Innovation Center for U.S. Dairy Food Safety Committee Overview Tim Stubbs June 2016.

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Presentation transcript:

Innovation Center for U.S. Dairy Food Safety Committee Overview Tim Stubbs June 2016

Strengthen manufacturing practices in all dairy processing facilities and advance science-based tools to diminish food safety risks that could compromise the reputation of the U.S. dairy industry IC Food Safety Committee Objective 1

Jack Jeffers - Dean Foods Jeff Acker - DFA Brian Cords - Foremost Farms Jeremy Travis - Hilmar Cheese Company Danny Tyndell - HP Hood Clay Hough - IDFA Sara Mortimore - Land O’Lakes Edith Wilkin - Leprino Joe Delaney - Prairie Farms Greg Desautels - Saputo Janet Raddatz – Sargento Tom Hedge - Schreiber Foods Mark Wustenberg - Tillamook Steve Baxley - United Dairymen of AZ Bill Graves, Tom Suber, Tim Stubbs - DMI Joseph Stout, Jim Mueller, Tom O’Connell – Facilitators +40 additional Subject Matter Experts Innovation Center Food Safety Team

1) Pathogen Control - Dairy Plant Food Safety workshops  Best practices, uniform approach to in-plant pathogen control programs 2) Supplier Food Safety Management  Risk control tools and training to mitigate risk from materials / services 3) Artisan / Farmstead Cheese Food Safety  Mitigate pathogen risks in small operations 4) Verification via Auditing  Strengthen audit standards. Dairy input to GFSI, BRC, & SQF 5) Regulatory Roundtable  Engagement strategy to enhance relationships and dialogue with regulators 6) Listeria Control Guidance Document  Comprehensive written guide to controlling Listeria 7) Listeria Research Platform  IC collaboration and consortium funding model for Listeria research Food Safety Action Platforms Pathogen Control Supply Chain Verification via Auditing Artisan Regulatory Research 3

Dairy Plant Food Safety Workshop Two day workshops Volunteer industry expert trainers Lectures, hands-on exercises, peer learning, expert Q&A Started 2011, 27 sessions, 1480 trained Traditional and “Dry / Powders” versions Online tools 4

Supplier Food Safety Management Workshop Two day workshops Volunteer industry trainers Started 2011, 9 sessions, 173 trained Audience of quality, supplier quality, purchasing, and suppliers A goal is for companies to learn & adopt risk mitigation tools How to assess and address risks in the supply chain  Risk Assessment Calculator  Food Safety Guidance Document  Online tools  Will help with FSMA Domestic Supplier Controls 5

Artisan Cheesemaker Safety Platform Deliver accessible training and tools for artisan/farmstead cheese processors One day workshops. Lecture and Q&A University or extension trainers with artisan credibility Workshop since 2012, 21 sessions, 750 trained Other activities & outreach Developing on-line modules 6

Listeria Control Guidance Document Comprehensive guide to controlling Listeria Dairy industry specific Built on “Pathogen Equation” & DPFS Industry wide effort 13 primary authors Industry, Academic, Government reviewers Expands activation beyond workshops Published October 15,

Established January 2015 with funding from  Core companies – Darigold, Foremost Farms, Glanbia, Great Lakes Cheese, Hilmar Cheese, Land O’Lakes, Leprino, Saputo, Sargento Foods, Schreiber Foods  All IC board companies (greater good contribution)  Dairy Management Inc. Target areas  Listeria controls, product and plant environment  Listeria virulence research  Critical risk mitigation - surface ripened & fresh cheeses Four projects initiated, 2016 RFP planned. Listeria Research Consortium 8 (Global experts convened 2014) (Industry/DMI expert steering team 2015) (Listeria monocytogenes)