The Innovation Center for U.S. Dairy said that food safety resources for small and artisanal ice cream manufacturers, including an online class and technical support, are now available. These initiatives, which are similar to tools created in 2017 for the artisan/farmstead cheese community, are designed to help companies mitigate their food safety risks.

This initiative is being led by the Innovation Center for U.S. Dairy, a Rosemont, Ill.-based organization founded by dairy farmers in 2008 to convene the entire industry on common goals and opportunities. Innovation Center experts formed the Artisan Ice Cream Food Safety Advisory Team, which includes the National Ice Cream Retailers Association, International Dairy Foods Association, academics, company owners and food safety experts from across the dairy industry.

“We created these tools with input from the owners of small ice cream companies and learned what can most effectively work for them,” said Tim Stubbs, vice president of product research and food safety for the Innovation Center for U.S. Dairy. “As a result, we think these resources have been designed in a way that these companies can help assure consumer confidence in their products.”

The resources include an online course offered through North Carolina State University titled “Food Safety Basics for Artisan Ice Cream Makers.” The course comprises 10 interactive modules on the importance of food safety, identifying hazards, preventive controls, design, plant practices, sanitation and environmental monitoring. The course is available free through July 31, 2020 (discount code INTRO-FREE). Visit or for information.

A new website — — is hosted by IDFA and offers self-study resources, guides, templates and tools designed to quickly help manufacturers, the Innovation Center for U.S. Dairy noted. Also available are workshops that provide direct coaching and technical support for small businesses as they write their food safety plans.

Information about the workshops or one-on-one food safety support is available by calling 607-255-3459 or e-mailing More information can be found at