Dairy Science and Sanitation
The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and food safety.
The course also emphasizes dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their facilities.
This course is a required prerequisite course for the Dairy Foods Extension Certificate Programs, but can also be used as a stand-alone training program. This course begins with an on-line lecture component followed by hands-on exercises and in-depth lectures regarding unit operations and cleaning/sanitizing. The course is offered at least once a year on the Cornell campus. The course may be offered at other locations; interested parties should contact Louise Felker for further information on course dates, locations and registration fees.
This course will provide attendees with information in four key program areas that are listed below, along with the key learning outcomes in each area:
Dairy Regulations/Food Safety Modernization Act
- Identify regulatory agencies responsible for dairy products in the US and name key regulations and policies relevant to dairy food production, processing and safety (e.g., NY State, Pasteurized Milk Ordinance, Code of Federal Regulations, and the Food Safety Modernization Act).
Milk Composition & Unit Processing Operations
- Know the key components of milk and their respective roles in dairy products and how key attributes of dairy products (e.g., pH, water activity) influence microbial growth and survival.
- Identify primary dairy unit processing operations and their effects on dairy product composition, quality and properties and on microbial populations.
Good Manufacturing Practices / Dairy Sanitation
- Know key components of GMPs that need to be observed and practiced in dairy processing facilities.
- Identify cleaning agents and sanitizers commonly used in dairy processing and their application.
- Understand key components of cleaning/sanitation programs such that they can be assessed in a dairy processing facility.
Basic Dairy Microbiology/Food Safety Overview
- Know key foodborne pathogens that can be transmitted through dairy foods and describe likely entry points of these pathogens in the dairy foods continuum.
- Identify dairy processing practices that prevent or reduce the likelihood of biological, chemical and physical hazards in dairy foods.
- Know classes of dairy spoilage organisms and describe likely entry points in the dairy foods continuum.
- Be able to described key characteristics of microorganisms relevant to dairy production and food safety, including factors affecting microbial growth and survival (e.g., temperature, water activity, pH).
In order to receive a certificate for successful completion, attendees must pass a test administered at the end of the course. This is an open book test, but is timed such that there is only limited time to search for information. Test questions will include multiple choice, short answer, and true/false questions. This course also includes a pre-course test to determine the knowledge of all attendees before the start of the course.
- Dairy Food Safety
- Case Study
- Composition of Milk
- Dairy Regulatory Overview
- Dairy Microbiology
- Dairy Microbiology Hands-On Session
- Hazards, Pathogens, and Other Food Safety Issues
- Good Manufacturing Practices
- Raw Milk Receiving
- Unit Operations
- Spoilage Microorganisms
- Breakout Sessions
- Cleaning and Sanitizing
- Food Safety Programs
- Flat Fee $500
- Course earns 2 CEUs
- Self-paced online course, rolling admission