Food Safety Basics for Ice Cream Makers


Food Safety Basics for Ice Cream Makers

This online training course is designed for small to medium size ice cream and frozen dessert manufacturers as an introduction to food safety practices and to assist in the development of their food safety programs.  The course was developed by North Carolina State University in collaboration with a team of food safety and ice cream industry experts.  The content consists of ten easy to follow, interactive modules with practical guidance on important food safety topics.  It can be taken in one sitting or over time to fit your schedule.  This course is intended to equip ice cream makers with basic knowledge about food safety concepts and serve as a primer for further training programs.

Lesson 1: Importance of Food Safety

Lesson 2: Food Safety Hazards

Lesson 3: Overview of Food Safety Control Strategies

Lesson 4: Good Manufacturing Practices

Lesson 5: Allergen Controls

Lesson 6: Cleaning and Sanitation

Lesson 7: Supply Chain Controls

Lesson 8: Process Controls

Lesson 9: Environmental Pathogen Monitoring and Testing

Lesson 10: Road Map to Your Food Safety System

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 create 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.