Penn State Extension Implementing a Food Safety System for Small-Scale and Raw Milk Cheese Plants

Project Type: Research and Education
Funds awarded in 2016: $131,271.00
Projected End Date: 10/31/2019
Grant Recipient: Penn State University
Region: Northeast
State: Pennsylvania
Project Leader:
Dr. Kerry Kaylegian
Penn State University
The purpose of this guide is to assist small-scale and raw milk cheesemakers in conducting Hazard Analyses of their processes to ensure they are producing the safest product possible and to meet the requirements of the Food Safety Modernization Act (FSMA). The companion document for this guide is the “Penn State Extension Food Safety Plan for Raw Milk Gouda Cheese Teaching Example,” which follows an example for raw milk, flavored Gouda. These two documents address the gap in materials available for the manufacture of raw milk cheese
Lisa Caprera, Penn State
Kerry Kaylegian, Penn State
Target audiences:
Farmers/Ranchers; Educators; Researchers
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.