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The importance of control over milk as a perishable food product needs no emphasis. Milk, pasteurised or unpasteurised, is offered to the consumer as packed milk or as retail bulk milk.
Retail bulk milk, whether pasteurised or unpasteurised, is known to be a product exposed to a higher degree of food safety risks due to the unique practices during the collection, handling, transportation, processing and sale thereof.
With this webinar the focus will be on the identification and practical ways to reduce these risks to obtain a safe and good quality product.
MORE ABOUT OUR SPEAKER
Jacqueline Odendaal
Technical Manager, Dairy Standard Agency
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Jacqueline achieved a BSc (Agric) Food Science & Technology degree at the University of Pretoria.
She started her career at the Training Board for the Dairy Industry where she discovered her passion for training and development.
The Training Board ceased to exist in 2000 which led to a new direction in her career. She was employed by Sensory Assignments Africa and later McCormick SA to conduct market research in the food industry by means of sensory evaluation.
Her passion for training remained and fortunately had an opportunity to return to the dairy industry as a training consultant for SAMPRO (South African Milk Processors Organisation) and later had the exciting experience of being part of Creating Competence.
Currently, she is part of the Dairy Standard Agency team as Technical Manager, where she assists with information, communication and education programmes in workgroups, provides consultation and acts in an advisory role to milk producers and dairy processing companies.
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