The dairy industry has come a long way when it comes to the microbial quality of finished products. In general, the industry is doing a good job of staying out of the headlines. Nevertheless, food recalls and a recent listeriosis outbreak linked to soft cheese highlight that the industry can (and needs to) do better if the goal is to reduce product failures due to microbial contamination.
In all training related to HACCP, as well as the Preventive Controls for Human Foods rule, food processors are instructed to conduct hazard analyses by working through a process flow diagram and considering the risks of biological, chemical and physical hazards from the perspective of bulk product. The typical thought process asks how long the bulk product stays in one place with consideration of the environmental conditions (i.e., time and temperature) to evaluate the potential for microbial growth.
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