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free tools for patients, expert nutrition advice and information on updated
dairy nutrition resources.
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Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
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Dairy Council Digest Archives
Ensuring Dairy Quality & Safety from Farm to Refrigerator
Dairy Food Safety Controls
The Pasteurized Milk Ordinance (PMO) (3), Good Manufacturing Practices, and Hazard Analysis Critical Control Points (12,13) are important controls used by the dairy industry to help provide consumers with a safe milk supply. The PMO is one of the most effective instruments for protecting the quality of Grade A milk (3).
The PMO provides a set of requirements for milk and dairy product safety, milk hauling, sanitation, equipment, and labeling. The extensive requirements cover milk from production at the farm to shipment from the processing facility to retail outlets (3). More than 95% of all the milk produced in the U.S. conforms to Grade A requirements as defined in the PMO (5). All Grade A raw milk for pasteurization and all Grade A pasteurized milk and milk products must be produced, processed, and pasteurized to conform with specific quality standards, and with sanitation requirements (3). The National Conference on Interstate Milk Shippers, along with participants from federal, state, and local regulatory agencies, industry, and academia, help to establish standards and regulations related to the PMO (4).
America's dairy farmers are dedicated to providing consumers with safe, high quality milk and dairy products. Their commitment to quality also means caring for their animals and the land.
Good Manufacturing Practices (GMP), a code of behavior established by the dairy industry and FDA, is an indispensable part of protecting milk's quality. The practices relate to methods and control procedures used in dairy plants for the processing, packaging, and storage of milk and milk products. Examples of GMP followed in dairy processing plants include cleaning and sanitizing food-contact surfaces, good air quality, appropriate employee hygiene, and proper maintenance of equipment. GMP helps to protect milk from post-pasteurization contamination.
Hazard Analysis Critical Control Points (HACCP), a voluntary, structured, and scientific approach to ensure food safety, is being adopted by the dairy industry (7,11-13). Unlike traditional GMP in which procedures are carried out independently from one another, HACCP is a system of overall process control that identifies potential hazards (e.g., harmful microorganisms or their toxins) or critical situations (e.g., post-processing contamination) before they occur and outlines appropriate controls at each step to minimize these hazards.
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