Laboratory testing in a dairy plant is primarily divided into ingredients, in-process product, finished product, environmental testing and equipment start-up. All of these categories can be evaluated for quality and safety targets.

Everyone in dairy companies, including corporate management, has increased their focus on food safety over the past two years.

Most dairy industry meetings over the past year have devoted at least one session or agenda item to safety. DMI’s Innovation Center for U.S. Dairy established a Food Safety Committee almost two years ago to evaluate existing food safety tools and develop new ones. One of the main reasons for this focus was the passage in 2010 of the Food Safety Modernization Act (FSMA).

What key factors does the U.S. dairy industry depend on to deliver safe dairy products? There could be many answers, but the predominant factor is an educated, motivated and well-trained workforce.