The International Dairy Foods Association (IDFA) and the National Milk Producers Federation (NMPF) today submitted joint comments to the U.S. Department of Agriculture (USDA) Food and Nutrition Service urging the agency to improve nutrition security by updating school meal nutrition standards to encourage increased consumption of dairy in keeping with recommendations from the 2020-2025 Dietary …
Food recalls have dropped during the pandemic, but experts aren’t sure which of a variety of possible causes is behind the lower numbers.
NPR reports that the total number of USDA product recalls in 2020 was 32, compared with 126 in 2019. As of Dec. 28, there were 47 recalls in 2021. With FDA inspections, …
Ask a dairy installer what matters most when it comes to piping, and you’ll likely hear about hygienic design. There’s a good reason for that: By codifying appropriate measures to improve cleanability and reduce the risks of microbial contamination, the dairy industry’s strong hygienic standards keep end consumers safe.
Today, these standards are commonplace inside …
The pandemic has reinforced the importance of producers conveying confidence and having robust and proactive HACCP and hygiene protocols in place. Adhering to best hygiene practices is the one thing that dairy plants cannot cut corners on. Standards are already very high in the dairy supply chain. However, despite limited time and resources, the pandemic …
Experts in Belgium have said the risk of Listeria monocytogenes growth in fresh cheeses is low if the pH value is below a certain level by the end of the production process.
The Scientific Committee found, based on challenge tests, the growth of Listeria monocytogenes in soft and semi-hard cheeses cannot be excluded. Soft cheeses …
A critical part of the U.S. Food and Drug Administration’s mission is safeguarding the human and animal food supply, helping to ensure that our food is not contaminated at any point during its journey along the supply chain. COVID-19 is a new frontier for all of us as we deal with the realities of a …
Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens. Pasteurized milk helps us produce more consistent cheese, but it certainly …
McLEAN, Virginia – 3-A SSI announces the schedule and tentative program for the expanded 2020 education program on May 11-12, 2020 at the Hilton Minneapolis/St. Paul Airport Hotel in Bloomington, MN. The program will feature experts on a range of leading topics and issues in the hygienic design of food processing equipment.
The 2020 education …
You can sleeplessly debate whether you should go gluten-free, whether to build your own plant or find a contract manufacturer, or even consider getting into cannabis products or not. But if you don’t have a solid foundation of food safety, any of those other strategic decisions are for naught.