Date of Award
5-2013
Degree Type
Report
Degree Name
Master of Science (MS)
Department
Nutrition, Dietetics, and Food Sciences
Committee Chair(s)
Donald J. McMahon
Committee
Donald J. McMahon
Committee
Brian Nummer
Committee
Silvana Martini
Abstract
Current written resources for artisan cheese makers include topics concerning cheese history, cheese recipes, budget planning, culture selection, processing parameters, and only limited discussion of food safety associated with cheese manufacturing. Most often food safety discussions center on HACCP, which typically are not included in artisan cheese operation planning. Recent changes in the regulatory landscape, including the Food Safety Modernization Act, make this information timely and needed. This research is designed to identify and collect a majority of topical ideas that should be included in a Food Safety Handbook for Artisan Cheese Makers. Where possible, expansion of the ideas has been included. It is felt that this information, once collected could be put in a handbook for artisan cheese makers that would provide a day-to-day reference manual for making safe, high quality Artisan cheese.
Recommended Citation
Irish, David A., "Items to be Included in a Food Safety Handbook for Artisan Cheese Makers" (2013). All Graduate Plan B and other Reports, Spring 1920 to Spring 2023. 244.
https://digitalcommons.usu.edu/gradreports/244
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