Innovation Center for U.S. Dairy

Small, Artisan, and On-Farm Processors

Locally produced dairy products are growing in popularity. To help small operations grow their businesses safely, the Innovation Center offers food safety resources tailored to their unique needs.

Artisan Food Safety Resource Websites

Food safety resources for small dairy producers exist but are scattered. To simplify access, the Innovation Center for U.S. Dairy, American Cheese Society, IDFA, and NIACA created the Safe Cheesemaking Hub and Safe Ice Cream Hub, offering curated links to workshops, training, guides, videos, Spanish-language tools, and state-specific resources.

Safe Cheesemaking Website

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Safe Ice Cream Website

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For a single comprehensive document on dairy food safety programs, see the guidance for control of pathogens in dairy products.


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How to Grow An Ice Cream Business Safely

This resource is designed to help companies train employees on food safety basics and food safety programs that support the production of safe, high quality dairy products. It provides an overview of the types of food safety training employees need and includes links to guidance documents, videos, visual reinforcement tools, and specialized training resources to support the training process and help companies meet regulatory requirements.

Download the Guidance Document


Training Schedule & Resources

Training employees in food safety is essential to meet regulations and ensure dairy product quality and safety. This cheese focused resource outlines required training types and provides links to guidance, videos, visual tools, and specialized programs.

Download the Food Safety Training Schedule & Resources document today.

Resources for Growing A Cheese Business Safely

Guidance documents are available in English and Spanish for cheesemakers producing specialty, Artisan or fresh style cheeses (Queso Fresco, Panela, Ricotta, Paneer, etc.). It is designed for smaller producers and highlights the basics of food safety for owners, managers, and employees with links to free supplementary resources and videos. Owners and managers can learn more about how to protect and grow a business safely by viewing the Why Food Safety Matters and How To Minimize Risks Videos, and then use the New Employee Video to train employees on Good Manufacturing Practices. Links to English and Spanish versions are available below:

How to Protect a Business: Videos for Owners and Managers

Online Food Safety Basics for Artisan Cheesemakers Course

The Innovation Center for U.S. Dairy has created an online food safety course for cheesemakers tailored to those working at small farmstead and artisan cheese facilities. This course has been developed by academics and cheesemaking experts in partnership with ACS.

REGISTER FOR FOOD SAFETY BASICS FOR ARTISAN CHEESEMAKERS

The course is available through North Carolina State University and is an introduction to controlling food safety hazards through GMPs, sanitation, good design, and environmental monitoring. As an on-demand, self-paced, self-study resource, it was designed to help cheesemakers of all experience levels by providing important information in an easy-to-use format which is accessible at the user’s convenience. The full course consists of five sections:

  • Importance of Food Safety
  • Regulations and Standards
  • Food Safety Hazards
  • Good Manufacturing Practices and Process Controls
  • Environmental Pathogen Monitoring and Testing

Online Food Safety Basics for Small/Medium Ice Cream Manufacturers

The Innovation Center for U.S. Dairy has created an online food safety course for small ice cream manufacturers. Whether you produce for your own scoop shops, sell into local retailers, or run factories this class will help you with your practices and aid in refining your food safety programs. The course was developed by a team of experts from ice cream processors of all sizes and a team of University/extension experts in partnership with NICRA.

REGISTER FOR FOOD SAFETY BASICS FOR SMALL ICE CREAM MANUFACTURERS

It is available through North Carolina State University and includes 10 interactive modules:

  • 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
  • Lesson 10: Road Map to Your Food Safety System

In-Person Artisan Food Safety Support

There are probably many resources available to help you with food safety through your local university or extension program. If you aren’t sure where to start you can: 

Interactive Map of Dairy Food Safety Experts, 
Click Your State for Local and National Resources

View Map

Ice Cream Inclusion Guidance

Inclusions in ice cream such as flavors, nuts, dough, chocolate, and variegates require careful handling to ensure safety. This reference supports developing food safety programs to prevent recalls, covering biological hazards like pathogens, chemical hazards like allergens, and physical hazards like pits, rocks, plastic, glass, or other foreign materials.

Inclusion Handling Guide

Supplier Controls Food Safety Resource Guide & Templates

This Supply Chain Controls Food Safety Resource was developed to provide templates and scenarios to help small to medium size companies assess their risks and implement a supply chain food safety plan. It includes templates and guidance on ingredient/supply controls, labeling and claims.

Artisan Dairy Producer Food Safety Initiative Resources

Jim Mueller and Larry Bell of the Artisan Dairy Producer Food Safety Initiative (ADPFSI) have created two guidance documents to help cheesemakers reduce pathogen risks.

SOP Template for Cheese Brine Creation, Storage and Maintenance

While pasteurization is the best way to reduce pathogens from milk used for cheese making, we recognize that some producers prefer to use raw milk: Food Safety Systems Guide to Raw Milk Cheese Production.

Brine Management Standard Operating Procedure

SOP Template for Cheese Brine Creation, Storage and Maintenance

Can't find what you are looking for or have a question on a specific topic or issue involving food safety? Drop us an e-mail.

Disclaimer:

The information provided on this website and in the related materials/links is for informational purposes only, and may not be used as a substitute for legal advice regarding food safety laws in any jurisdiction. The federal government restricts how raw milk may be used in cheese, and some state and local laws restrict the sale of raw milk or use of raw milk in dairy products. Training materials and presentations are based on compliance with federal laws. The Innovation Center for U.S. Dairy, makes no representation or warranty with respect to the completeness, accuracy, reliability, or suitability of any information provided in the website content, links or materials. We recommend that users of this site consult an attorney concerning the laws applicable to any particular situation. By using this site and the materials/links provided, the users agree to release the Innovation Center for U. S. Dairy from any and all liability that may result from your use of the information provided in the materials.