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.
Back in 1997, the National Conference on Interstate Milk Shipments began making the case for a voluntary dairy food safety program called HACCP (Hazard Analysis and Critical Control Points). This program remains an internationally accepted, science-based system for ensuring food safety controls. At the time, the Pasteurized Milk Ordinance was doing the heavy lifting on dairy safety.
Most dairy industry meetings over the past year have devoted at least one session or agenda item to safety. DMI’s Innovation Center for U.S. Dairy established a Food Safety Committee almost two years ago to evaluate existing food safety tools and develop new ones. One of the main reasons for this focus was the passage in 2010 of the Food Safety Modernization Act (FSMA).
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Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company. Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. Read More
This two-day course will teach you how to avoid microbial contamination and how to produce safe food products. Learn the science and practice of food safety microbiology and what environmental factors influence the growth of pathogens and spoilage organisms in food. In addition, learn how to implement a successful HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks and how to take corrective actions. Read More