A practical one day course on the food safety hazards and controls that matter in dairy manufacturing, whey processing and ingredient production. It follows the process from raw milk intake through processing, drying, packing and storage, showing where risks can arise and how they are controlled through sound manufacturing practice.
Course snapshot
- Format
- One day
- Tailored
- Yes
- Delivery
- In person or online
- Language
- English
- Level
- Foundation
- For teams
- All sizes
Who we work with
- Production, manufacturing and operations teams working with dairy or whey ingredients
- QA, technical and food safety teams
- New starters needing a practical introduction
- Supervisors and team leaders involved in process control
- NPD, procurement or commercial teams who need to understand dairy food safety risks
What your team will be able to do
Course outline
- 1Food safety in the dairy context: Milk as a biological raw material and how food safety risk changes from raw milk to finished dairy and whey ingredients.
- 2Key food safety hazards in dairy: Microbiological, chemical, physical and allergen hazards across milk, whey, powders and dairy ingredients.
- 3Where hazards can enter or develop: Raw materials, water, people, equipment, processing, storage, packaging and the production environment.
- 4How hazards are prevented and controlled: Heat treatment, hygiene, cleaning, segregation, foreign body controls, supplier approval, monitoring, traceability, GMPs and the role of HACCP.
We run this course so your team understands dairy-specific risks and the everyday controls that keep milk, dairy products and whey ingredients safe, protecting products, customers and business confidence.
How the course can be tailored
We adapt the content by audience level, process area, product type, internal priorities and learning goals, so the course focuses on what matters most to your team.
How learning is reinforced
Practical exercise: participants follow a simplified dairy or whey process from raw material to finished product, identify potential hazards at each stage, select appropriate controls and consider what evidence shows those controls are working.
Materials & further reading
- Course workbook and process flow exercise
- Curated glossary of food safety terms
- Examples and scenarios tailored to your products and site
Bring this course to your team.
Tell us about your team, their current level and the capability you want to build. We’ll tailor the course content, format and timing around your needs. The first conversation is free and without obligation.