Are you certain that your company's food safety processes and behaviors will prevent a foodborne illness?
The Dairy Plant Food Safety Workshop is intended to help dairy processing facilities meet the stringent food safety regulations established by the Food Safety Modernization Act. The curriculum was developed as a cooperative effort by leading U.S. dairy companies that also provide experts to teach the two-day workshops.
Based on the Innovation Center for U.S. Dairy's pathogen-control program, the training will cover:
- Good Manufacturing Procedures (GMPs);
- Controlled floor conditions;
- Separation of raw and Ready-to-Eat (RTE) products; and
- Sanitation, sanitary design and environmental monitoring.
Participants will learn best practices and techniques for in-plant pathogen control. Breakout sessions will enable attendees to practice swabbing techniques, develop sanitation standard operating procedures (SSOPs) and evaluate equipment designs. The Workshop is a prerequisite program for Hazard Prevention and Critical Control Point (HACCP), which prevents the growth and establishment of pathogens in dairy plant environments.
Who should attend?
- Manufacturers committed to industry best knowledge and practices;
- Employees who would benefit from hands-on experience on techniques and standard operating procedures; and
- Leaders who have food safety responsibilities in a large dairy processing plant.
Register now for one of these dates and locations:
- February 12-13, hosted by Dairy Management Inc. in Rosemont, Ill.
- March 26-27, hosted by Land O'Lakes in Minneapolis, Minn.
- June 4-5, hosted by Foremost Farms USA and Sargento Foods Inc. in Baraboo, Wis.
- August 6-7, hosted by Leprino Foods Company and Glanbia Foods Inc. in Denver, Colo.
- November 5-6, hosted by IDFA at International Dairy Show in Chicago, Ill.
For more information, contact Maria Velasco, IDFA meetings assistant, at firstname.lastname@example.org.