EAS Consulting Group has recently enhanced its dairy processing and regulatory issues. Dairy plants and companies need look no further than EAS Consulting Group, for in-depth dairy processing regulatory compliance assistance on regulations covered by state, FDA and USDA Agricultural Marketing Service requirements.
EAS’ Dairy Consulting Team is focused on improving operational and product safety and regulatory compliance. Specific team capabilities include improving processing efficiencies; management, supervisory and staff training including the new EAS “Dairy 101” Seminar; complete labeling and nutritional services including labeling claims and GRAS notifications; product development; FD & C as well as FSMA compliance; USDA Dairy Plant Survey and Grading compliance and NCIMS Grade “A” program compliance.
The Team provides reviews of written operational programs as well as a full range of on-site assessments identifying opportunities for improvement in the areas of FDA regulations, USDA dairy plant survey program, Grade “A” Pasteurized Milk Ordinance Compliance as well as private third party certification systems such as Safe Quality Foods (SQF), British Retail Consortium (BRC) and Food Safety System Certification (FSSC) 22000 as well as current food Good Manufacturing Practices (cGMPs) and Hazard Analysis and Critical Control Points (HACCP) /Hazard Analysis and Risk Based Preventive Controls (HARPC). EAS experts provide a detailed analysis of a firm’s state of readiness as well as thoughtful and practical strategies for improving compliance.
Whether a farmer, warehouse, transport company or dairy plant processing drinking milk, creams, sour cream, buttermilk, yogurt, cheese, ice cream, concentrated and/or dried milk and milk products, EAS consultants have the technical expertise that can provide peace of mind. Our consultants have FDA and USDA experience and many have also worked in the dairy industry, dairy focused trade associations as well as state-based agriculture programs.
EAS covers all aspects of the dairy industry from:
- Raw milk and finished dairy product chemistry, microbiology, functionality
- Milk components including milk and whey proteins, milkfat fractions and their byproducts
- Processing technologies including drinking milk; standard and non-standardized cheeses; ice cream, heat-based pasteurization, membrane filtration, heat-concentration, drying and aseptic processing
- Technical guidance for building dairy plant quality assurance and food safety programs
- Plan review including simple remodeling, processing line additions to full green-field builds
- An overview of the US regulatory environment and specific government requirements
- FDA’s FSMA & the Preventive Controls for Human Foods and how these regulations impact the dairy industry