Food Safety for Dairy Processors
Food Safety for Dairy Processors RSS Feed RSS

Why are so few dairies participating in NCIMS HACCP?

Only 11 dairies in seven states are listed on the Interstate Milk Shippers list as participating in the National Conference of Interstate Milk Shippers’ hazard analysis and critical control points program.
October 17, 2012
Dairy operations, for the past several years, have been encouraged to adopt HACCP by their customers who believed that HACCP is an important part of total quality management.
Read More
Peanut butter recall

Sunland's tainted peanut butter leads Dean Foods to recall ice cream made for Supervalu stores

In 2009, tainted peanuts from Peanut Corp. of America also affected dairy processors.
October 11, 2012

Dean Foods Co. is the latest ice cream maker to recall varieties made with peanut butter. Other dairy processors that have issued voluntary recalls include Oregon Ice Cream, Clemmys, Belfonte, Smith Dairy, BGC Manufacturing, Toft Dairy, Talenti Gelato, and Rich Products Corp.


Read More
Milk testing

Iowa ag department requires testing of milk for aflatoxin

Milk processors are required to screen all Grade A and Grade B farm bulk milk pickup tankers and farm can milk loads for aflatoxin on a weekly basis.
September 4, 2012

Iowa Secretary of Agriculture Bill Northey announced Friday that the Iowa Department of Agriculture and Land Stewardship will require aflatoxin screening and testing of milk received in Iowa beginning August 31, 2012 and continuing indefinitely.

The order announced today requires milk processors to screen all Grade A and Grade B farm bulk milk pickup tankers and farm can milk loads for aflatoxin on a weekly basis.
 


Read More

Mettler Toledo food safety conference

August 17, 2012
More than 100 food manufacturers and processors, foodservice companies, retailers, auditors and others met in Chicago in June to learn more about the food safety regulatory environment and to share views on the state of food safety today.
Read More

Good dairy products start with good milk

Dairy processing plants must run a battery of tests on raw milk. Later, the lab checks out finished products. In this article, a lab evaluation officer from the state of South Dakota reviews the tests and the testing methods.
August 16, 2012
Milk has the distinction of being nature’s most perfect food and is also the most widely tested food on the dinner table. This nutrient-packed and perishable food requires substantial controls and testing to assure the consumer of enjoying a safe and highly nutritious food.
Read More
Food safety

Cloverland Dairy achieves SQF level 3 certification

July 25, 2012

Cloverland has been awarded a Level 3 Certification from the Safety Quality Foods Institute (SQF) -- the highest possible qualification, which testifies to appropriate protection being in place from standard hygiene issues all the way up to, and including, terrorist attacks.


Read More
Lab test

AOAC approves Neogen’s Soleris total viable count test

July 20, 2012

Neogen’s newly approved Soleris test (Performance Tested MethodSM certification 071203 from the AOAC Research Institute) detects microorganisms in as little as 4 hours, and only takes 24 hours to a negative result. Conventional methods can take up to 2 days.


Read More
Lab test

Neogen develops improved test for total milk allergen

June 14, 2012

Neogen’s new Reveal 3-D for Total Milk Allergen provides results in just 5 minutes after extraction, detecting as little as 5 parts per million of whey and casein protein residues. The new test has been validated for use in testing liquid food products (e.g., juices, sorbets, and soy and other non-dairy milk), environmental swabs and clean-in-place rinses. 


Read More

How to control L. mono

These are the bad bugs in dairy plants. USDA and FDA surveys have reported that Listeria is present in more than 10% of all raw milk from commercial U.S. dairy farms.
Henry Randolph
June 8, 2012
Listeria monocytogenes (L. mono)is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. monoin susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable.
Read More

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY