A practical one-day course on the food safety hazards and controls that matter in dairy manufacturing, whey processing and dairy ingredient production. It explains how hazards can enter or develop from raw milk intake through processing, concentration, drying, packing and storage, and how they are prevented through good controls and everyday manufacturing discipline. Food safety is treated as a practical part of operations, not only a paperwork exercise.
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; how risk changes from milk to finished ingredients
- 2Key food safety hazards in dairy: microbiological, chemical, physical and allergen hazards across milk, whey, powders and ingredients
- 3Where hazards can enter or develop: raw milk, 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 and GMPs
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, application area, product type, internal challenges and learning goals, so your team learns what matters most.
How learning is reinforced
Practical exercise (“Spot the hazard, choose the control”): participants follow a simplified dairy or whey process from raw milk to finished product, identifying what could go wrong at each stage, how it is prevented and what evidence gives confidence.
Materials & further reading
- Course workbook and process-flow exercise
- Curated glossary of food-safety terms
- Examples and scenarios tailored to your products and site before delivery
Bring this course to your team.
Tell us your team, their level and the outcome you're after. We'll tailor the course and timing. A first conversation costs nothing.