Food Safety for Dairy Processors

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It’s an unfortunate fact that food recalls still occur too often. And with the FDA’s focus on ready-to-eat (RTE) foods, the dairy industry is no exception. For example, there have been more than 20 recalls of various types of cheeses due to Listeria monocytogenes concerns thus far in 2017.

Hispanic cuisine makes up a large portion of the food market in the United States, and the demand of Hispanic-style cheeses has been rising over the past two decades.

There is no better time for processors to make sure they have the policies, procedures and practices in place to help meet the objectives of new rules on Preventive Controls for Human Food under the Food Safety Modernization Act.

Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper storage temperatures, proper pasteurization and good sanitation procedures.

There is a new urgency to understand the fundamentals of hygienic equipment design since we addressed this subject in a column last year.

How does the Food Safety Modernization Act (and specifically Preventive Controls for Human Food) affect your Hazard Analysis Critical Control Point (HACCP), food safety plans and your Quality Control Laboratory?

Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.

The Innovation Center for U.S. Dairy released its 2017 schedule of food safety training for the dairy industry. The workshops are intended to strengthen manufacturing practices and protect consumers.