Artisan and Farmstead

Artisan Food Safety Resource Hubs

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, American Cheese Society, International Dairy Foods Association and National Ice Cream Retailers Association have compiled some of the most relevant resources into the Safe Cheesemaking Hub and Safe Ice Cream Hub. These tools include lists and links to workshops, training, guidance documents, reference books, reference articles, Spanish-language tools, videos, cheese guilds and state-by-state food-safety resources.

New! Training Schedule & Resources

Training employees on food safety best practices is an investment that companies must make to meet regulatory requirements and to ensure the quality and safety of dairy products. This document provides an overview of the types of food safety training that employees need to learn about and links to guidance documents, videos, visual reinforcement tools, and specialized trainings to assist in the training process. 

Download the Food Safety Training Schedule & Resources document today.

NEW! Resources for Growing Your Cheese Business Safely

Guidance document in English and Spanish for cheesemakers producing specialty, Artisan or fresh style cheeses (Queso Fresco, Panela, Ricotta, Paneer, etc.). It is designed for smaller producers and highlights the basics of food safety for owners, managers and employees with links to free supplementary resources and videos to help train employees.

• Additional Links: Growing Your Cheese Business Safely
  • New Employee Video
    • English
    • Spanish
  • Printable Employee Poster with links to videos
  • Listeria Guidance Document 
  • 7 Steps to Effective Wet Sanitation
  • FSPCA Manual 
  • Dairy Facility Design Checklist
  • Equipment Design Checklist

In-Person Artisan Food Safety Support

There are probably many resources available to help you with food safety through your local university or extension program. If you aren’t sure where to start you can:

• Contact the artisan dairy food safety support hotline at dairyfoodsafetycoach@cornell.edu or 315-787-2600
• Use this new interactive 50 States Map to find resources in your state or region

Artisan Dairy Coaching Workshops – Food Safety Plan

These small coaching sessions/workshops are for companies that are creating or updating their “preventive controls” based food safety plan as required by FSMA and many buyers.  These sessions provide a review of key topics and hands-on coaching to guide attendees through the FS plan writing process for their facility. PCQI certified trainers will be present to review topics, answer questions, and share templates to facilitate your plan development.

WORKSHOP REGISTRATION

NEW! Guidance for Managing Ice Cream Inclusions

Inclusions in ice cream including flavors, ingredients, nuts, dough, chocolate, and variegates need special care and handling to ensure safety. Addressing these needs through effective food safety programs is an important way to protect your customers and minimize the risk of a product recall. This basic reference is intended to be used when developing your food safety program as it pertains to adding anything to your ice cream base with information on 1) biological (pathogens) 2) chemical (allergens), and 3) physical hazards (pits, rocks, plastic, glass, or any other foreign material.

Inclusion Handling Guide

Supplier Controls Food Safety Resource Guide & Templates

This Supply Chain Controls Food Safety Resource was developed to provide templates and scenarios to help small to medium size companies assess their risks and implement a supply chain food safety plan.  It includes templates and guidance on ingredient/supply controls, labeling and claims.

• Supply Chain Controls Food Safety Resources
  
  • APPENDIX A – Blank Ingredient/Supply Questionnaire
  • APPENDIX B – Example Questionnaire with Commentary
  • APPENDIX C – Documentation Request Form
  • APPENDIX D – Example Generic Technical Data Sheet

NEW! Dairy Brine Food Safety Best Practices

Because brine systems come in direct contact with product, it is important to make sure they don’t become a food safety issue. The Innovation Center for U.S. Dairy worked with experts with extensive brine cheese experience to identify food safety best practices. This guidance document focuses on these elements of brine management, with an emphasis on microbiological controls.

• Dairy Brine Food Safety Best Practices

Artisan Dairy Producer Food Safety Initiative Resources

Jim Mueller and Larry Bell of the Artisan Dairy Producer Food Safety Initiative (ADPFSI) have created two guidance documents to help cheesemakers reduce pathogen risks.

ADPFSI Guidance for Raw Milk Cheesemakers
While pasteurization is the best way to reduce pathogens from milk used for cheese making, we recognize that some producers prefer to use raw milk: Food Safety Systems Guide to Raw Milk Cheese Production.

Brine Management Standard Operating Procedure
SOP Template for Cheese Brine Creation, Storage and Maintenance

Retail Consortium

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

• Mission Statement
• Food Safety Level One Audit - Retail Consortium

Regulatory Information

There are local, state, and federal regulations that artisan and farmstead manufacturers must adhere to including registering your facility, having a food safety plan, and following the CFR, GMP, and other rules.   There is a great resource site which is applicable to all types of dairy products at https://guides.cheesesociety.org/safecheesemakinghub/news

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.

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.