COVID-19 is already changing the way we interact with and produce food. As we each look to control the spread and impact of COVID-19, there are many questions around the risks associated with food production and to our employees to ensure that a safe and robust food supply is maintained for the public.
Food safety entails specific methods and procedure for the handling, preparation, and storage of food in ways that prevent foodborne illness. Food safety systems help to ensure the safety of your food products, protecting both your consumers and your business.
This website is intended to assist you in developing plans for your facility through examples, food safety plan templates, resources, and practical information such as Good Manufacturing Practices.
Regulations and Standards of Identity
- US Food and Drug Administration;Grade "A' Pasteurized Milk Ordinance
- US Food and Drug Administration Electronic Code of Federal Regulations
- Standards of Identity: Milk and Cream
- Standards of Identity: Cheese and Related Products
- Standards of Identity: Frozen Desserts
Food Safety Programs
Cornell Dairy Factsheets available for download from Cornell Box
- Basic Dairy Microbiology
- Recommendations for Improved Shelf Life
- Raw Milk:Dangers of Consumption- Consumer Sheet
- Coliform Bacteria- Indicators in Food and Water
- Dairy Starter Cultures- General Characteristics
- Listeria monocytogenes in the Dairy Environment