Food Safety Procedures, Documents and Programs
These food safety procedures and programs are provided to help dairy and food processors achieve employee training goals and support food safety and quality programs in the interest of public health.
- Our food safety programs include: allergen awareness plan, recall plan, process flow diagrams, hazard analysis critical control point plan for orange juice, protection from cross- contamination, standard operating procedures, sanitation standard operating procedures, nine sanitation operating procedures for orange juice, Good Manufacturing Practices and other guidelines.
- The programs will help large and small processors maintain compliance with federal and state inspection agencies.
- Our documents and plans are provided to assist dairy and food processors with regulatory compliance and are advisory only. These guidance documents do not provide protection from legal enforcement actions from government agencies.
- If you would like the Word Documents of these PDF’s please contact me:
Thomas Palchak, Berkey Creamery Manager
Learn more about food safety and employee training
Learn more about food safety issues
These are established procedures in cleaning dairy processing equipment and followed carrying out measures designed to protect public health.
These are established procedures in dairy processing and followed carrying out a given operation or in a given situation.
Creamery visitor protocols are imperative to ensure safety and sanitation throughout the production and retail store facilities. Students, guided tour members, vendors, service personnel, as well as faculty and staff must adhere to strict procedures when participating behind the scenes.
Read the nine most important SSOP’s processors must follow when processing orange juice in a dairy plant.
Managing food allergens requires that all employees become aware of the procedures and techniques necessary to properly deal with food allergens every day.
The ability to remove products from the market quickly and effectively is vital to every food producer and distributor. A recall program is a written action plan that is carefully constructed, tested and evaluated to ensure efficiency. It is the safety net that can prevent consumers from buying or eating a potentially harmful food product.
Food Safety Practices. See examples of process flow diagrams used by Berkery Creamery including milk, ice cream and culture dairy product.
Good Manufacturing Practices followed by Berkey Creamery to ensure that the products produced meet specific requirements for identity, strength, quality, and purity.
Read the Berkey Creamery Juice Hazard Analysis Critical Control Point (HACCP) plan and adapt it for your own use.
During processing there are numerous ways that a product can become contaminated with a microbiological hazard. The three most common means of cross-contamination are contact with unclean equipment, mixing pasteurized with raw products, and environmental contamination.
