Office Hours

Verification and Records    June 12, 10-11am EST  

Environmental Monitoring    June 15, 3-4pm EST 

Recall Plans    July 10, 10-11am EST  

Prerequisites and GMPs     July 27th, 3-4pm EST 

Supplier Controls      August 14, 10-11am  EST

Hazard Analysis     August 24, 3-4pm EST  

Process Controls     September 11, 10-11am EST 

Verification and Records     September 28, 3-4pm EST 

Allergen Controls      October 9, 10-11am EST   

Supplier Controls     October 19, 3-4pm EST   

Hazard Analysis     November 13, 10-11am EST  

Environmental Monitoring     November 16, 3-4pm EST 

Recall Plans    December 11, 10-11am EST  

Online Virtual Workshops

The online, self-paced Virtual Artisan Dairy Food Safety Plan Coaching Workshop is intended for small to mid-sized cheese, ice cream, yogurt, and other dairy food producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility. 
Register here
 

These workshops are intended for artisan cheese and dairy food producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility.   The goal of these workshops is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in the development process.  Preventive Controls Qualified Individual (PCQI) lead trainers will be present to review key food safety plan topics and after each section, participants will split into groups and develop those sections of their food safety plan with coaching from the trainers. Templates (digital and paper) will be provided to facilitate plan development; attendees are encouraged to bring their current or in-progress plans.

  1. There are NO prerequisites. PCQI certification is recommended but not required prior to enrollment.
  2. If started, attendees should bring a plan to develop. Multiple products may be grouped under a single plan; please work with the course coach (dairyfoodsafetycoach [at] cornell.edu) if you need assistance determining if products should be grouped or split.

 

These workshops are made possible through the support of a USDA grant, obtained in collaboration with Cornell University, North Carolina State University, University of Connecticut, and the Innovation Center for US Dairy.

FAQ

Artisan cheese and dairy food producers just starting off, those taking the next step in their Food Safety Plan Development, and those looking for a review of their current plans.

These workshops are NOT intended to provide PCQI certification.  Attendees are encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop. The link, along with a code, to this online training will be provided upon registration.

In-Person Workshops

July 18, 2023
American Cheese Society Conference
Des Moines, IA
https://www.cheesesociety.org/pre-conference-workshop/ 
Registration limited to 40

November 1, 2023
North American Ice Cream Association Annual Convention
Bally’s Las Vegas
Paradise, NV
Registration Coming Soon
Registration limited to 50

 

These workshops are intended for artisan cheese and dairy food producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility.   The goal of these workshops is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in the development process.  Preventive Controls Qualified Individual (PCQI) lead trainers will be present to review key food safety plan topics and after each section, participants will split into groups and develop those sections of their food safety plan with coaching from the trainers. Templates (digital and paper) will be provided to facilitate plan development; attendees are encouraged to bring their current or in-progress plans.

  1. There are NO prerequisites. PCQI certification is recommended but not required prior to enrollment.
  2. If you have started your food safety plan, you should bring your plan to develop. Multiple products may be grouped under a single plan; please work with the course coach (dairyfoodsafetycoach [at] cornell.edu) if you need assistance determining if products should be grouped or split.
  3. Attendees who wish to work on digital versions of their plans are encouraged to bring their laptops.

These workshops are made possible through the support of a USDA grant, obtained in collaboration with Cornell University, North Carolina State University, University of Connecticut, and the Innovation Center for US Dairy.

FAQ

Artisan cheese and dairy food producers just starting off, those taking the next step in their Food Safety Plan Development, and those looking for a review of their current plans.

These workshops are NOT intended to provide PCQI certification.  Attendees are encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop. The link, along with a code, to this online training will be provided upon registration.

Other Resources

SafeCheeseMaking.com – Powered by the American Cheese Society

Food Safety Preventive Control Alliance – Covering all things related to Preventive Controls for Human Foods

Innovation Center for US Dairy – Providing resources for Artisan Food Safety

www.safeicecream.org - Providing resources for Artisan Ice Cream makers

https://www.idfa.org/safeicecream/food-safety-map/ - 50 States Food Safety Map

Frequently Asked Questions

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Coaching Fellows

Sam Alcaine sitting in the lobby of Stocking Hall

Associate Professor – Dairy Fermentation
Institution: Cornell University
State: New York
alcaine@cornell.edu

Stephanie Brown OSU

Food Safety Specialist
Institution: Oregon State University
State: Oregon
stephanie.brown@oregonstate.edu

Kim Bukowski

Extension Support Specialist
Institution: Cornell University
State: New York
krb14@cornell.edu

Beth Calder

Associate Extension Professor and Food Science Specialist
Institution: The University of Maine
State: Maine
beth.calder@maine.edu

Stephanie Clark

Associate Professor
Institution: Iowa State University
State: Iowa
milkmade@iastate.edu

Sheri Cole

Assistant Professor of Practice
Institution: Oregon State University
State: Oregon
sheri.cole@oregonstate.edu

Stephanie Maggio

Post-Doctoral Candidate
Institution: North Carolina State University
State: North Carolina
samaggio@ncsu.edu

Dennis D'Amico

Associate Professor – Dairy Foods
Institution: University of Connecticut
State: Connecticut
DDAmico@uconn.edu

Anika Zuber Gianforte

Regional Dairy Processing & Marketing Specialist
Institution: Cornell University
State: New York
adz8@cornell.edu

Lisbeth Goddik

Professor
Institution: Oregon State University
State: Oregon
lisbeth.goddik@oregonstate.edu

Amanda Kinchla

Extension Associate Professor
Institution: University of Massachusetts
State: Massachusetts
amanda.kinchla@foodsci.umass.edu

Jovana Kovacevic

Associate Professor, Food Safety Extension and Research
Institution: Oregon State University
State: Oregon
jovana.kovacevic@oregonstate.edu

Taylor Oberg

Assistant Professor
Institution: Utah State University
State: Utah
taylor.oberg@usu.edu

a man in a blue shirt stands in front of a cow-patterned wall

Senior Extension Associate
Institution: Cornell University
State: New York
rdr10@cornell.edu

Clint Stevenson

Associate Professor & Distance Education Coordinator
Institution: North Carolina State University
State: North Carolina
cdsteve3@ncsu.edu

Rohan Tikekar

Associate Professor and Extension Specialist
Institution: University of Maryland
State: Maryland
rtikekar@umd.edu

Joy Waite-Cusic

Associate Professor
Institution: Oregon State University
State: Oregon
joy.waite-cusic@oregonstate.edu

Food Safety Plan Questions?

Do you have questions about your food safety plan? 

Call (315) 787-2600 for the Artisan Dairy Food Safety help line.

Dairyfoodsafetycoach [at] cornell.edu