Science & Research

Food Safety: Artisan and Farmstead

Artisan and farmstead cheese continues to grow rapidly with unique cheese products that are sold at retail, restaurants, or farmers markets around the country.

To assure the dairy industry continues to provide safe and nutritional food products, the Innovation Center for U.S. Dairy has developed resources for artisan and farmstead cheesemakers making important food safety information more accessible.

Online Food Safety Basics for Artisan Cheesemakers Course

The Innovation Center for US Dairy, as part of the Artisan Dairy Safety Advisory Group, has created an online safe cheesemaking certificate course tailored to those working at small farmstead and artisan cheese facilities. This course has been developed by, and is now available through, North Carolina State University.


The course is intended to be an introduction to controlling food safety hazards through GMPs, sanitation, good design, and environmental monitoring. As an on-demand, self-paced, self-study resource, the Artisan Dairy Safety Advisory Group hopes it will help cheesemakers of all experience levels by providing important information in an easy-to-use format which is accessible at the user's convenience. The full course consists of five sections:
(1) Importance of Food Safety
(2) Regulations and Standards
(3) Food Safety Hazards
(4) Good Manufacturing Practices and Process Controls
(5) Environmental Pathogen Monitoring and Testing


REGISTER FOR FOOD SAFETY BASICS FOR ARTISANS


As an introduction, this $140 course is available FREE of charge until 12/31/2017, use the promotion code INTRO-FREE when registering!

Artisan Food Safety Resource Directory

There are numerous food safety resources available to Artisan and Farmstead dairy manufacturers, but they are dispersed across various locations. The Innovation Center for U.S Dairy and the American Cheese Society have compiled some of the most relevant resources into the Artisan Food Safety Resource Directory and at the Safe Cheesemaking Hub. The directory (excel file format) and Safe Cheesemaking Hub website includes lists and links to workshops, training, guidance documents, reference books, reference articles, spanish launguage tools, videos, cheese guilds and state-by-state food safety resources. Please provide suggested additions and/or comments about the Artisan Food Safety Resource Directory here.

 

Artisan Food Safety Resource Directory

 

Safe Cheesemaking Hub

 

Guidance Document for the Control of Listeria in Dairy Products


ACS Best Practices Guide for Cheesemakers


If you have suggested additions and/or comments about the Artisan Food Safety Resource Directory please share here.

Regional Artisan Food Safety Support


There are multiple universities that support food safety training for artisan and farmstead cheesemakers. Training includes educational classes, short courses and assistance with implementation of food safety processes and protocols. Below are regions, universities, contacts, and training websites that cheesemakers can contact or visit for additional food safety support.

 

Northeast East Southeast NorthCentralSouth Northwest WestSouthwest

Resources by Region Resources by Region (some resources may consider to provide support beyond core region)

 

Click a region on the left to view more information.

Northwest Region

Washington State University
Attn: Karen Killinger
E-mail: karen_killinger@wsu.edu
Phone: (509)335-2970
Website: http://creamery.wsu.edu/

Idaho State University
Attn: Jeff Kronenberg
E-mail: jkron@uidaho.edu
Phone: 208-364-4937
Website: http://www.techhelp.org/

Oregon State University
Attn: Liz Goddick
E-mail: lisbeth.goddik@oregonstate.edu
Phone: 541-737-8322
Website: http://oregonstate.edu/foodsci/dairy/welcome.htm

North, Central, South Regions

University of Wisconsin—Center for Dairy Research
Attn: Marianne Smukowski
E-mail: msmuk@cdr.wisc.edu
Phone: 608-265-6346
Website: https://www.cdr.wisc.edu/

University of Minnesota
Attn: Tonya Schoenfuss
E-mail: tschoef@umn.edu
Phone: 612-624-3090
Website: http://northcentralcheese.org/education/continuing-education/

Michigan State University
Attn: John Partridge
E-mail: partridg@anr.msu.edu
Phone: 517-355-7713
Website: http://msue.anr.msu.edu/topic/info/dairy

Northeast Region

Cornell University
Attn: Rob Raylea
E-mail: rdr10@cornell.edu
Phone: 607-255-7643
Website: http://dairyextension.foodscience.cornell.edu/extension-calendar

University of Vermont
Attn: Catherine Donnelly
E-mail: Catherine.Donnelly@uvm.edu
Phone: 802-656-5495
Website: http://www.uvm.edu/nfs/?Page=donnelly.php&SM=peoplesubmenu.html

University of Connecticut
Attn: Dennis D’Amico
E-mail: ddamico@uconn.edu
Phone: 860-486-0567
Website: http://animalscience.uconn.edu/uconncreamery.php

West, Southwest Regions

California State Polytechnic University Attn: Phil Tong E-mail: ptong@calpoly.edu Phone: 805-756-6101 Website: http://www.dptc.calpoly.edu/content/short_courses

Utah State University Attn: Carl Brothersen E-mail: carl.brothersen@usu.edu Phone: 435-797-3483 Website: http://www.usu.edu/westcent/

East Region

Pennsylvania University
Attn: Kerry Kaylegian
E-mail: kek14@psu.edu
Phone: 814-867-1379
Website: http://foodscience.psu.edu/directory/research-areas/food-engineering-and-processing

Southeast Region

North Carolina State University
Attn: Gary Cartwright
E-mail: gcart@ncsu.edu
Phone: 919-513-2488
Website: HowlingCow.com

Retail Consortium

The Innovation Center for US Dairy partners with retailers in supporting food safety through educational/training programs. For more information on the Retail Consortium:

 


Regulatory Organizations/Information

Stay current with changing food safety requirements
There are both state and federal regulations that artisan and farmstead cheese manufacturers must adhere to. It is recommended that prior to manufacturing, the artisan and farmstead producer have a very good understanding, adhere to, and keep current with changing food safety requirements. As stated in this website disclaimer, the information provided on this website and in the related materials/links is for informational purposes only, and may not be used as a substitute for legal advice regarding food safety laws in any jurisdiction. The following are links to several websites that can provide useful information but does not represent the entire regulatory requirements that must be followed.

Regarding state regulations, it is recommended that the artisan and farmstead operator contact local State Agricultures to determine specific rules and regulations for the state where farm is located.

Understand federal regulations The FDA is responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation's food supply, cosmetics, and products that emit radiation. The FDA has federal authority of artisan and farmstead cheese processing. Below are specific topics and FDA website links that impact the artisan and farmstead operations.

 


Code of Federal Regulations

 


Food Modernization Act that applies to farmstead and artisan cheesemaking

 

Contact Us

Can't find what you are looking for or have a question on a specific topic or issue involving food safety? Drop us an e-mail and we will respond within 48 business hours with a response.


Disclaimer:
The information provided on this website and in the related materials/links is for informational purposes only, and may not be used as a substitute for legal advice regarding food safety laws in any jurisdiction. The federal government restricts how raw milk may be used in cheese, and some state and local laws restrict the sale of raw milk or use of raw milk in dairy products. Training materials and presentations are based on compliance with federal laws. The Innovation Center for U.S. Dairy, makes no representation or warranty with respect to the completeness, accuracy, reliability, or suitability of any information provided in the website content, links or materials. We recommend that users of this site consult an attorney concerning the laws applicable to any particular situation. By using this site and the materials/links provided, the users agree to release the Innovation Center for U. S. Dairy from any and all liability that may result from your use of the information provided in the materials.