If you work with milk, cheese, yogurt, ice cream, whey ingredients, or dairy-based beverages, you know one issue can quickly become a costly recall, a customer trust problem, or a regulatory headache.
In this module, you will build a clearer, end-to-end view of where dairy risks show up and what practical controls reduce them, from farm through processing, packaging, and distribution.
In this module, you will explore the most common food safety hazards associated with dairy products and where they typically occur across the supply chain.
You will focus on the biological, chemical, and physical hazards that drive real-world risk in dairy operations.
You will also examine the control measures used to reduce or eliminate those hazards at key steps in the process.
To make it concrete, you will walk through a dairy food safety incident and recall case study so you can connect hazard identification and controls to real operational decisions and outcomes.
By the end of this module, you will be able to:
You work in dairy processing, QA, sanitation, or operations and want a clearer view of where risk shows up.
You support audits, preventive programs, or supplier expectations. You want practical controls you can apply from farm through distribution.
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