Food Protection Trends - September/October 2017 - 337

TABLE 4. 2015 Artisan Cheese Food Safety Forum Participant Responses to
Questionnaire Questions (cont.)
Question

What are your impressions of the consulting and
outreach services currently available?

How do you think we can best motivate behavior
change among artisan cheese producers?

Responsesa
There is a lot available, more than previously known
Need for a singular online portal for resources
Providers need industry knowledge, not food safety generalists
Services, resources, and training vary in quality and are
geographically isolated
Costly, not an option for small producers
Collaboration for training and food safety; mentoring program;
food safety not competitive
Enhanced access to resources; clear instructions and guides;
reduced costs
Demonstrate return on investment; increased access to, and
differentiation in, markets

nb
11
6
6
6
6
10
7
4

Responses mentioned by less than four participants are not included
Number of times response was provided among the 35 questionnaires returned

a

b

Questionnaire and focus groups
Responses to open ended questions posed in the questionnaire are shown in Table 4. Although responses from focus
group discussions are not shown, they generally supported
questionnaire responses and inform the following discussion.
The three main takeaways from the questionnaire responses (Table 4) and focus group discussions (data not shown)
centered on regulatory concerns, food safety training, and
behavior change. First, there is a perception that the dialogue
between the regulatory bodies in the U.S. and artisan cheese
producers is disconnected. As discussed during Session 5
(Cheesemaker Experiences and Perspectives), cheese makers
are fearful of regulatory bodies and inspectors because of
the uncertainty of the regulatory environment and concerns
about compliance. The identification of a lack of communication and collaboration between producers and regulators
suggests a need for more discussion and greater transparency.
Participants also mentioned that regulatory approaches do
not appear to be based on science or that there is a need for
more transparent interpretation of the science as it informs
regulation (Table 4). Admittedly, on the basis of discussions
and comments, it appears that participants were largely
unaware of current research related to their industry, which
suggests that this information could be better disseminated.
Despite relatively little relevant feedback, there was a clear request for additional research on the safety of raw milk cheese
throughout the cheesemaking continuum from milking to
sale. With regard to regulation, there is also a need for validated preventive controls, including evaluation and validation of
traditional practices (Table 4).

Participants appreciated learning of the many opportunities for training available to cheese makers/owners that they
were previously unaware of. However, there is a need for
more food safety education, including the addition of more
in-depth and advanced technical material for those who have
completed the more basic levels. It was noted that many institutions offer different content and resource materials (e.g.,
templates) and that regional workshops are often developed
and taught locally without consideration for, or collaboration with, programs in other regions. Similarly, resources
developed are not widely disseminated. It was also noted that
current materials require modification to be more specific to
artisan cheesemakers (e.g., sanitary facility design). Training
should also be available to Extension educators as well as
regulators and inspectors so that they can better assist processors. This is particularly important in view of the fact that
support and knowledge vary greatly across states and regions.
As with training, participants were surprised at the number
of consulting and outreach services available. However, these
services tend to be geographically isolated and most areas
remain underserved. There is also concern that consulting
services are too costly for the smaller producers and that
some providers are simply food safety generalists with little
industry knowledge (Table 4).
DISCUSSION
Focus group discussions contributed greatly to the
synthesis of potential approaches to address the challenges
and opportunities identified. The development of a
harmonized training curriculum was frequently suggested

September/October Food Protection Trends

337



Table of Contents for the Digital Edition of Food Protection Trends - September/October 2017

Contents
Food Protection Trends - September/October 2017 - Cover1
Food Protection Trends - September/October 2017 - Cover2
Food Protection Trends - September/October 2017 - Contents
Food Protection Trends - September/October 2017 - 310
Food Protection Trends - September/October 2017 - 311
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Food Protection Trends - September/October 2017 - 328
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Food Protection Trends - September/October 2017 - 335
Food Protection Trends - September/October 2017 - 336
Food Protection Trends - September/October 2017 - 337
Food Protection Trends - September/October 2017 - 338
Food Protection Trends - September/October 2017 - 339
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Food Protection Trends - September/October 2017 - Cover3
Food Protection Trends - September/October 2017 - Cover4
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