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HACCP Program Use in Dairy Operations

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Using Hazard Analysis Critical Control Point (HACCP) principles to manage food safety in the dairy industry is not new. Most dairy manufacturers have already implemented HACCP as a process to manage food safety in addition to regulatory requirements.

Although the FDA Preventive Controls for Human Food Rule is not required for Grade A dairies until September 2018, customers and retailers continue to require their suppliers to have an effective and operational HACCP Plan in place that is overseen by a trained individual. Additionally, Global Food Safety Initiative (GFSI) schemes such as Safe Quality Food Institute (SQF) and British Retail Consortium (BRC) also require HACCP implementation overseen by a trained individual. Finally, global organizations, such as The Food and Agricultural Organization of the United Nations (FAO), continue to recognize HACCP (Codex HACCP) as a system that identifies, evaluates, and controls hazards that are significant for food safety.

With HACCP continuing to be a requirement in addition to implementing the Preventive Controls Rule, what should dairy manufacturers do and why?

HACCP principles should continue, including utilizing the seven principles in the Food Safety Management System and ensuring trained individuals manage HACCP Plans. The Randolph Associates/MXNS introduction to HACCP course is designed for individuals who build, maintain, and update plant HACCP programs. This course has been designed explicitly with dairies in mind, providing a background in the formation of hazards related to dairy products.

The instructors of the Randolph Associates/MXNS introduction to HACCP course are highly experienced in teaching and have first-hand knowledge of in-plant dairy manufacturing. This unique combination of expertise allows them to provide invaluable insights and practical knowledge to course participants.

One of the key strengths of the HACCP course is its ability to utilize real-life dairy situations. By incorporating actual dairy scenarios, participants understand the challenges and complexities that can arise in the dairy industry. This practical approach ensures that the information and skills learned in the course are immediately applicable to real-world situations.

Furthermore, the HACCP course equips participants with all the necessary information and tools to develop a comprehensive HACCP Program for all types of dairy products. The course provides a solid foundation for creating an effective and robust food safety management system by focusing on the seven principles of HACCP and the required pre-requisite programs.

Whether participants are new to the dairy industry or have years of experience, the HACCP course offers valuable knowledge and insights that can enhance their understanding of food safety management. By learning from instructors with teaching and in-plant dairy manufacturing experience, participants gain a unique perspective that enables them to tackle the specific challenges and hazards associated with dairy products.

In conclusion, the Randolph Associates/MXNS introduction to HACCP course offers a comprehensive and practical approach to developing a HACCP Program for dairy products. With experienced instructors, real-life dairy situations, and a focus on the seven principles of HACCP, this course is an essential resource for dairy manufacturers looking to ensure the highest food safety standards in their operations.

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