Artisan/Farmstead Cheesemaker Food Safety Training

Program Goal: The course was designed to assist Artisan and Farmstead Cheese-makers to develop/refine their food safety programs to protect consumers and comply with food safety regulations. It is intended to equip cheese-makers with knowledge of basic food safety concepts and introduce a number of best practices/preventive controls.  The class was developed at North Carolina State University in a collaborative effort of food safety and cheese experts from the University of Connecticut, the Center For Dairy Research, Cornell University, the Innovation Center for US Dairy, and includes extensive input from Artisan Cheesemakers.  The course begins with a welcome letter and orientation to online learning and then has five interactive learning modules with professional voiceover, video, and an accompanying quiz:
 
Lesson 1: Importance of Food Safety
Lesson 2: Regulations and Standards
Lesson 3: Food Safety Hazards
Lesson 4: Good Manufacturing Practices and Process Controls
Lesson 5: Environmental Pathogen Monitoring and Testing

Learning Objective: To educate cheese-makers about artisan cheese making and learning about the safety and practice behind it.

Program Components: Online Course

Program Participants: Businesses; General Public/Community/Family; Government Agencies; Schools and Colleges

When: Varies

Website: https://foodsafety.ncsu.edu/food-safety-basics-artisan-cheesemakers/

Program Contact

Dennis D'Amico
ddamico@uconn.edu