Two FSMA Compliance Training Opportunities in ME and MA in 2016

August 23-25 the University of Maine Cooperative Extension is offering a FSPCA Preventative Controls for Human Food Certification Training workshop on their Orono Campus for $250/person for Maine businesses. This course will cover everything a food processing company will need to know to comply with the newly implemented Food Safety and Modernization Act (FSMA), including the opportunity to become a certified Food Safety Qualified Individual. For more information and a registration link visit

The Mass Cheese Guild has also arranged for a similar course that will be held on the UMass Amherst campus November 2 – 4. For complete details and registration visit


60 Day Rule News

As I have been warning Guild members for the past few years, the FDA has now publicly announced that it will abandon the “60 Day Rule” allowing the sale and nationwide distribution of cheeses aged > 60 days.

In advance of this decision the FDA conducted pathogen testing aimed at raw milk cheeses produced by smaller cheese makers across the United States.

In announcing that the FDA would be revising the 60 Day Rule at this year’s ACS Conference, the FDA released the findings of their “swabathon” which found LESS than 1% contamination rate of finished products resulting in NO illnesses or deaths. Whether or not the FDA states this, it is an exceedingly low contamination rate that is most likely as low or lower than that found on cheeses made with pasteurized milk…it’s just unfortunate that the FDA overlooked the opportunity to conduct a parallel study on pasteurized milk cheeses for comparison. Oh snap.

I was about to send around the link to the FDA announcement, but then this dropped into my email box this morning (and if you haven’t already subscribed to Fletcher’s fun and informative newsletter, I’d recommend that you do so…). The link to the FDA statement is included along with Fletcher’s overview of the situation. (She was sitting in the audience along with Jessie and Jillian at the ACS Conference when Dr. Nega Beru, head of FDA’s Office of Food Safety, made the announcement.)

DO NOT ASSUME that this means raw milk cheese will be regulated out of existence, or even that the age of legal raw milk cheese will be lengthened. There has been a ton of scientific work among dairy scientists around the world in the last 10 years that show how many companies consistently produce safe raw milk cheeses of all ages. Organizations like the American Cheese Society have gathered up much of this scientific evidence for the FDA’s review, and federal legislators have publicly reminded the FDA of their promise to base all of their food safety rules on widely accepted scientific methods using public data, and pointed out several cases where they have not done that. In a best case scenario the regulation of raw milk cheeses will be process based (like the pasteurization rule) and not time based — cheesemakers using Best Practices processes (such as those regulated into law in Britain, and/or those currently being refined by ACS) will be able to sell any cheese whether it starts as raw milk or not.

Therefore this is one more reason for cheesemakers everywhere to participate in the public discussion, as well as to actively support those organizations (business and government) that are doing the work to make sure the FDA follows through on their promises. We must make our voice heard in this timely debate.

2016 Open Creamery Day – Sunday, October 9

10am to 3pm at creameries statewide
Presented by the Maine Cheese Guild

Always the Sunday of Columbus Day Weekend

At this annual statewide event you will have an opportunity to meet Maine cheesemakers and their animals at the farm, tour creameries, talk, taste and purchase cheese, and much more.

For more information, updates and a map of participating farms, visit our Open Creamery Day Page where we will be providing additional information as it becomes available.