Food Safety Resources

For Artisan Ice Cream Manufacturers & Suppliers

  1. The Food Safety Resolution
  2. Online Ice Cream Food Safety Course
  3. Tools and Resources You Can Use
  4. Food Safety Plan Coaching
  5. Listeria Control Guidance Document

For Scoop Shops

  1. The Food Safety Resolution
  2. ServSafe
  3. Food Code
  4. Online Ice Cream Food Safety Course
  5. NICRA Food Safety Page

Tools and Resources You Can Use

The Food Safety Resolution

Feel like you have good programs in place?  Not sure where to start? Regardless of where you are in your food safety journey, please join us in making The Food Safety Resolution by taking the first step of completing a self-audit/food safety assessment. Use this simple checklist and the self-audit templates below to take a deeper look at your facility with food safety in mind.  This exercise will also help you assess your current product/business for risks related to pathogens, allergens, and extraneous materials.

Download the checklist here.

Download self-audit templates here:

Cornell University Artisan Dairy Food Safety Coaching

national dairy food safety support effort is up and running to support artisan dairy producers – cheese, yogurt, milk, ice cream, cultured products, and other dairy-based foods – in their pursuit of reviewing, implementing, and improving their food safety practices. This work is accomplished through coaching workshops designed to help Artisan’s distill food safety regulation and develop food safety plans specific to their businesses, access to food safety experts for consultations on food safety questions and access to online resources for food safety education and food safety plan development. For one-on-one ice cream food safety consultation and plan review assistance contact or call 315-787-2699

Ice Cream and Frozen Desserts Labeling Manual

Access and purchase the Ice Cream and Frozen Desserts Labeling Manual (2019 Edition)

Penn State University Good Manufacturing Practices

Access food safety procedures and documents to support Good Manufacturing Practices and Policies.

Dairy Food Safety Alliance

Together with the Center for Dairy Research and Dairy Farmers of Wisconsin, the Wisconsin Cheese Makers Association leads the Dairy Food Safety Alliance, a group designed to deliver the latest in food safety news to dairy product manufacturers, processors, and their suppliers. The Alliance features FSMA compliant standard operating procedures and record keeping templates for dairy product manufacturers, processors, and suppliers.

Food Safety Plan Creation

User-friendly tools and templates in this section were contributed by existing ice cream manufacturers to provide access to commonly used forms you can implement in your food safety plan to make your day-to-day operations safer.

Dairy Industry Pathogen Control Guidance

Controlling Pathogens in Dairy Processing Environments Guidance: Guidance for the US Dairy Industry” provides best practices for controlling Salmonella, Listeria monocytogenes, and Cronobacter sakazakii and builds upon “Control of Listeria monocytogenes: Guidance for the U.S Dairy Industry” that was issued in 2016 The “Control of Listeria monocytogenes: Guidance for the U.S Dairy Industry” focuses on best practices for controlling Listeria monocytogenes.  Both guidance documents follow a simple graphic to share knowledge and help establish effective pathogen controls in a dairy manufacturing facility.   The “Control of Listeria monocytogenes: Guidance for the U.S Dairy Industry” is also available in a Spanish language version.


ServeSafe allows participants to earn nationally-accredited food safety certification from the National Restaurant Association. Learn about foodborne illness, how to prevent it and how to train employees in food sanitation. Choose from several online, classroom and language options

Food Code

The U. S. Food and Drug Administration (FDA) publishes the Food Code, that assists in food control by providing scientifically sound technical and legal basis for regulating restaurants and grocery stores and institutions such as nursing homes. Resources are posted to help establishments train employees on health and hygiene and ensure they are meeting safe food handling guidelines .

Dairy Practices Council Educational Guidelines

Access the Dairy Practices Council educational guidelines which contain practical, timely information about sanitation, procedures, and general good practices that relate to the dairy farm and dairy manufacturing facilities. For a catalog of resources for purchase follow this link.

Guide to FDA Inspections & Preparing for a Recall

The Guide to FDA Inspections & Preparing for a Recall is intended to help dairy companies understand their rights and obligations with respect to FDA requirements and inspections, as well as those of the agency’s inspectors. The 74-page publication is arranged in two parts. Part I includes a quick guide to FDA inspections, background information and guidelines regarding requests for records, samples and post-inspection procedures. Part II covers general information on recalls, how to develop a recall plan and details on the Reportable Food Registry. Each part contains sample forms and exhibits for quick reference. The guide is available for purchase from the IDFA website.

Crisis Preparedness Toolkit for Dairy Processing Companies

We have all seen news coverage of food recalls that demonstrate how important it is for the dairy industry to speak with one voice when food safety is called into question. The entire industry can be impacted by the way one entity responds. This Crisis Preparedness Toolkit for Dairy Processing Companies was developed to provide a template to develop or expand your company’s crisis plan, help your company prepare for public perception crises related to your product and further the dairy industry’s overall crisis preparedness by uniting the industry with complementary plans.

3M and Cornell University Environmental Monitoring Handbook for the Food and Beverage Industries

This handbook is intended to provide general guidance on how environmental monitoring may serve as either validation or verification of specific prerequisite programs (e.g., sanitation and sanitary equipment design) or may be more generally seen as a strategy to monitor the environment for unhygienic conditions.

This resource center is a collaboration between the following industry and trade associations:

Food Safety Questions? Contact

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