Retailers are asking dairy food and beverage processors to package their products in packaging that is tamper-evident. Besides providing a measure of food safety, a sealed cup prolongs product quality and shelf life on retail shelves.

The Innovation Center for U.S. Dairy has scheduled two additional regional food safety workshops in a continued effort to provide food safety training to the artisan/farmstead cheesemaking segment of the dairy industry.

WhiteWave Foods today announced a voluntary recall of half-gallon containers of Silk Light Original Soymilk because they may contain undeclared almondmilk. 

Purging airborne microbes like yeast and mold is not easy due to their size.

The Innovation Center for US Dairy provides the dairy industry with food safety training through a series of workshops in 2014. These full day workshops focus on best practices for in-plant pathogen control.

Packaging and processing machine designs share many of the same features — from applications for fluid milk, margarine, cheese, butter, ice cream, yogurt and more. New machinery is being designed with fewer crevices to prevent debris and streamline the cleaning process. Mechanical components are also being manufactured with ease-of-use in mind to better assist engineers to complete tasks quicker, while still adhering to food safety standards.  

Turkey Hill Dairy is recalling specific packages of Ice Cream and frozen dairy dessert due to the possibility that some packages may contain metal shavings.

The Innovation Center for U.S. Dairy has established numerous workshops around the country to address best practices focusing on artisan/farmstead cheesemakers as well as state/federal regulatory officials. 

3M Food Safety launches the 3M Petrifilm Rapid Yeast and Mold Count Plate, an indicator test that enables the detection of yeasts and molds in as little as 48 hours, faster than conventional agar methods.