By: Carl Moody
The” brand new” Dairy Shrink and Loss Workshop is being offered June 20-21st by Cornell Dairy Foods Extension in collaboration with Mérieux NutriSciences. This workshop is designed specifically for dairy processing personnel who can prevent waste and have a direct and immediate impact on their company’s bottom line.
Participants will learn the fundamentals of product loss as it pertains to dairy processing equipment, maintenance, sampling, testing, calibrations and weight control. The workshop will focus on how proper sampling and testing, equipment maintenance, calibrations, and weight control can decrease instances of shrink and loss. Participants will be able to identify shrink hot spots and help determine strategies to manage the issues discussed. Also included is a thorough explanation of losses and will give tools to prevent future losses in the facility. Other aspects which will be covered in the training are an overview of federal milk market orders, using tools to optimize formulation based on ingredient costs, and an understanding of how to bench-mark their facility losses vs an industry/process standard.
The program will be beneficial to all personnel, but targeted specifically to production, QA/QC, and maintenance, but financial management positions will benefit as well from the content. The enhanced management of raw materials, formulation, process, maintenance and monitoring of waste streams can improve the overall financial performance of a facility as well as increased sustainability.
We encourage you to register for this course quickly as significant interest is expected. Registration is limited to 40 participants.
