Marcoot Jersey Creamery Comprehensive Food Safety Program

Project Overview

FNC13-918
Project Type: Farmer/Rancher
Funds awarded in 2013: $7,495.00
Projected End Date: 12/31/2015
Region: North Central
State: Illinois
Project Coordinator:
Beth Marcoot
Marcoot Jersey Creamery

Annual Reports

Information Products

Commodities

  • Animal Products: dairy

Practices

  • Animal Production: animal protection and health
  • Education and Training: on-farm/ranch research
  • Pest Management: biological control, prevention

    Summary:

    Final Report 2015 -Marcoot Jersey Creamery Food Comprehensive Food Safety Program

    Due to our updated comprehensive food safety/defense program we are presently selling 110% of our cheese that is being produced. Our dairy herd has increased to keep up the demands. We have increased employees on our farm and creamery. We are confident we provide a high quality product. Our comprehensive food safety/defense program has allowed substantial growth, therefore, assuring sustainability of our family farm.

    Introduction:

    Marcoot Jersey Creamery (MJC) is a value-added farmstead artisan creamery on Marcoot Jersey Farm, Inc in Greenville, IL. MJC is grass-based rotational grazing operation milking 65 Registered Jersey cattle. In 2009, the family began to research the different options to add value to our milking herd. In the summer of 2009, a 3200 square feet processing facility with an on-farm store and education facility was added. In March 2010 the Marcoot family began making the first wheels of cheese.

    Project objectives:

    Project Goals

    To initiate a viable food safety program based on regulatory agencies and guidelines or Standards of Practice from appropriate Industry Associations.

    Goals:
    1) to learn what is expected and
    2) to gain understanding of food safety expectations and how they apply to Marcoot Jersey Creamery (MJC) at this time.
    3) studying and developing a mindset in line with regulatory guidelines including the Food Safety Modernization Act (FSMA). This has been accomplished through much study on our own but by attending Food Safety programs with high standards such as: Food Safety and HACCP Programs for on farm, presented by Dr. Dennis D’Amico, University of Connecticut attended by John and Linda Marcoot; 10-day Cheese Making courses presented by Peter Dixon, Manchester, VT attended by Amy, Beth Marcoot and Audie Wall; all MJC employees completing successfully ServSafe National Food Sanitation Managers Course including the National Examination to gain the Illinois Department of Public Health Food Service Managers (Food Safety) Certification; as well as ongoing in-service training to all MJC staff.

    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.