronobacter Sakazakii.
“This is an important document for the industry that could not have come to life without the collaboration and leadership of several dairy industry food safety experts,” said David Kedzierski, vice president, food safety and regulatory affairs for Agri-Mark Inc./Cabot Creamery.