Dairy Foods | October 2013 12

NEWSLI NE
Trends, marketing, regulations and people in dairy processing.
T
he Innovation Center for U.S.
Dairy released voluntary prac-
tices and protocols for enhanced
dairy traceability. The practices
were designed by processors for proces-
sors to increase global competitiveness,
help guide future requirements of the Food
Safety Modernization Act and, in the rare
event of a safety issue, quickly isolate prod-
ucts to protect public health and prevent
brand damage. The Innovation Center was
established under the leadership of dairy
producers through the checkoff program.
In a world of heightened food safety con-
cerns, the protocols should help reinforce
customer and consumer confidence in U.S.
dairy products.
The protocols provide an invaluable
guide for processors implementing new
traceability systems. Processors with long-
established traceability procedures can uti-
lize the protocols as a gap analysis tool.
Even processors that already have a
system in place stand to gain real business
benefits simply by comparing their cur-
rent system to these best practices, said
Dermot Carey, senior vice president of the
ingredients division at Darigold, Seattle,
and chairman of the Innovation Centers
traceability subcommittee that developed
the practices.
An in-depth guidance document, avail-
able for download at usdairy.com, explains
the traceability guidelines, which do not
affect on-farm practices.
It goes beyond risk management, said
Carey. Its also the day-to-day improve-
ments in traceability such as increasing
labeling consistency and improving work-
flow that make such a difference.
Careys subcommittee examined practic-
es not only in the United States but among
competitors in Europe, South America, Asia
and Oceana. It wrote draft guidelines, sought
feedback from fellow processors, tested the
guidelines and made revisions before releas-
ing the final protocols on Sept. 10.
They stress these three pillars of trace-
ability:
1. Modeling physical plants to know
where new lots enter and where prod-
ucts transform
2. Creating a lot identifying mark that is
easily recognized and used by customers
3. Enhanced record-keeping that will
assist in expedient and effective recall
capability
Extensive testing was conducted in a
pilot study of six processors representing
various dairy sectors, including nonfat
dried milk, whey powder, cheeses and fluid
milk. Most already had traceability systems
in place but still came away with actionable
insights.
A 21-point checklist
Scott Hall, corporate quality manager for
Denver-based Leprino Foods Co., said that
although he and his team felt that the com-
pany had a very sound traceability pro-
gram, they saw participation in the pilot
study as an opportunity to compare against
a 21-point checklist. His main takeaway?
Even if you have a strong program, there
are always things you can learn.
FOOD SAFETY 12
A handy 21-point checklist
helps dairy processors
create or refine their
traceability programs.

ANUGA 15
Food makers from around
the world, including dairy
processors, exhibited new
foods and beverages at
the trade show in Cologne,
Germany.

PACKAGING 17
Three out of four dairy
processors plan to
purchase equipment in
the next 12 to 24 months,
according to a report from
the packaging association
PMMI.
MARKET TRENDS 26
The Millennial generation
spurs sales for cold,
ready-to-drink coffee
beverages.
Traceability practices identify gaps
Protocols from The Innovation Center for U.S. Dairy give processors a guide for implementing
new traceability systems. Processors with long-established traceability procedures can utilize
the protocols to see how they measure up.
By Mark OKeefe, U.S. Dairy Export Council
It goes beyond risk management. Its also
the day-to-day improvements in traceability,
such as increasing labeling consistency and
improving workflow, says one dairy processor.
Newsline.indd 12 9/27/13 10:26 AM
FOOD SAFETY
Leprino revisited the companys recall process and aligned it
with ingredient entry points to find opportunities for improve-
ment. Areas getting further study include nonmilk bulk material
storage and formal tank status setting protocols.
It is fairly easy, and a good exercise, to match those entry points
to our HACCP plan to evaluate potential food safety risks, Hall
said, adding that the lessons learned during the pilot study will be
communicated to all of the companys facilities and vendors.
This helps strengthen not only our program, but the programs
of our vendors, Hall said. That is a huge takeaway when you are
dealing with global food networks. It did not necessarily change our
operations, but it did lead us to evaluate areas such as milk receipts,
where we can gain clarity on recall responsibility with our vendors
to avoid confusion in the case of a recall event. It also helped to
clarify areas where manual tasks need to occur and confirmed the
importance of routine testing of the system.
Receiving
Farms on each load can be identified by receiving record or
shipper.
For cream, condensed, sugars and others, the Lot Identifying
Mark ties to shippers records.
Loads are recorded with silo destinations.
Warehouse
Lot Identifying Marks recorded when received match
shippers records.
Lot Identifying Marks recorded are same as is used by all
operators at time of process use.
Process Areas
KDEs Lot Entry Points are identified and listed.
Lot Identifying Marks are being recorded as ingredients are
added.
Critical Tracking Events are identified and listed.
Critical Tracking Events (examples: silos, tanks, mixers) are
not filled and emptied at the same time.
Critical Tracking Events are documented.
CIP
CIP type designated for Critical Tracking Event equipment.
(Full, sanitize)
CIP occurs on raw silos before refilling.
CIP resets Critical Tracking Event lot when complete.
Final Products
Product Lot Identity clearly identifies manufacturing lot.
Lot Identity is human readable and electronically readable to
the customer.
Lot Identifying Marks are recorded for packaging materials.
Records
Critical Tracking Event listings are current.
KDE Lot Entry Point records are current.
Final products can be linked to Lot Identifying Marks they
contain.
Lot Identifying Marks recorded are consistent throughout the
facility.
Common points of convergence in products (Lot Identifying
Marks) can be identified.
Source: Innovation Center for U.S. Dairy, Rosemont, Ill.
A 21-point checklist
Newsline.indd 14 9/27/13 10:26 AM
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Locating potential gaps
Another pilot study participant, Kansas
City, Mo.-based Dairy Farmers of
America, found the protocols to be a
comprehensive, straightforward and
helpful measuring stick to assess its cur-
rent traceability practices, said Helena
Soedjak, DFAs senior director of quality
assurance and compliance.
Our goal was to apply any study
findings to address potential gaps, she
said. The guidelines were developed by
subject-matter experts who contributed
best practices from well-respected dairy
companies across the nation. If the test
reveals nothing to add or modify, it will
at least provide assurance that a good
system comparable to a leading bench-
mark is in place.
Soedjak worked with the plant man-
ager and quality assurance manager at
DFAs Fort Morgan, Colo., manufactur-
ing facility. They were pleased to learn
it is consistent with the guidance docu-
ment. Similar assessments will be done
at other facilities, including DFAs new
plant in Fallon, Nev., which will open at
the end of 2013.
Goal: 80% industry commitment
Five processors, accounting for more than
20% of U.S. milk production, have already
committed to adopting and applying the
traceability practices. They are Darigold;
Glanbia Foods, Twin Falls, Idaho; Hilmar
Cheese Co., Hilmar, Calif.; Leprino Foods
and Michigan Milk Producers Association,
Novi, Mich.
In the coming months, all processors
will be asked to adopt the U.S. Dairy
Traceability Commitment. The goal is to
see commitments covering at least 80% of
the U.S. milk supply by September 2014.
Weve got a chance to really set our-
selves apart from the pack globally while
simultaneously playing a major role in
influencing FSMA-required guidelines,
Carey said. Were not going to pass up that
opportunity.
To make the U.S. Dairy Traceability
Commitment, contact traceability sub-
committee member Vikki Nicholson at
vnicholson@usdec.org. Learn more at
usdairy.com.
Mark OKeefe is the vice president, edi-
torial services of the U.S. Dairy Export
Council, Arlington, Va.
Unusual ice cream
flavors, new
yogurts shown at
Anuga
A
nuga, the worlds largest food fair,
took place Oct. 5 to 9 in Cologne,
Germany. The biennial show pulled
together 10 food segments in one loca-
tion. The segments included dairy,
drinks, organic, chilled and fresh food
and fine food.
New dairy foods seen at the show
included several cheese products, includ-
ing a lactose-free mozzarella ball from
Zger Frischkse AG and Schlierbachers
organic soft cheeses. Unique ice cream
concepts included Kar Kar bubble gum
ice cream with sour sweet raspberry
By Sarah Kennedy, associate editor
Newsline.indd 15 9/27/13 10:26 AM
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