Food Safety Basics for Artisan Cheesemakers Curriculum Now Available

This self-paced, online curriculum was developed to assist artisan and farmstead cheesemakers in developing their food safety programs and complying with food safety regulations and standards. It was developed by a collaborative group of food safety and cheese experts from the University of Wisconsin-Madison, University of Connecticut, Cornell University, and NC State University. This course is intended to equip artisan and farmstead cheesemakers with basic knowledge about food safety concepts and serve as a primer for further training programs such as how to develop and implement a preventive controls food safety management plan.

Food Safety Basics for Artisan Cheesemakers Curriculum

Food Safety Basics for Artisan Cheesemakers: Importance of Food Safety

Food Safety Basics for Artisan Cheesemakers: Good Manufacturing Practices and Process Controls

Food Safety Basics for Artisan Cheesemakers: Food Safety Hazards

Food Safety Basics for Artisan Cheesemakers: Environmental Pathogen Monitoring

Food Safety Basics for Artisan Cheesemakers: Regulations and Standards