Risk Reduction Practices For Cheesemakers (ACC) (Prerequisite: Hygiene And Food Safety)

Instructor: Dennis D`Amico Risk assessment is a technique used to achieve food safety based on the principles of hazard identification, exposure assessment and risk characterization. Using VIAC data collected from microbiological surveillance of farmstead cheesemaking operations, we will review specific microbial pathogens of concern to farmstead cheesemakers, and their incidence in milk and the cheesemaking environment. Through a hands on demonstration of proper techniques of sample collection for raw milk testing and environmental analysis, we will provide instruction for performance of on farm surveillance strategies to best achieve risk reduction. Strategies to eliminate pathogens, including focus on proper sanitation, will be reviewed. Maintaining cheese quality and safety through raw milk screening and environmental analysis will achieve important food safety goals for cheesemakers. This course will conclude with a thorough description of recommended cleaning and sanitizing techniques used in cheesemaking including specific technical information regarding products that best fit the needs of small producers.