Our New Processor Business & Food Safety Forum offered a learning opportunity for farmers considering diversification. Attendees heard “lessons from the front lines” during a panel where six farmers shared wisdom and guidance on what to consider regarding processing milk. In addition to identifying your potential product niche and learning about the value of the processing milk ordinance (PMO), farmers heard from additional experts during a panel on how to mitigate risk. Two food safety experts from Cornell University and Utah State University shared in-depth knowledge around establishing protocols early to ensure safe, high quality products. All of the materials presented throughout the day can be found below from recorded presentations to slide decks and website links & resources. If you have additional questions, please contact Kristi Spence.
Lessons Learned from the Front Lines – Farmer Panel
Panelists:
- Alan Reed, Reed’s Dairy, Boise Milk | Handout
- Steve Ballard, Ballard Cheese
- Grant Kohler, Heber Valley Artisan Cheese
- Pat Ford, Beehive Cheese
- Daniel Wavrin, Ferndale Farmstead
- Randal Stoker, Mountain Valley Farmstead Artisan Sheep Cheese
Mitigating Risk Panel
Panelists:
- Legal Considerations- Evan Roth, Sawtooth Law
- Risk Management- Sara Dorland, Ceres Risk Management | Handout
- Retail, Marketing & Merchandising- Tory Nichols, Valerian Partners
Food Safety Course
Presenters:
Sam Alcaine (Cornell University) & Taylor Oberg (Utah State University)
Questions: dairyfoodsafety@cornell.edu
Presentation Slides by Section:
- Part 1: FSMA Food Safety Plan Overview
- Part 2: Hazards and Hazard Analysis
- Part 3: Process Controls
- Part 4: Sanitation Controls
- Part 5: Allergen Control
- Part 6: Environmental Monitoring
- Part 7: Supply Chain Preventive Controls
