In module 11, we will look at the regulatory environment for the dairy industry.
Our products and practices must comply with the legal aspects of the regulations and standards to avoid penalties or fines.
We will see an overview of the agencies, regulations, and standards, and will also look at voluntary standards a company may choose to adopt to improve the marketability of their products or the image of their company in the community, nation and world.
After successful completion of this module, you will be able to:
Referred modules:
Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.
Module 11 is part of the following themed tracks:
Dairy Food Safety Certificate (consists of 1, 8, 10, 11, 15)
This series/track includes course/dairy introduction, GMPs Food Safety Systems, and Culture, Regulatory Environment for Dairy, and Supply Chain Management (Could add module 4 for detail on pasteurization process. The intended audience for this track includes new, existing or aspiring members of the plant’s Food Safety or HACCP teams. This track could also appeal to new and existing regulatory personnel and 3rd party auditors seeking to expand their qualifications to include the dairy industry.
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