Supply chain

In the area of the supply chain action, the Food Safety Operating Committee's supply chain action platform is working to address Food Safety Hazard mitigation practices across the supply chain by using science and risk assessment.

The toolkit includes:

  • Risk assessment calculator which assesses risk of materials, suppliers' risk and intended use to provide an overall supplier risk level.
  • Food safety guidance document which lists external supplier programs with minimum practice and best practice elements.
  • Cross link matrix which can be used as a guide to associate the risk assessment to the food safety guidance document for prioritization of suppler programs to mitigate the risk.

Upcoming workshops 2016

Supplier Food Safety Management
Hosted by Dairy Management Inc.
May 24 & 25, 2016
Rosemont, IL

Supplier Food Safety Management
Hosted by Dairy Management Inc.
September 20 & 21, 2016
Rosemont, IL

This course was designed by Dairy Industry Professionals for the benefit of The Dairy Industry through a collaborative effort among member companies of the non-profit Innovation Center for U.S. Dairy. The instructors are food safety leaders from companies across the dairy industry.

The workshop was designed for dairy companies and their suppliers who are seeking to assure the food safety performance of their supply network. It is science based and was designed to help companies identify, quantify, and mitigate risks from ingredients, packaging, equipment, and services. The approach taught is consistent with HACCP, GFSI schemes (SQF, BRC,�), and proposed FSMA requirements which broaden your accountability for your suppliers.

The Curriculum
Participants learn how to use a toolkit that assesses their supply/suppliers for food safety hazards and that helps determine appropriate prevention and mitigation steps. Participants will be introduced to "minimum" and "best" practices associated with supplier food safety programs. The curriculum includes:

  • RISK ASSESSMENT CALCULATOR that integrates an assessment of potential supplier risk, materials risk, and intended use risks
  • FOOD SAFETY GUIDANCE DOCUMENT with minimum practice and best practice elements for suppliers in your dairy company's supply chain
  • PRACTICE SESSIONS that allow attendees to use the Tool Kit and apply it to developing simulated supply programs to mitigate food safety risk. Students also learn to link the risk assessment calculator to practices from the guidance document.
  • BEST PRACTICE SHARING and NETWORKING with peers from across the industry

Who Should Attend?

  • Corporate Food Safety, Quality, and Supply Chain Leaders
  • Dairy Industry Supplier Quality Leaders, Professionals, and Auditors
  • Purchasing/Sourcing Leaders and Professionals
  • Suppliers of Ingredients, Packaging, and Services to the Dairy Industry

Supply Chain Resources

Resources developed by Commercial Food Sanitation LLC for the Dairy Plant Food Safety Workshop for Medium and Large Enterprise:

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. This includes the following:

  • Separate raw from RTE
  • GMP's
  • Controlled floor conditions
  • Sanitary design of equipment and facilities
  • Sanitation procedures and execution
  • Environmental monitoring

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

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

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.