dp_2025_02_01 - 46
FOOD SAFETY
and training in employees' native languages. "
Furthermore, she said using various training methods can
also help promote safety with a diverse workplace, such as
descriptive pictures, videos and hands-on training to ensure
that all employees understand and can ask questions about
safety processes and policies.
" It is also important to have an understanding of cultural
differences without stereotyping, " Quist said. " Companies
that have a deep safety culture ensure that all employees,
regardless of language and culture, feel comfortable speaking
directly to supervisors and peers about safety procedures,
risks and observations. "
Additionally, posting signage in all languages is
extremely important.
" It is also essential to ensure that multilingual employees
are present in the quality assurance department and in
leadership positions, such as line leads within production, to
facilitate questions and training, " Wills said. " Production and
communication software should include automatic translation
features when possible. "
SAFETY HAZARDS AND MITIGATION
More dairy companies are using leading indicators as
proactive and preventative measures to identify and eliminate
workplace hazards.
" Statistical data is still important, but leading indicators
are key to understanding the effectiveness of company
workplace safety activities and policies, " Quist said.
Francesca Vesce, food safety consultant for J.J. Keller &
Associates,S which provides safety and regulatory compliance
solutions for the dairy industry, said intentional adulteration
from ammonia and milk storage tanks stored in outside areas
is one of the most critical food safety hazards in the dairy
processing industry.
" Companies can best mitigate this risk by developing and
implementing a strong food defense plan that incorporates
monitoring and employee training, " she said. " Another critical
46 JAN-FEB 2025 | DAIRYPROCESSING.COM
food safety hazard in dairy processing is environmental
pathogens in plant environment. Mitigation needs to involve a
risk-based environmental monitoring program that seeks out
niche areas, maintains the plant environment (floors, etc.) and
equipment in good condition, and takes effective corrective
actions before pathogens can spread in the facility. "
Companies that have a deep
safety culture ensure that all
employees, regardless of language
and culture, feel comfortable speaking
directly to supervisors and peers
about safety procedures, risks
and observations. "
Danielle Quist, International Dairy Foods Association (IDFA)
BACTERIA RISKS
Among the biggest dairy bacterial risks of concern include
Listeria, Staph, and Salmonella. Fortunately, heat treatments
such as pasteurization can be used to reduce pathogens.
" One of the largest hazards is ensuring effective sanitation,
meaning the equipment is properly cleaned and does not
contribute to bacterial growth, " Wills said. " This is especially
critical with cheese, as it contains active bacteria, and the
addition of more bacteria can lead to both food safety and
quality issues. Preventing downstream cross-contamination
after pasteurization is key and can be achieved through
effective GMPs and formulation control (more salt, lower
water activity). "
In the case of ready-to-eat product, meaning no further kill
step is involved, personal protective equipment (PPE) such as
clean gloves and hair nets are crucial to prevent bacteria or
other foreign materials from contaminating the product.
" Additionally, milk and milk derivatives are allergens,
©Maurizio Milanesio, Guys Who Shoot-stock.adobe.com
http://www.DAIRYPROCESSING.COM
dp_2025_02_01
Table of Contents for the Digital Edition of dp_2025_02_01
dp_2025_02_01 - Intro
dp_2025_02_01 - FC1
dp_2025_02_01 - FC2
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