CDR Video Library

Documentation Basics Food Manufacturing

Washing Hands: Food Safety Toolbox Talk

One of the most basic Good Manufacturing Practices is washing your hands before/during manufacturing food. Listen in on some common reminders to think about when washing your hands. Feel free to use this to share with your food manufacturing plant employees for orientation or refresher training. watch the video

Employee Food Safety and other GMP basics for Fresh Cheeses

Introduction to food safety practices and Good Manufacturing Practices (GMPs) for cheesemakers including “Fresh” cheeses like Queso Fresco, Panela, Ricotta, Paneer, Hispanic styles, and other cheeses.

Aerobic Plate Count in Regard to Cheese Finished Product Testing

We discuss what Aerobic Plate Count is and how this test does not really tell you much about the food safety or quality of the cheeses that use cultures. Aerobic plate count is an indicator of the general population of microorganisms that can use oxygen to grow, and growth on this plate can indicate poor sanitation or large number in raw milk can indicate poor quality.

Food Safety Toolbox Talks: Hygienic Zoning in Food Manufacturing

A short walkthrough of what hygienic zoning concepts are in a food manufacturing environment. Big picture - Separate dirty areas from clean areas, and be mindful of where you, ingredients, wheels and air travel in the plant.

See the guidance document: "CONTROLLING PATHOGENS IN DAIRY

PROCESSING ENVIRONMENTS" for more information on the topic: https://www.usdairy.com/getmedia/cdaf

Pest Control: Food Safety Toolbox Talk

Join CDR's Alex O'Brien in reviewing the basics concepts of a pest control program in under 5 minutes.

Pest control is one of the basic pre-requisite programs to ensure production of safe food. Some plants take this program for granted and ought to be proactive and maximize the pest control program and enlist the help of employees to report any pests.

For any questions about this video or other relevant training, reach out to Alex O'Brien at aobrien@cdr.wisc.edu.

Check out the short courses available as well. If you want more comprehensive content, sign up for any of the courses on our website https://www.cdr.wisc.edu/education

For other resources, check out https://www.cdr.wisc.edu/safety-quality

Good Manufacturing Practices (GMPs) at CDR

This is a brief video of the Good Manufacturing Practice (GMP) requirements at the Center for Dairy Research.

Toolbox Talk: Raw Material Receiving

Starting with high quality/food safe ingredients is critical to making a high quality/safe. This toolbox talk covers 4 major things to consider when receiving in raw food materials into a food manufacturing facility. Things not covered, receiving milk into a facility, you need to adhere to Appendix N requirements and the video does not touch on raw material sampling/retention.

Cheese Mites

This video does a short review of what Cheese Mites are, what they do to cheese, what quality and food safety related risks there are, and how to prevent and eliminate them from the environment.

Lactose Free Claims

We go over what Lactose is, what Lactose Intolerance is, what dairy products have little to no lactose, what to think about in regard to "lactose free" and "reduced lactose" claims.

THIS VIDEO IS NOT TO BE CONSIDERED LEGAL ADVICE

Whole Genome Sequencing

CDR’s Alex O'Brien illustrates how Whole Genome Sequencing is used to track down food borne illness outbreaks. Special thanks to Craig Hedberg, University of Minnesota for input on this video.

Is Moldy Cheese Safe to Eat?

Mold spoilage has been around for centuries. Specifically with cheese, have you ever wondered if you could eat cheese that had mold starting to grow on it?

If you think about it, several different cheeses intentionally add molds such as Blue Cheese, Stilton, Roquefort, Gorgonzola, Brie and Camembert.

Some mold (even the one in blue cheese and white mold cheeses!) produce mycotoxins on some level, but if you are eating these cheeses in moderation, there will be no food safety issues!

If there is cheddar, parmesan, colby, or other cheeses that have molds growing on the exterior, general rule of thumb is to cut away an inch down from the cheese. This should eliminate the possibility of mycotoxin risk, as well as get rid of the undesired taste defect!

FSMA Basics for new employees

A brief overview of what FSMA stands for and some expectations of these regulations.

Toolbox Talk: Allergens in Food Manufacturing

The Center for Dairy Research's Food Safety/Quality Coordinator - Alex O'Brien talks about the basics of allergens in food manufacturing.

Zone Risk Concepts in Food Manufacturing: Toolbox Talk

An overview of Zone Risk Concepts in food manufacturing, discussing the four major zones in food manufacturing.

Calcium Lactate Crystals on Cheese - A short explanation

Calcium Lactate Crystals are a common quality defect on cheese. We go through the basics of it's what it is chemically, basic crystallization process, solubility, and discuss temperature abuse.