Online Food Safety Course for Artisan and Farmstead Cheesemakers

— Written By Katrina Levine

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.