Dairy/Eggs

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The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.

Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?

Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.

Approaches to egg safety in retail food establishments are presented and discussed.  

An interview with Allen R. Sayler, International Dairy Foods Association, focuses on the dairy industry’s food safety initiatives.  

Food processors sometimes look for alternatives to outsourcing their food safety testing.  

Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.

Radlo Foods describes their innovative approach to egg safety.

An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.

Top of the line CIP systems and sanitizers can win top honors for safety and quality.