Food Safety
Dairy Food Safety Alliance
Together with the Center for Dairy Research and Dairy Farmers of Wisconsin, the Wisconsin Cheese Makers Association leads the Dairy Food Safety Alliance, a group designed to deliver the latest in food safety news to dairy product manufacturers, processors, and their suppliers.
The Dairy Food Safety Alliance meets
Learn more and get involved now. Contact Events Manager Kirsten Strohmenger.
FSMA Compliance Support
Disclaimer: The information provided in the documents below is for informational purposes only, and may not be used as a substitute for legal advice regarding food safety laws in any jurisdiction. Materials are based on compliance with federal laws. The Wisconsin Cheese Makers Association makes no representation or warranty with respect to the completeness, accuracy, reliability, or suitability of any information provided in training sessions or materials. We recommend that participants consult an attorney concerning the laws applicable to any particular situation. By utilizing the materials provided, you agree to release WCMA and their agents from any and all liability that may result from your use of the information provided in the materials.
In partnership with the Center for Dairy Research and thanks to a grant from USDA-NIFA, WCMA offers the Food Safety Systems Guide to Raw Milk Cheese Production, a document which outlines a number of suggested food safety risk mitigation steps for the manufacture of raw milk cheese. This brief guide was prepared by industry consultants Jim Mueller and Larry Bell.
WCMA is also pleased to offer Food Safety Modernization Act-compliant templates for dairy processors' Standard Operating Procedures and Records. Please review these below, and direct any questions to WCMA staff.
Standard Operating Procedures
- Allergen Control
- Brine Management
- Calibration
- Chemical Control Program
- Correction and Corrective-Prevention Action
- Customer Complaint Management
- Drug Residual (Antibiotics)
- Finished Product Specifications
- Food Defense SOP
- Food Defense Flow Chart
- Food Defense Risk Vulnerability Assessment Example
- Food Defense SOP Example
- Food Defense Flow Chart Example
- Food Fraud
- Food Fraud Vulnerability Assessment
- Foreign Material Control
- Good Manufacturing Practices
- GMP: Employee Instruction
- Hold and Release
- Hygienic Zoning-Environmental Monitoring
- Hygienic Zoning Addendum
- Internal Audit
- Internal Audit Training
- Lab Practices
- Maintenance Program
- Pest Control
- Recall Program
- Record Control
- Sanitation
- Shipping and Receiving
- Supplier Control
- Temperature Control
- Thermalization/Pasteurization
- Training Program
- Verification
- Water Quality
- Wisconsin Preventive Control Checklist (courtesy WDATCP)
Records
- Chemical Inventory Register
- Corrective Action Form
- Customer Complaint Investigation
- Customer Complaint Register
- Emergency Contact List
- EM Listeria Surveillance Monitoring
- EM Site Register
- Finished Product Specification
- Food Defense Training
- Foreign Material Register
- Glass, Ceramic, and Brittle Plastic Register
- Internal Audit Plant Inspection
- Master Sanitation
- Metal Detection Check Sheet
- Mock Recall
- Name and Initial Log
- Preventive Maintenance Program
- Record Register
- Sanitation
- Security Incident Report
- Shipping and Receiving
- Supplier Approval Form
- Supplier Register
- Temperature Monitoring Log
- Traffic Flow Map
- Training Register