Dairy Processing - May/June 2022 - 50

FOOD SAFETY
much of a learning curve. Dairy companies already had a
good handle on HACCP when FSMA regulation introduced
its Preventive Controls Rule, which Allan described as an
upgrade to HACCP principles, with a lot of overlap and some
tweaks and modifications.
" Getting things done as efficiently
as possible and having those
sources of data management
Galer said once FSMA was established, manufacturers'
food safety plans began covering process points, sanitation,
hazard controls, allergen hazard controls and the supply
chain, leading to more holistic prevention.
" Products are very safe, " Galer said, adding that's " one of
the great things " about dairy. " We've been early adopters of
some of the first food safety practices in the country. "
With the Preventive Controls Rule serving as the standard
for hazard analysis, Allan said the execution of a food safety
plan is key. That starts with required documentation for
every step of the process. Companies must keep records of:
preventive controls for identified hazards and verification
that they are controlled, monitoring that ensures preventive
controls are consistently performed, a full account when
corrective actions are taken, a supplier approval and
verification program, a recall plan, all testing and auditing
results and food safety plan reanalysis results.
" It all hinges on proper paperwork, record keeping, " Allan
said of implementing a successful food safety plan. " And just
kind of understanding, having a good grasp of the hazards and
having a good food safety background.
" It requires a level of expertise. Without that in the
company, companies would be at risk of failing and having
food safety problems. "
more robust is important. "
Chad Galer, vice president of product innovation
and food safety, Dairy Management Inc.
Another critical component of the equation, Galer said,
is instituting a food safety culture so employees from the top
down are taking the proper approach day in and day out.
" You can have the best plan, but if it's not executed on
third shift at 2 a.m. in the morning perfectly, it doesn't matter
how good the plan is, " Galer said, adding it can be a challenge
to get everyone on board. " It comes down to the execution. "
Along those lines, Galer said the Innovation Center for
US Dairy has an initiative in place to create a safety culture
dashboard for the industry, to help companies large and small
not only track what they are doing, but also check to see how
they stack up with other dairy organizations.
PROCEDURES KEEP IMPROVING
While food safety plans are part of standard operating
procedures at this point for dairy processors, Allan said
When the Food Safety Modernization Act (FSMA) was enacted
in 2010, most US dairy companies had HACCP plans.
50 MAY-JUN 2022 | DAIRYPROCESSING.COM
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