Food processors follow strict guidelines to keep food products safe for consumers.
Chad Galer is Vice President of Food Safety and Product Science for Dairy Management Inc, the national dairy checkoff. He tells Brownfield there are regular food safety training sessions for dairy processors. “We actually have trainers from the industry that we organize and bring together and teach things like dairy plant food safety, how to keep pathogens and bacteria out of plants. We also have a lot of free resources that they can use on their own on the same topic.”
Training sessions are held four times a year and are coming up in California later this month. There are also sessions coming to Texas and Wisconsin later this year. Online resources and special classes are also available for artisan cheesemakers.
Galer says starting clean and staying clean is the key to food safety, and dairy has been leading the way for years. “It happens on the farm all the way through that process. It’s about prevention, not testing afterwards to find out you’re there, and that’s what we’re really teaching is that prevention to keep consumers safe all along that dairy supply chain.”
Galer says dairy processors start and end the day with cleaning and sanitization and follow strict guidelines to keep pathogens out of the cheese, butter, and other products.
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