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Food Safety Workshop to Feature Best Practices for Ice Cream Plants

Jul 22, 2015

This week, IDFA and the Innovation Center for U.S. Dairy announced that the popular Dairy Plant Food Safety Workshop have been updated to meet the needs of ice cream manufacturers.The course designers and instructors are food safety, sanitation, quality and microbiology professionals from across the dairy industry.

“These workshops have always offered a great opportunity for attendees to learn, share experiences and discuss food-safety practices with peers and industry experts,” said Connie Tipton, IDFA president and CEO. “We’re pleased to be able to offer sessions that address the specific needs of our ice cream members.”

The workshops will be offered October 13-14 in Coopersville, Mich. and November 3-4 in Rosemont, Ill.

Participants will learn through a series of lectures and hands-on exercises based on the Innovation Center for U.S. Dairy's pathogen-control program (PCP), which include:

  • Pathogen environmental monitoring (PEM), swabbing and documentation
  • Troubleshooting, corrective action implementation and verification
  • Sanitary design, sanitation and sanitation standard operating procedures (SSOP) development
  • Pathogen microbiology and control strategies
  • Best practices, including floor design, separation of raw and ready-to-eat (RTE) and good manufacturing practices (GMPs)

Register for the October 13-14 or November 3-4 session of the Dairy Food Plant Safety Workshop. Room is being held in the August and November sessions for IICA members and other frozen dairy manufacturers.

Visit for additional information and resources, and email for registration information.

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