Online Food Safety Course for Artisan and Farmstead Cheesemakers

— Written By Katrina Levine
en Español / em Português

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

The Innovation Center for US Dairy® (IC) in partnership with North Carolina State University has announced a new online course, Food Safety for Artisan/Farmstead Cheesemakers.

This basic food safety course is delivered in five interactive modules, including

  • 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 course allows students to take one or more interactive module at a time, resume in the same spot if interrupted, and earn a “Certificate of Completion”.
As an introduction, the course will be offered Free (code: NCState-FREE) through the end of 2017, $140 thereafter. While the course has been designed for artisan cheesemakers, it will be valuable to all producers of dairy products at the artisan/farmstead level.

For more information and to register, visit

The course was adapted from a seminar originally created at the Vermont Institute of Artisan Cheese which was frequently delivered through the IC by Dr. Dennis D’Amico of the University of Connecticut.
This online version was developed to allow broader access to the materials with 24/7 availability from anywhere. Further acknowledgement is owed to participants of an Artisan Food Safety Advisory team whose efforts include this web-based workshop.

The advisory team includes

  • the Innovation Center for U.S. Dairy
  • the American Cheese Society, University of Connecticut, Cornell University,
  • the Center for Dairy Research, NC State University,
  • Clock Shadow Creamery,
  • Dairy Connection LLC,
  • The Ice Cream Club,
  • Jasper Hill Farm,
  • Marketing Concepts Inc.,
  • SYSCO Foodservice, and
  • Whole Foods Market.

Individuals and resources from these organizations have contributed to advance food safety for the good of the dairy industry. In addition, this group created with the American Cheese Society as a central repository of information for Artisan producers.