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The process of heating milk to a specific temperature for a set period of time to kill harmful bacteria. In dairy, pasteurization ensures that milk products are safe for consumption.

The date indicating the period during which a dairy product is considered at its best quality and is safe to consume. It's important in dairy to ensure the product is sold and consumed before this date.

A written document outlining the steps a dairy operation will take to prevent food safety hazards. It includes procedures such as regular monitoring, verification activities, and record-keeping to ensure dairy products are safe.

Milk that has not been pasteurized or homogenized. In the dairy industry, raw milk must be handled with particular care to reduce the risk of contamination with pathogens.

A management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production to finished product. Dairy operations implement HACCP plans to ensure product safety.

The process of cleaning equipment and surfaces to reduce the number of bacteria to safe levels. In dairy processing, sanitization is critical to prevent contamination of milk and dairy products.

A mechanical process that breaks down the fat molecules in milk so that they stay integrated rather than separating as cream. Homogenization in dairy affects product consistency and safety, and is especially important for products like milk and cream.

A process by which a dairy product is removed from sale or distribution because of potential safety issues. Dairy operations must be prepared to execute recalls if there is evidence of contamination or food safety breaches.

A temperature-controlled supply chain that helps to maintain a consistent temperature for perishable products. In the dairy industry, the cold chain is essential for maintaining the quality and safety of milk and dairy products.