Your primary HACCP desk reference. This manual outlines the prerequisite Good Manufacturing Practices (GMPs) and seven principles of Hazard Analysis and Critical Control Points (HACCP) protocol for product safety. The manual also contains model HACCP programs for a wide variety of dairy processing facilities, including fluid, cultured, cheese, frozen desserts and dry dairy product operations. A must for any dairy operations facility.

IIDFA has bundled its three premium HACCP manuals and associated software into one product package for easier purchase. The 2009 versions of the "Dairy Product HACCP Manual," the "Juice Product HACCP Manual," the "HACCP Reference Manual" and the "HACCPlan.net" software contain everything modern dairy plant managers and quality assurance staff need to create, implement and update their HACCP programs.

This valuable resource bundle will help users to meet the HACCP requirements for all third-party certification systems that are recognized by the Global Food Safety Initiative (GFSI), such as Safe Quality Foods (SQF), the British Retail Consortium (BRC) and the Food Standard Safety Certification (FSSC - ISO 2200 based). These certification systems are critical for retaining existing customers, growing business volume and ensuring product safety and quality to customers.

Everything you ever wanted or needed to know about dairy and juice HACCP is contained in this unique HACCP reference manual. In addition to compiling HACCP information and references from NACMCF, Codex, US FDA and the NCIMS, it contains a "HACCP Toolkit" of IDFA-developed user-friendly HACCP forms and examples covering the organizing of the HACCP Team, developing prerequisites, identifying and evaluating hazards, the IDFA HACCP decision tree and associated hazard analysis form and finally the HACCP Plan. A must have desk reference for any plant producing dairy or juice products that operates its HAACP program to meet SQF, BRC or ISO 22000 standards

This computer-based (PC) system will help you develop and maintain a Hazard Analysis and Critical Control Points (HACCP) program. Includes a sample HACCP plan and data base for developing a program for your unique processing environment. Contains model HACCP programs for a wide variety of processing facilities, including fluid milk, juices, cultured, cheese, frozen desserts and dry dairy product operations. Available in English, French and Spanish. This computer-based (PC) system (HACCPLAN.net) will help you develop, maintain, and update your Hazard Analysis and Critical Control Points (HACCP) programs.

User-friendly with a built-in help feature. Allows for easy modification of existing HACCP programs and the use of already created HACCP programs as templates for new HACCP programs, reducing development time once the first HACCP program is created.

Provides for recording of all HACCP program information including written prerequisite programs, product descriptions, product flow diagrams, written hazard analysis and HACCP Plan Summary Tables.

This software can be utilized to develop HACCP programs for any product processed in a dairy plant. Includes a sample milk HACCP program. Beta tests are underway to allow an upgrading of this program for use in Safe Quality Foods (SQF) third party certification systems at level 3.

Once you place an order, you'll receive an email within 24 hours with a link to the software for download.

A juice and juice beverage supplement to the Dairy HACCP manual. This manual contains model HACCP programs for both citrus and non-citrus juice drink operations.

The 2006 Cheese Labeling Manual includes four all-new sections, covering trans fat, allergens, organic and "Healthy Weight with Dairy" requirements. With a database for calculating nutritional values, illustrated labels and label formats, this comprehensive guide outlines all aspects of retail cheese labeling regulations. Additional section topics include standards of identity, ingredient, flavor, nutrition and environmental labeling, other health claims, and more.

The 2006 Cheese Labeling Manual includes four all-new sections, covering trans fat, allergens, organic and "Healthy Weight with Dairy" requirements. With a database for calculating nutritional values, illustrated labels and label formats, this comprehensive guide outlines all aspects of retail cheese labeling regulations. Additional section topics include standards of identity, ingredient, flavor, nutrition and environmental labeling, other health claims, and more.

This comprehensive guide outlines the labeling regulations for ice cream and other frozen desserts and novelties. Copies of pertinent regulations and interpretations, a data base for calculating nutritional values, and illustrated labels and label formats are also included. Specific section topics include standards of identity, ingredient, flavor, nutrition and environmental labeling, health claims, and more.

This comprehensive guide outlines the labeling regulations for ice cream and other frozen desserts and novelties. Copies of pertinent regulations and interpretations, a data base for calculating nutritional values, and illustrated labels and label formats are also included. Specific section topics include standards of identity, ingredient, flavor, nutrition and environmental labeling, health claims, and more.

This comprehensive guide outlines the labeling regulations for fluid milk products. The manual includes copies of pertinent regulations and interpretations, a data base for calculating nutritional values, and illustrated labels and label formats. Specific section topics include standards of identity, ingredient, flavor, nutrition and environmental labeling, health claims, and more.

This comprehensive guide outlines the labeling regulations for fluid milk products. The manual includes copies of pertinent regulations and interpretations, a data base for calculating nutritional values, and illustrated labels and label formats. Specific section topics include standards of identity, ingredient, flavor, nutrition and environmental labeling, health claims, and more.

Are your allergen labels up to date and in compliance? How do you guard against allergen cross-contact in your plants? IDFA's newly revised Allergens Guidelines and Best Industry Practices for the dairy industry answers these questions and many more related to allergen labeling and in-plant management. It is now available to members for $80 and to non-members for $100.

A practical guide to managing allergens, the manual discusses how to set up an allergen-awareness program in plants and includes examples of best practices that will reduce the possibility of cross-contact. One updated section takes an in-depth look at the federal allergen labeling requirements that were mandated by the 2004 Food Allergen Labeling and Consumer Protection Act and went into full effect in 2006. Another new section reviews the voluntary use of food allergy icons that can provide easily recognizable symbols in manufacturing plants and warehouses.

This manual addresses these regulations: Clean Air Act, Clean Water Act, Toxic Substances Control Act, and Emergency Planning and Community Right-to-Know Act.

This important manual will help you and your company become aware of your responsibilities under the Federal Food, Drug and Cosmetic Act. Guidelines will help you prepare for an FDA inspection and prevent inadvertent, costly problems.

An outbreak of Foot-and-Mouth Disease (FMD) in U.S. cattle could wreak havoc on the milk supply and create distribution and public relations headaches for dairy companies within just a few days. To help companies plan ahead, IDFA has carefully prepared a new publication to serve as an off-the-shelf crisis manual, with specific instructions on how dairy corporate headquarters, plant operations, and milk haulers will be forced by state and federal government regulations to respond if FMD hits. The manual also provides guidance on what dairy companies should be doing today to soften the blow of an outbreak and includes a crisis communications section, which may be helpful in any type of plant emergency.

Volume discounts are available on five or more FMD manuals in one order; contact the IDFA Educational Services department for more details at publications@idfa.org, (202) 737-4332.

This manual will assist dairy operations personnel in maintaining compliance with the U.S. Department of Labor's Occupational Safety and Health Administration (OSHA) regulations and preparing for an OSHA inspection. This important resource will help you maintain a safe plant environment and reduce costly citations.

This comprehensive industry publication provides 120 pages of key statistics on the sales, consumption and production of milk, cheese, cultured products and ice cream products, including total and per capita trends in sales, consumption and production, imports and exports, wholesale and retail prices, nutrition information, and much more. This fact-filled booklet is the most complete resource guide available that puts key data on U.S. and international production, sales, consumption and pricing right at your fingertips.

Substantial volume discounts are available to members.

This comprehensive industry publication provides 120 pages of key statistics on the sales, consumption and production of milk, cheese, cultured products and ice cream products, including total and per capita trends in sales, consumption and production, imports and exports, wholesale and retail prices, nutrition information, and much more. This fact-filled booklet is the most complete resource guide available that puts key data on U.S. and international production, sales, consumption and pricing right at your fingertips.

This 42-page section includes analysis of 2008 U.S. production trends, multi-decade farm-level production trends, state-by-state data; plus fluid milk, ice cream, cheese, whey and other production detail.

This 35-page section includes 2008 trend analysis, U.S. per capita multi-decade sales numbers, annual household expenditures on dairy; and specific sections on fluid milk, ice cream, cheese and other product sales and consumption.

This 8-page section gives 2008 pricing analysis, 20-year overview of federal order prices, 20-year milk-feed price ratio, select cheese prices and other data.

This 16-page section gives 2007-08 trade analysis, import/export statistics, trade flows with Canada and Mexico; and cow, production and consumption numbers for various countries.

IDFA is offering the new Dairy Industry Orientation Workbook to help familiarize people with the industry's main dynamics, including consumer trends, farm production, manufacturing and government regulations. The workbook, taken from the annual fall program taught by IDFA Chief Economist and Policy Analyst Bob Yonkers, offers clear and concise descriptions of complex policies, and offers valuable insight and analysis. Dairy professionals who are new to the industry or who want to expand their knowledge of the industry – whether in sales and marketing, legislative affairs, procurement, research and development or plant operations – will find this workbook useful.

A complete listing of plant codes used on frozen dessert packaging at retail.

The directory provides a complete listing of more than 500 IDFA member companies, representing approximately 85 percent of all dairy foods processed in the United States. Comprehensive profiles of each company are included along with descriptions of IDFA Business Partner and Gold Business Partner supplier companies. The Table of Contents illustrates the variety of information that is included in the 300+ pages of the directory.