done in person. However, time and geog- raphy constraints still exist. D’Amico is collaborating with his colleagues at North Carolina State University on a virtual real- ity simulator that will provide this train- ing. The simulation includes case studies to further enhance learning. A Food Safety Plan Coaching Workshop for small-scale dairy producers helps producers comply with the Food Safety Modernization Act (FSMA). The three- year project funded by USDA offers six workshops per year. “We’re focusing the workshop on underserved regions where there aren’t dairy foods specialists avail- able,” D’Amico says. A core group of trainers, including D’Amico, serve as national coaches and travel to each region, collaborating with regional resources and connecting produc- ers. There is one regional coach for each six participants. At the workshop, partici- pants form groups based on their stage in the FSMA process, and leave the work- shop having made measurable progress on their written food safety plan. Best Practices guides are another proj- ect undergoing a digital transformation. “We first published the Best Practices Guide for Cheesemakers in 2015, and it’s updated every two years,” D’Amico says. “However, the next version will be click- able and user friendly. Instead of a 300- page PDF, the user can click directly on the section they need. We are also devel- oping a similar toolkit for retailers. This is another collaboration with the American Cheese Society.” Consumer demand will continue to drive consumption of dairy products and local food. Even in best case scenarios, food safety issues will arise. Small-scale dairy producers and consumers can be confident that D’Amico and his team of students are searching for solutions and developing tools to share new actionable interventions. Food Safety Basics for Artisan Cheesemakers The online course Food Safety Basics for Artisan Cheesemakers was developed to assist artisan and farmstead cheese-makers in developing their food safety programs, and complying with food safety regula- tions and standards. A collaborative group of food safety and cheese experts from the University of Wisconsin-Madison, University of Connecticut, Cornell University, and North Carolina State University developed the course with funding from the Innovation Center for U.S. Dairy. The course equips artisan and farmstead cheese-makers with basic knowledge about food safety concepts and serves as a primer for further training programs such as how to develop and implement a preventive controls food safety management plan. Each of the five lessons consists of an inter- active learning module, video, and quiz. They include: • Lesson 1: Importance of Food Safety • Lesson 2: Regulations and Standards • Lesson 3: Food Safety Hazards • Lesson 4: Good Manufacturing Practices and Process Controls • Lesson 5: Environmental Pathogen Monitoring and Testing For more information on the course visit http://bit.ly/FS_Cheese. Article by: Stacey Stearns Contact Dennis D’Amico ddamico@uconn.edu animalscience.uconn.edu (Above) Cheese curds in a vat at the UConn Creamery. (Left) Dennis D’Amico giving an Extension presentation. The online safe cheesemaking hub. (Opposite page) Cheese production in the UConn Creamery. HE 2018 HIGHLIGHTS OF EXTENSION 27