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Safe Cheesemaking Hub: Getting Started

Food Safety Resources for Cheesemakers

What's In This Guide

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Courses and Workshops
Extension Programs
Dairy Research Centers
Regulatory Agencies by State
Guilds

Useful Websites

The Microbiology of Cheese

Now Available: Food Safety Plan Builder

How to Use Safe Cheesemaking Hub

Welcome to the

Safe Cheesemaking Hub

Welcome to the Safe Cheesemaking Hub! This is a compendium of food safety resources selected and organized to help cheesemakers easily find the information they need. 

Learn More About: The Food Safety Modernization Act

More Cheesemaking Resources

ACS Best Practices Guide for Cheesemakers

Food Safety Publications

The International Dairy Federation (IDF) has created a number of Fact Sheets on topics related to safe cheesemaking, from the use of wood boards to raw milk.  A full listing can be found below. 

HARPC vs. PCHF? What's the difference?

The FDA Food Safety Modernization Act is a set of rulings that that seek to strengthen the food safety system. FSMA is comprised of 7 rules:

  • Accredited Third-Party Certification Rule
  • Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals Rule
  • Mitigation Strategies to Protect Food Against Intentional Adulteration Rule
  • Preventive Controls for Food for Animals Rule
  • Preventive Controls for Human Food Rule
  • Sanitary Transportation of Human and Animal Food Rule
  • Standards for Produce Safety Rule

The Preventive Controls For Human Food (PCHF)  is one component of the legislation, and can be found in 21 CFR 117, “Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food” (HARPC). The ruling outlines updated and revised requirements for current good manufacturing practice for human food (CGMPs), for hazard analysis and risk-based preventive controls for human food (PCHF), and related requirements. For consistency across the industry, ACS shall be using PCHF in place of HARPC on this website as it is the preferred term.