HACCP (hazard analysis critical control point) systems have been utilized by the U.S. dairy industry since the mid-1980s, when everything was a critical control point.

Pumps and valves control the flow of fluid milk and other products in processing plants. They also play a big role in maintaining a hygienic facility.

Inspectors found deficiencies in plant design, pests in the processing area and failure by employees to wash hands at one cheese processing facility. How clean is your plant?

New or improved analytical systems save time and ensure quality.

In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority.

Should dairy farms be allowed to sell jars and bottles of raw (unpasteurized) cow’s milk directly to consumers? It’s an issue that stirs the blood, like a helmet law for motorcycles or a body scan at the airport.

X-ray machines and metal detectors keep foods safe. Checkweighers assure foods are made to consistent sizes. Processors and vendors share information.

In my April 2010 column, “Who is the Weakest Link in the Food Chain?,” I made the point that suppliers could unintentionally defeat all the food safety and quality programs put in place by dairy plants.

At a meeting of the Dairy Practices Council in Columbus, Ohio, Matt McKnight, vice president, market access and regulatory affairs of the U.S. Dairy Export Council, made a strong point about the opportunities for the U.S. dairy industry to expand the 5% to 10% (depending on the year) dairy export volume to the world.