Dairy Plant Food Safety Workshops

Today's consumers have high confidence in the safety of milk and other dairy products. The dairy industry continues to aspire to the highest standards by sharing best practices with others throughout the entire dairy supply chain.

Focused on pathogen-control guidelines and principles, the goal of this action platform is to develop and encourage industry adoption of a uniform approach to in-plant pathogen control programs. Through a series of Dairy Plant Food Safety Workshops, industry members are able to gain food safety fundamentals and receive hands-on experience on techniques and standard operating procedures to help dairy plants meet stringent regulations.

Offered by the Innovation Center for U.S. Dairy, the workshop will focus on food-safety prerequisite programs to HACCP that will prevent the growth and establishment of pathogens in all dairy plant environments and on product contact surfaces. Specific attention will be devoted to components of the Innovation Center for U.S. Dairy's pathogen-control program (PCP), which includes Good Manufacturing Procedures (GMPs), controlled floor conditions, separation of raw and Ready-to-Eat (RTE) products, sanitation, sanitary design and environmental monitoring.

Join an upcoming Dairy Plant Food Safety Workshop

Dairy Plant Food Safety Workshop
Hosted by United Dairymen of AZ
February 11 & 12, 2014
Phoenix, AZ

Dairy Plant Food Safety Workshop
Hosted by Schreiber Foods and Dairy Farmers of America
April 29 & 30, 2014
Kansas City, MO

Dairy Plant Food Safety Workshop
Hosted by Sargento Foods Inc. and Foremost Farms
June 3 & 4, 2014
Plymouth, WI

Dairy Plant Food Safety Workshop
Hosted by HP Hood and Land O'Lakes
July 8 & 9, 2014
Syracuse, NY

Dairy Plant Food Safety Workshop
Hosted by Leprino Foods, Glanbia USA, Hilmar Cheese & Ingredients
September 16 & 17, 2014
Denver, CO

Resources developed by Commercial Food Sanitation LLCTM:

Dairy Equipment Design Checklist
This is the list you will need for evaluating equipment designs for dairy equipment designs.

Dairy Facility Design Check list
This is the list you will need for evaluating facility designs for a dairy facility.

Dairy Pathogen Control Program Assessment
This is the list you will need for evaluating a pathogen control program for the dairy industry.

Seven steps of effective wet sanitation
This list will walk you through the Good, Bad, and Ugly

Powder Sanitizer Validation for LMinRTE Plants
This document helps meat and poultry processors to identify and share best practices for control.

Sanitation SOP Development
This form has been designed to provide a guide in assessing sanitation needs and procedures.

Disclaimer:
The information provided on this website and in the related materials/links is for informational purposes only, and may not be used as a substitute for legal advice regarding food safety laws in any jurisdiction. The federal government restricts how raw milk may be used in cheese, and some state and local laws restrict the sale of raw milk or use of raw milk in dairy products. Training materials and presentations are based on compliance with federal laws. The Innovation Center for U.S. Dairy, makes no representation or warranty with respect to the completeness, accuracy, reliability, or suitability of any information provided in the website content, links or materials. We recommend that users of this site consult an attorney concerning the laws applicable to any particular situation. By using this site and the materials/links provided, the users agree to release the Innovation Center for U. S. Dairy from any and all liability that may result from your use of the information provided in the materials.