Adhering to best hygiene practices is the one thing that dairy plants cannot cut corners on. Standards are already very high in the dairy supply chain. However, despite limited time and resources, the pandemic has reinforced the importance of producers conveying confidence and having robust and proactive HACCP and hygiene protocols in place.
Health, safety and wellbeing expectations have increased. During the pandemic, strong consumption levels in all dairy categories — including cheese, yogurt and butter — reshaped the industry, with producers demonstrating their resilience. Now, new regulations — including the recently passed U.S. bill, the “Food Allergen Safety Treatment Education and Research Act” — are placing dairy production sanitation programs under renewed pressure.
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