In 2017, there were more than 400 food recalls in the United States. Undeclared allergens and/or improper labeling led the charge as the primary source. Pathogenic organisms from Listeria Monocytogenes and Salmonella and foreign materials came in second and third, respectively.
While that number includes more than just dairy-related recalls, it highlights the reality that recalls are a threat to any company producing foods or beverages.
Recalls cost money and threaten the reputation of the dairies that institute them. The best defense is to be proactive by putting programs and procedures in place to prevent cross-contact and contamination. The following “core” methods, in addition to proper education and training of personnel, will significantly reduce the probability of a recall.
Read the full article, written by our very own Tedd Wittenbrink, here.