Essential Food Safety Training: Top Educational Resources for the Dairy Industry

Food safety training in the dairy processing industry can feel daunting. But don’t worry—there are many resources created by the industry to help.

With so much to consider in a dairy facility, every employee needs to take these safety measures seriously. Food safety in dairy encompasses a lot of topics, and even a few days of training won’t cover it all.

Roberta Wagner, a senior VP at the International Dairy Foods Association (IDFA), highlights some current topics of interest. These include good manufacturing practices, risk assessment, hygienic design, and monitoring for harmful bacteria like cronobacter, salmonella, and listeria.

In addition, many dairy companies seek knowledge about the Food Safety Modernization Act (FSMA), supplier management, recall plans, root cause analysis, and sanitation of equipment. Each company has unique training needs based on its size and the roles of its employees, as noted by Tim Stubbs from the Innovation Center for US Dairy.

For larger dairy companies, food safety training can involve everyone, even those in office jobs. A big company might implement ten training modules over several years, but smaller operations will have different needs.

Training styles vary widely. Some businesses focus on in-person lectures, while others use videos or hands-on training. Recently, digital tools have become popular for flexibility. Wagner mentions that virtual training sessions gained traction during the COVID-19 pandemic, allowing workers to learn from anywhere.

Some companies have started using 3D training simulations, which let employees practice cleaning procedures in a safe environment. There are also on-demand training modules that staff can easily access, including resources on platforms like YouTube.

On-the-job training remains vital, where new employees can shadow experienced workers to learn daily safety practices. The combination of virtual and hands-on methods helps maintain high food safety standards across the industry.

For smaller businesses, the Innovation Center for US Dairy has developed resources that allow them to effectively train their staff. They provide guidance documents that outline best practices and essential components of a food safety plan.

To further assist small dairy producers, initiatives like safeicecream.org offer training templates, online resources, and more.

Wagner notes that interactive and hands-on training methods are often the most effective. Tailoring the training to match a worker’s role encourages engagement and understanding. Showing real-life impacts of foodborne illnesses can drive home the importance of food safety.

Stubbs affirms this by stating that making training relatable increases its effectiveness. For example, during training sessions, employees may engage in scenarios where they have to diagnose issues, like what to do if harmful bacteria are found.

Recently, the demand for certification as a preventive controls qualified individual (PCQI) has increased. Many companies want at least two qualified individuals per plant. The Food Safety Preventive Controls Alliance provides training that helps individuals earn this certification. Their course, recognized by the FDA, covers essential aspects of food safety planning.

Overall, as the dairy industry continues to evolve, so do the methods and resources for training in food safety. Companies are committed to maintaining high standards and adapting to new challenges.