There are many free or low cost training opportunities available for dairy processors, which we include on our website in our Food Safety Toolbox.
In the toolbox we share links to some of the webinars we have run in recent years including:
- Professor Tom Ross presenting about Early Milk Collection Index (EMCI).
- Dr John Sumner presenting 4 Dairysafe Listeria webinars – these webinars provide the required background on listeria management for individuals to complete a skills and knowledge evaluation and receive a certificate of completion.
- Ray Coffey presenting about shelf-life validation.
We also share some good dairy focused courses offered by quality training providers:
- Principles of Food Safety in Dairy Pasteurisation online training offered by DWC FoodTech.
- Are you trade ready online self assessment tool, to identify if you’re ready to commence as a dairy processor, offered by Dairy Australia.
The following three online courses have been developed by Safe Food Queensland with federal funding from the Package Assisting Small Exporters (PASE) program, with support from Dairy Australia and all dairy regulators, and are available to all dairy processors throughout Australia, free of charge:
- Food recall training
- Microbiological testing in dairy manufacturing
- Understanding food safety programs
Finally, the Dairy Australia Webinar Library offers more than 200 webinars that have been developed to upskill Australian dairy manufacturers. The webinars cover all areas of dairy manufacture including Cheese, Cleaning & Sanitation, Dairy Microbiology, Emerging Technologies & Processes, Food Safety, Fresh Dairy, Ice Cream, Market Insights & Business Development, Milk, Process Optimisation, Product Development, and Sustainability.
“With the number of online training and education resources available, there really is no excuse not to be up to speed with food safety matters,” said Geoff Raven, CEO of Dairysafe.
“Of course, we’re always here to help processors and farmers with any questions they have about food safety.”