Robert Wills Cedar Grove Cheese, Plain WI Clock Shadow Creamery, Milwaukee WI

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2 Robert Wills Cedar Grove Cheese, Plain WI Clock Shadow Creamery, Milwaukee WI

3 Q: What s the bottom line? Kari Barrett: The more we get to know different groups, the more we realize the importance of considering the diversity of the food industry in our work. What s so important, no matter what the issue, is to hear the range of needs, concerns and possibilities. Good policy-making, in fact good decision making, involves understanding an issue from a variety of perspectives and factoring that into the actions we take.

4 VISION STATEMENT ACS is the leader in promoting and supporting American cheeses. MISSION STATEMENT ACS provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. WHO ARE OUR MEMBERS? Supporting Trade, 9% Media, 2% Other, 8% Cheesemakers, 40% Enthusiasts, 3% Academics, 4% Distributors & Brokers, 12% Retailers, 22%

5 American Artisan, Specialty, and Farmstead Cheesemaking Operations From 2016 State of the U.S. Artisan/Specialty Cheese Industry, Report of Key Findings

6 American Artisan, Specialty, and Farmstead Cheesemaking Operations From 2016 State of the U.S. Artisan/Specialty Cheese Industry, Report of Key Findings

7 American Artisan, Specialty, and Farmstead Cheesemaking Operations From 2016 State of the U.S. Artisan/Specialty Cheese Industry, Report of Key Findings

8 American Artisan, Specialty, and Farmstead Cheesemaking Operations From 2016 State of the U.S. Artisan/Specialty Cheese Industry, Report of Key Findings

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10 American Artisan, Specialty, and Farmstead Cheesemaking Operations From 2016 State of the U.S. Artisan/Specialty Cheese Industry, Report of Key Findings

11 Engagement with FDA Spring 2011 first meeting at CFSAN with FDA and ACS leadership ACS Created Academic and Regulatory Committee ACS provided input on topics including: Preventive Controls Traceability and Attribution of retail samples Listeria Risk Assessment Raw-Milk Risk Assessment Model of Listeria Risk in Soft-Ripened Cheese June 2014 Kerfuffle over Aging Cheese on Wood Boards July 2014 Michael Taylor and FDA team met with ACS food safety team at the annual meeting and presented to the membership. Agreement reached to hold 2 to 4 face to face meetings per year.

12 February 2015: FDA provided ACS with Artisanal Cheese Producer Inspections, Sample Collections, Analyses, Post Sampling Communications in response to our request for a guide that covers the steps producers can expect during an inspection, as well as when product is collected for sampling. December 2014: A meeting was held between ACS and FDA representatives in Washington, DC on topics including non-toxigenic E. coli in raw milk cheese, risk assessment of Listeria mono. in softripened cheeses, raw milk cheese testing assignment, and other timely concerns. September 2014: ACS sent a letter to William Correll, Director, Office of Compliance for CFSAN/FDA, requesting clarification on why the non-toxigenic E. coli limit for raw milk cheese was changed. August 2014: ACS sent a letter to FDA s Michael Taylor to follow-up on a number of issues including the ACS Best Practices Guide for Cheesemakers, limits for non-toxigenic E. coli in raw milk cheese, wood surfaces for aging cheese, and other timely industry concerns. In this letter, ACS confirmed a plan to meet with FDA 2-4 times annually to connect proactively on industry issues, rather than merely in response to urgent issues.

13 December 2015: A meeting was held between ACS and FDA representatives in Washington, DC on topics including non-toxigenic E. coli levels in raw milk cheese, FDA s risk assessment of Listeria mono. in softripened cheeses, and FDA s raw milk cheese testing assignment, along with the ACS Best Practices Guide for Cheesemakers. December 2015: ACS received detailed technical comments from FDA on Chapters 1-5 of our Best Practices Guide for Cheesemakers for review by ACS s Regulatory & Academic Committee. July 2015: FDA representatives presented at the ACS Annual Conference in Providence, Rhode Island. FDA announced its request for comments from the public that would assist the agency in identifying and evaluating measures that might minimize the impact of harmful bacteria in cheeses made from unpasteurized milk. May 2015: ACS sent an to Mike Taylor on the 60-day aging rule for raw milk cheese; Taylor acknowledged and thanked us for the information provided in the . May 2015: A meeting was held between ACS and FDA representatives in Washington, DC to discuss items including the timeline of a recent industry recall, updates on FDA s raw milk sampling program, FDA s risk assessment for soft-ripened cheeses, the 60 day aging rule for raw milk cheese, and issues/delays with imported cheeses to the US.

14 ACS Engagement with FDA on Food Safety and Regulatory Issues The American Cheese Society engages with regulators and other key stakeholders on a regular basis to advance issues of importance to our members. July 2017: Jenny Scott, Senior Advisor, Office of Food Safety at FDA s CFSAN, will share an update on current food safety issues impacting the cheese industry and FDA s new Food Safety Plan Builder at the ACS Conference in Denver, Colorado. May 2017: ACS leaders met with FDA representatives at their CFSAN offices. February 2017: ACS published the latest edition of its ACS Best Practices Guide for Cheesemakers, which incorporated FDA s technical comments. September 2016: A report of outcomes from ACS s July 27 Preventive Controls Working Group meeting was shared by ACS representatives at a meeting with FDA. July 2016: Dr. Nega Beru, Director, FDA CFSAN Office of Food Safety, shared an update with ACS Conference attendees in Des Moines, Iowa. February 2016: ACS sent a letter to FDA Deputy Director Michael Taylor and CFSAN Director Susan Mayne in follow up to a meeting held earlier in the month with ACS members in Washington, DC. ACS also submitted a Request for Data to FDA for information from FDA s Listeria Environmental Sampling Program and FDA s Raw Milk Cheese Sampling Program. February 2016: ACS members met with FDA Deputy Director Michael Taylor for a Listening Session on raw milk cheese in Washington, DC.

15 ACS Food Safety Initiatives Requirements for Conference Entries and Meals Fortified Board Membership Best Practices for Cheese Makers Body of Knowledge Web Seminars Conference Programs -- Denver 2017 Pittsburgh 2018 Certified Cheese Professional Safe Cheesemaking Web Hub with Innovation Center Working on Best Practices for Cheese Retailers including procurement, distribution (COAs) include more food safety in CCP exam

16 ACS Best Practices Guide for Cheesemakers Chapters: On-Farm Milk Production Raw Milk Chilling, Storage, Purchase, Transport, and Receipt Heat Treatments for Milk Microbiological Sampling and Testing Definitions and Classification of Cheese Cheesemaking Bringing Cheese to the Marketplace Current Good Manufacturing Practices and Hazard Analysis Risk-Based Preventive Controls Food Safety Plans Inspections Appendix Includes: Cornell Food Safety Documents Approved Supplier Program Product Release Non-conforming Product Recall Program Mock Recall SSOP Artisan Cheese Maker Level I Audit and Supplier Compliance Checklist Sections of a Food Safety Plan for Pepper Jack Cheese: Teaching Example Food Safety Plan Worksheets

17 Chapter 8 Current Good Manufacturing Practices and Hazard Analysis Risk-Based Preventive Controls 8.1 Qualified Facilities 8.2 Qualified Individuals 8.3 Records 8.4 Good Manufacturing Practices 8.5 Process Controls 8.6 Sanitary Cheesemaking Facilities 8.7 Equipment Standards and Maintenance 8.8 Cleaning, Sanitizing, and Storing Processing Equipment 8.9 Sanitation Controls 8.10 Pest and Waste Management 8.11 Environmental Monitoring and Testing 8.12 Foreign Material Control 8.13 Water Quality and Steam Supply 8.14 Loading, Transport, and Unloading Practices 8.15 Chemical Storage, Labeling, and Use 8.16 Calibration of Measuring, Testing, and Inspection Equipment Chapter 9 Food Safety Plans 9.1 New Regulatory Changes Product Description Product Flow Diagrams Hazard Analysis and Risk-Based Preventive Controls (HARPC) Hazard Analysis Food Safety Plan Summary Table. 157 Chapter 10 Inspections 10.1 Artisan Cheese Producer Inspections, Sample Collections, Analyses, Post-Sampling The Conduct of an Investigator Client Contact New Inspection and Compliance Mandates under FSMA Enforcement Actions What is Inspected? Traceability of Ingredients, Packaging, and Finished Product 8.18 Recall/Withdrawal Programs 8.19 Supply-Chain Program 8.20 Complaint Management 8.21 Crisis Management

18 American Cheese Society Body of Knowledge 30 June 2017 Domain 1: Health, regulations, food safety 1. Health 2. Regulations governing cheese industry procedures 3. Food safety Domain 2: Operations 1. Facilities 2. Equipment and utensils 3. Standard Operating Procedures 4. Cleaning & sanitation protocols 5. Personnel 6. Crisis management/ disaster planning Domain 3: Cheese History, Definitions, and Categorization 1. History of cheese 2. Definitions 3. Categorization Domain 4: Milk 1. Science of milk 2. Milk composition and yields 3. Milk source Domain 5: Cheesemaking 1. Science of cheesemaking 2. Ingredients 3. Cheesemaking process Domain 6: Ripening 1. Science of cheese ripening 2. Ripening parameters 3. Ripening process Domain 7: Assessment and Evaluation 1. Sensory Evaluation 2. Points of Evaluation 3. Communicating assessments Domain 8: Selling and Transporting 1. Selecting sales outlets 2. Selling cheese 3. Procuring 4. Packing 5. Logistics and transportation Domain 9: Inventory Management 1. Sourcing (inventory selection) 2. Receiving 3. Inventory management 4. Storage & shelf life guidelines Domain 10: Service 1. Types of cheese service 2. Customer service 3. Tastings and Pairings Domain 11: Business Principles and Practices 1. Research 2. Accounting and finance 3. Human resources 4. Marketing 5. Merchandising

19 The Safe Cheesemaking Hub

20 The Safe Cheesemaking Hub Total Views: 1749 Unique Sessions: 847 Top 4 Pages Online and Print Resources 43 Templates and Forms 43 Getting Started 35 Regional Support and Education 24 Top 4 Search Terms Term Frequency Listeria 29 cheese 15 cheesemaking 11 3-A 6 Top 10 Resources HACCP/Food Safety Workbook for Farmhouse Cheesemakers 24 American Cheese Society Best Practices Guide for Cheesemakers 23 FSPCA Materials 22 Control of Listeria Monocytogenes Guidance for the U.S. Dairy Industry 21 Cheese and Microbes 20 Preventive Controls Template 19 Open Source Food Safety 17 FDA Retail and Food Service HACCP 16 FDA Food Safety Modernization Act 15 Cheese Science Toolkit 14 UConn Food Safety 14 The Food Safety Modernization Act Preventive Controls Rule for Human Food Introductory Overview for Small Processors in Wisconsin 14

21 Food Safety at the 2017 ACS Conference Food Safety Strategist-in-Residence 45 minute, one-on-one sessions with a food safety expert. Kerry Kaylegian, Ph.D., of Pennsylvania State University will provide a chance to review food safety concerns in a confidential environment. Conference Sessions Got Gas? Gas Defects in Cheese with an Emphasis on Late Blowing Survivors Guide to the PC Rules Good Cheese Gone Bad Tools to Improve Cheese Consistency & Troubleshooting

22 ACS and R&A Committee Strengths Integration of Cheesemakers, Retailers, Distributors, Educators and Enthusiasts Experience w/ National and International Links Desire to Protect and Enhance the Entire Cheese Industry Collaboration with Innovation Center, IDFA/ MIF, Guilds, IAFP, WCMA, FABsafe.

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