Dairy Basics: Fundamentals of Food Safety

Cheese Board

This one-day workshop addresses the principles of producing safe products to meet regulatory requirements. Participants in this workshop will gain knowledge of milk properties and factors key to producing quality dairy products. Elements of best operational practices and food safety plans are presented in a logical sequence to give dairy processors a starting point for developing their own written plans to meet regulatory guidelines.

Who Should Attend

  • Farmstead and artisan processors of raw and pasteurized milk and cheese, and value-added dairy products
  • Small- to medium-dairy processors of fluid milk and value-added dairy products

 
Curriculum

  • The course begins with an update of the regulatory requirements for food safety plans and preventive controls
  • Milk composition and microbiology are discussed to set the stage for proper cleaning and sanitizing for safe food production and identifying areas of potential risk and risk reduction
  • The foundation of a solid food safety plan includes Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), Sanitation Standard Operating Procedures (SSOPs), and Prerequisite Programs (PPs)
  • Elements of HACCP plans (Hazard Analysis and Critical Control Points), preventive controls, and recall plans are presented as a framework to assist dairy processors in implementing a full food safety plan as specified by the new Food Safety Modernization Act (FSMA)

 

Register Early! Pre-registration is required by Wednesday, January 28, 2015.  Early registration discount on or before Wednesday, January 21, 2015.

Outlook Outlook
iCal iCal
Google Google
Yahoo! Yahoo!
MSN MSN
Top