UNDERSTANDING AND APPLYING FOOD SAFETY PROCEDURES IN RURAL CHEESE AND WHEY PRODUCTION

Abstract

This Applied Practical Experience (APE) examined the public health challenges and regulatory demands of modern dairy production through a comprehensive field placement at Mullins Cheese and Whey Inc., a multi-facility cheese and whey manufacturer in central Wisconsin. The purpose of the APE was to strengthen the organization’s food safety and quality assurance systems by developing Global Food Safety Initiative (GFSI)-aligned policies, improving Corrective Action and Preventive Action (CAPA) procedures, and creating communication tools that support employee understanding of preventive controls. The project addressed the broader public health issue of foodborne illness prevention in dairy processing, a sector historically linked to outbreaks of scarlet fever, typhoid fever, and other milk-borne diseases. As dairy supply chains expand and processing technologies evolve, the need for robust hazard analysis, standardized sanitation practices, and clear communication becomes increasingly critical for protecting consumers. Activities conducted at the Mullins facility included policy development, hazard analysis, internal auditing design, and employee training. Methods involved reviewing regulatory frameworks, observing production processes, analyzing biological, chemical, and physical hazards, and synthesizing scientific material into public-facing educational materials. I developed multiple GFSI-aligned documents, including a Milk Protein Concentrate (MPC) hazard analysis, an internal auditing policy, a corrective action policy, a personal hygiene policy, and a color-coded cross-contamination system. I also created a new CAPA protocol to strengthen documentation and root-cause analysis. Additional activities included leading a Good Manufacturing Practices and Preventive Controls training session for production staff, producing three educational blog posts, and supervising youth food handling operations at a Door County 4-H Food Stand. These activities were supported by coursework completed in my MPH program at Kansas State University. The APE demonstrated that Mullins Cheese and Whey Inc. has adopted strong foundational food safety practices but requires updated documentation and clear communication tools to support its expanding operations. The hazard analysis revealed critical control points in MPC production, while the internal auditing and CAPA systems identified opportunities to improve consistency, traceability, and preventive action. The color-coding program and hygiene policy addressed cross-contamination risks and employee practices, and the training session improved staff understanding of the regulatory expectations. The blog posts and youth leadership experience highlighted the importance of public health education and community engagement in promoting safe food handling. The significance of this work lies in its contribution to strengthening preventive controls, enhancing organizational clarity, and supporting compliance with national and international food safety standards. Recommendations include continued employee training, routine internal auditing, integration of the CAPA protocol into digital systems, and expanded environmental monitoring as the new facility becomes operational. These findings underscore the importance of system-based approaches to dairy safety and demonstrate how applied public health training can directly support industry practices, regulatory compliance, and consumer protection. The APE ultimately reinforced the critical role of quality assurance in safeguarding the food supply and prepared me to contribute effectively to the dairy industry and public health field.