Utah State University DigitalCommons@USU All Graduate Plan B and other Reports Graduate Studies 5-2013 Items to be Included in a Food Safety Handbook for Artisan Cheese Makers David A. Irish Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/gradreports Part of the Food Science Commons Recommended Citation Irish, David A., "Items to be Included in a Food Safety Handbook for Artisan Cheese Makers" (2013). All Graduate Plan B and other Reports. 244. https://digitalcommons.usu.edu/gradreports/244 This Report is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Plan B and other Reports by an authorized administrator of DigitalCommons@USU. For more information, please contact
[email protected]. i Items to be Included in a Food Safety Handbook for Artisan Cheese Makers by David A. Irish A plan B thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF FOOD SAFETY AND QUALITY Approved: Donald. J. McMahon Brian Nummer Major Professor Committee Member Silvana Martini Committee Member UTAH STATE UNIVERSITY Logan, Utah 2013 ii Copyright © David A. Irish 2013 All Rights Reserved iii ABSTRACT Items to be Included in a Handbook of Food Safety for Artisan Cheese Makers by David A. Irish, Master of Food Safety and Quality Utah State University, 2013 Major Professor: Dr. Donald J. McMahon Department: Nutrition, Dietetics and Food Sciences Current written resources for artisan cheese makers include topics concerning cheese history, cheese recipes, budget planning, culture selection, processing parameters, and only limited discussion of food safety associated with cheese manufacturing.