Dairy Processing - September/October 2022 - 54

FOOD SAFETY
The pathogen
predicament
Dairy processors count on numerous principles to keep their products safe.
by Benton Smith | bsmith@sosland.com
C
ontrolling pathogens in a dairy processing facility
is far from an easy task. In fact, experts will tell
you it actually takes a series of intricate steps and
considering a multitude of variables to put a successful
pathogen control program in place.
The complexities of keeping harmful microorganisms out
of products requires such scrutiny that the Innovation Center
for US Dairy offers a two-day workshop - and an extensive
100-plus page document that accompanies it - just to cover all
the guidelines, principles and details involved.
In order to help simplify the numerous actions entailed for
dairy processors, the Innovation Center came up with what it
calls the pathogen control equation. The food safety and quality
approach factors in six principles: separating raw from readyto-eat,
good manufacturing practices, controlled conditions,
sanitary facility and equipment design, effective sanitation
procedures and controls, and environmental monitoring.
Plus, the equation comes with the overarching idea
that establishing a food safety culture to accompany those
principles is what makes pathogen control possible, said Chad
Galer, vice president of product research and food safety for
Dairy Management Inc.
54 SEP-OCT 2022 | DAIRYPROCESSING.COM
But even those concepts only scratch the surface when it
comes to the necessities pertaining to keeping dairy products
safe, Galer said.
" It's not one thing, " he said. " It's a series of things that
creates a program. "
ADDING TO THE EQUATION
Regulating the flow of people, supplies and air in a dairy
processing facility are just a few of the best practices
that have become commonplace in the industry. Other
proven principles, Galer outlined, involve everything form
handwashing and foot control programs to making sure a
plant has the right kind of flooring, washable walls and drains
that are properly designed.
" These things are important, because if you mess those up
at the beginning, you're just going to spend 30, 40, 60 years
fighting those battles - or until you can put capital into fixing
them, " Galer warned.
Then there's infrastructure and proper cleaning to
consider, because cleaning improperly can make conditions
worse when the right programs aren't in place, he added.
Some of the final steps of the pathogen control equation,
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Dairy Processing - September/October 2022

Table of Contents for the Digital Edition of Dairy Processing - September/October 2022

Dairy Processing - September/October 2022 - Intro
Dairy Processing - September/October 2022 - 1
Dairy Processing - September/October 2022 - 2
Dairy Processing - September/October 2022 - 3
Dairy Processing - September/October 2022 - 4
Dairy Processing - September/October 2022 - 5
Dairy Processing - September/October 2022 - 6
Dairy Processing - September/October 2022 - 7
Dairy Processing - September/October 2022 - 8
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