Food Safety Plan Guidance: Dairy Based Products

Dairy products currently fall under the regulatory rules of the United States Food and Drug Administration’s Food Safety Modernization Act Preventive Controls for Human Food. This plan guidance page will walk through the basics of developing a food safety plan for dairy products.

Types of Companies this Guidance is Intended For

Types of Food Products this Guidance is Intended For

  • Restaurants that retail products
  • Food manufacturers
  • Butter (salted and unsalted)
  • Cheese
  • Cream cheese
  • Custard products
  • Dairy-based desserts
  • Eggs
  • Ice cream
  • Milk (pasteurized and raw)
  • Sour cream
  • Whey
  • Yogurt

Example Process Flow

ConnectFood-process-flow-dairy

Example Hazards

Butter – salted

  • No hazards


Butter – unsalted

  • Psychotrophs — Listeria monocytogenes


Cheese

  • Allergens

Cheese

  • Allergens

Eggs

  • Enterobacteriacae — Salmonella
  • Enterobacteriacae
  • Chemical residues
  • Allergens


Ice cream

  • Biological — Psychotrophs — Listeria monocytogenes


Milk (pasteurised)

  • Psychotrophs — Listeria monocytogenes
  • Allergens

Associated Components of the Food Safety Plan

The following associated food safety components are recommended to achieve compliance with the Food Safety Modernization Act.

Good Manufacturing Practices (GMPs)

…….FDA CODE OF FEDERAL REGULATIONS 117 SUBPART B.

Standard Operating Procedures (SOPs)

SOPs are related to both GMPs and Controls of Hazards in the Food Safety Plan. Here is a lit of suggested SOPs:

  • Cleaning and Sanitizing Food Contact Surfaces
  • Storing and Using Poisonous or Toxic Chemicals
  • Preventing Cross-Contamination During Storage and Preparation
  • Receiving Deliveries
  • Cleaning Building and Facility
  • Allergen Control Program
  • Washing Hands – To prevent foodborne illness by contaminated hands
  • Employee Illness Program
  • Using Suitable Utensils When Handling Ready-to-Eat Foods

Supply Chain

Here is a lit of suggested Records / Logs to be used to monitor aspects of the facility food safety plan:

  • Customer Complaints
  • Employee Training
  • Food Safety Quarterly Audit
  • Food Safety Checklist
  • Raw Materials Log
  • Worker Illness Log

Records / Logs

Here is a lit of suggested Records / Logs to be used to monitor aspects of the facility food safety plan:

  • Customer Complaints
  • Employee Training
  • Food Safety Quarterly Audit
  • Food Safety Checklist
  • Raw Materials Log
  • Worker Illness Log

Recall Plan

All dairy based have a process control. According to the Food Safety Modernization Act, recall plans are required for any food safety plan that contains a process control.

Laboratory Validation / Verification

Laboratory testing is suggested for the following hazards:

  • Listeria
  • Bacteria — Staphylococcus aureus

Recomnended ConnectFood Software Package

Software Package Type – Premium for GMPs, SOP templates, Recall Plan, and the six records.

Expert Services – Review Plans and Review SOP to review allergen and sanitation.

Want To Get Started With Your Dairy Based Food Safety Plan?

Save time by registering for an account with ConnectFood and loading one of the dairy food safety plan templates. With the Premium package, you will have all of components (SOPs, Records, GMPs, and more) accessible with a few clicks to give you a comprehensive and compliant food safety plan. If you ever have need additional assistance with writing or get a review of your plan, ConnectFood On-Demand Expert Services is always available.