Food Safety Basics for Artisan Cheesemakers

Food Safety Basics for Artisan Cheesemakers

This online course was developed to assist artisan and farmstead cheese-makers 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 cheese-makers 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. The course begins with a welcome letter and orientation to online learning. There is a series of five lessons, each of which consists of an interactive learning module 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

The cost of developing this course was funded by the Innovation Center for U.S. Dairy.

Registration Process

There is a two-step process to register for the course. First, you’ll need to created an account in the Reporter e-store. Next, you’ll need to create an account in the Moodle learning management system. If you have a discount code, you’ll be prompted to enter it in the Reporter e-store as you check out with your shopping cart. To get started with the registration process, click the red “Register” button above.