“These documents are designed specifically for small-scale cheesemakers with a focus on those making raw-milk cheese,” she said. “The production of raw-milk cheese poses additional risk because there is no pathogen-kill step applied to the milk, and therefore, cheesemakers must manage the risk at various other steps in their process using a combination of hurdles.”

Kaylegian, who has conducted dairy research for nearly three decades, pointed out that she and Penn State Extension are trying to help small-farmstead cheesemakers because they often lack the personnel and resources to track important information related to production. The two or three people who work in a small cheese plant also might be running a small dairy farm, she explained.

Funded by a grant from the Northeast Sustainable Agriculture Research and Education program of the USDA, Kaylegian and her Penn State Extension colleagues developed the tools because of the challenges small-scale cheesemakers face.

“Food safety documents currently available are aimed at larger processors and do not meet the needs of smaller-scale processors and the unique requirements for raw-milk cheesemakers,” she said.

Penn State Extension said the tools include:

• “Guide for Implementing a Food Safety System in Small-Scale and Raw Milk Cheese Plants,” which provides an overview of what is needed and how to approach setting up a food safety system and conducting a hazard analysis.
• “Food Safety Plan for Raw Milk Gouda Cheese Teaching Example,” which provides a comprehensive hazard analysis that can be adapted by cheesemakers.
• A blank template for building a food safety plan.

For more information, visit https://extension.psu.edu/food-safety-plans-for-small-scale-cheesemakers, or contact Kaylegian at 814-867-1379 or kek14@psu.edu.