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Develoment, Implement and Evaluation of Online Food Safety Course for Small Scale Ice Cream Makers

Investigators
Stevenson, Clint
Institutions
North Carolina State University
Start date
2018
End date
2020
Objective
Abstract: We will repurpose the previously implemented online course on food safety for artisancheesemakers and customize the content so it is relevant for small scale ice cream makers. The course will address the importance of food safety, food safety standards and regulations, food safety hazards, good manufacturing practices, and environmental monitoring. Due to the nature of making ice cream, special attention will be paid to dearly communicating salient concerns for ice cream makers such as supply chain preventive controls (e.g. adding ready to eat cookie dough to ice cream products; and properly serving ice cream in a store-front for ice cream makers who both produce and retail their products). The Innovation Center for U.S. Dairy will provide access to industry experts who will provide feedback on design plans for the course. NC State University will design and develop a beta version of the training program and then collect feedback from select small scale ice cream makers. The final product will be delivered by NC State University, who will also award certificates of competition. NC State University will evaluate the quality of the program and its impacts. A registration fee of $9.37 will be charged to course participants and this fee will be used to maintain the course e-store and learning management system.​ Objective: ​Design, develop, implement, and evaluate an online food safety course for artisan ice cream makers
Categories
Education and Training
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Food Defense and Integrity
Commodities
Dairy