Our ongoing ACS Webinar Series offers educational sessions available exclusively to ACS members at no charge. The online format of the webinars makes it easy and convenient to “attend” from the comfort of your home or office.
ACS offers online education to its members at no cost throughout the year in the form of educational webinars. Members may view archived, recorded webinars by visiting the “Member Resources” section of our website and entering their login credentials.
- Cleaning & Sanitation (May 5, 2015)
- Navigating Third Party Audits (April 30, 2015)
- Spring Into the 2015 ACS Judging & Competition (March 10, 2015)
- So, You Want to Open a Cheese Shop? (February 25, 2015)
- Effective Communication, Handling, and Traceability (February 10, 2015)
- Agritourism Opportunities for the Modern Farmer (March 25, 2014)
- Food Safety for Farmers Market Vendors (May 21, 2013)
- ACS Judging & Competition Tutorial (April 3, 2013)
- Understanding the Joint FDA/Health Canada Assessment of the Risk of Listeriosis from Soft-Ripened Cheese (March 12, 2013)
- Surviving a Recall (February 13, 2013)
- Cheese & Social Media: Likes, Retweets, and +1 (July 17, 2012)
- Retailer Best Practices: Virtual Roundtable (February 15, 2012)
- Storage Temperatures Necessary to Maintain Cheese Safety (February 1, 2012)
- Risk Reduction in Cheesemaker Facilities (February 7, 2011)
- Preparing a HACCP Plan (February 25, 2011)
- Food Safety Modernization Act (FSMA) and Product Liability (March 8, 2011)
CLEANING & SANITATION
Held on May 5, 2015
While there are many glamorous parts of the cheese industry, it’s not so glamorous to talk about dirt and sanitation. However, more time is spent cleaning in a cheese plant than actually transforming milk into curds and whey. Cleaning and sanitation are vitally important tasks both within the cheese make facility and the retail facility. This session will walk through how cleaning compounds function and what affects their performance. Dr. Norman Marriott of Virginia Tech will help you understand how to select appropriate cleaning and sanitation compounds for your facility and how to use them effectively.
NAVIGATING THIRD PARTY AUDITS
Held on April 30, 2015
As our cheese industry continues to grow, so, too, do the demands of consumers, distributors, and retailers. With an eye toward food safety and growth, many cheesemakers are exploring third party audits to determine which option is best: GFSI, BRC, ISO 22,000. Learn from two cheesemakers (Adeline Druart of Vermont Creamery and Robert Frie of Emmi Roth USA) who have successfully navigated these sometimes tricky waters to understand the difference between BRC and FSSC 22,000, as well as to understand the costs associated with obtaining certification and how requirements can be implemented into existing operations. Attendees will also learn who to contact to assist with this process. Attendees will leave this webinar better equipped to prepare themselves, and their operation, for the continuous updates necessary to obtain and maintain their certification to answer a growing industry demand.
SPRING INTO THE 2015 ACS JUDGING & COMPETITION
Held on March 10, 2015
With spring fast approaching and the ACS Judging & Competition (J&C) Call for Entries just around the corner, the J&C Committee and a renowned team of judges are gearing up for another exciting year of evaluating your cheese and cultured dairy products. Join us for an in-depth look at the 2015 Category changes with a particular focus on the exciting changes to Category T (Washed Rind Cheese), an explanation of why the categories change each year, and what it takes to create and enter an American Original. Join John Greeley, ACS Lifetime Achievement Award recipient and founding member of the ACS Judging & Competition, as he shares the history of how competition categories are created and reviewed each year. John will be joined by Tom Kooiman, ACS Judging & Competition Chair, and Dr. Stephanie Clark, ACS Judging & Competition Technical Advisor, to help answer your questions throughout the webinar. For those who are planning to enter the 2015 Judging & Competition, this is a webinar you won’t want to miss!
SO, YOU WANT TO OPEN A CHEESE SHOP?
Held on February 25, 2015
Are you ready to get your game on? Step foot into the exciting world of cheese retail and learn from one of the industry’s leading heavyweights and an up-and-coming cheese star to see how you can get your skin in the game by opening a cheese shop of your own. Join Emilio Mignucci of DiBruno Bros. and CJ Bienert of The Cheese Shop of Des Moines as they bring you two unique yet similar perspectives on how to open a cheese shop. Nothing will be left on the table as they walk you through all aspects of creating your small business: from working with city regulators to developing a solid business plan to selecting a location and, finally, to procuring product. You’ll leave this webinar with the tools you need to get your game on!
EFFECTIVE COMMUNICATION, HANDLING, AND TRACEABILITY
Held on February 10, 2015
It’s all about the cheese! From the cheesemaker to the distributor to the retailer, and ultimately, to the customer, every step in the cheese chain plays an integral part in the movement of cheese. So, how can retailers of all sizes provide constructive feedback to cheesemakers and distributors to ensure customers are receiving the best cheese possible? Learn how to properly check-in cheeses and keep receiving logs to create an effective traceability plan. This webinar is designed to give you a greater understanding of how each step works with the next to allow those in the cheese industry to get top quality product into the mouths of the consumer. (Please note, this is an updated version of a session that was offered at the 2014 ACS Conference in Sacramento, CA).
AGRITOURISM OPPORTUNITIES FOR THE MODERN FARMER
Held on March 25, 2014
With ever-increasing consciousness about supporting locally produced specialty food, agritourism opportunities for the modern cheesemaker are about as ripe as a round of soft-ripened cheese two months past its sell-by date. Agritourism programs come in all shapes and sizes and are an excellent opportunity to generate new revenue streams, drive high-margin direct retail cheese sales, and build long-term relationships with customers. Join presenters John Scaggs, of Haystack Mountain Goat Dairy, and Laura Grey, Director of the State of Colorado’s Cultural Heritage and Agritourism Program, as they explore a variety of different programs to learn how agritourism can be incorporated into your business.
FOOD SAFETY FOR FARMERS’ MARKET VENDORS
Held on May21, 2013
No one wants to make a customer sick, and selling at farmers’ markets can sometimes present logistical challenges for food safety. Londa Nwadike, Extension Food Safety Specialist at the University of Vermont, is the featured presenter in this webinar. Her informative presentation focuses on the importance of general food safety, along with best practices for food safety at farmers’ markets.
ACS JUDGING & COMPETITION TUTORIAL
Held on April 3, 2013
Each year, the ACS Judging & Competition undergoes several changes and improvements. On Wednesday, April 3, the Judging & Competition committee hosted a webinar to help prepare ACS members for the 2013 Call for Entries. The webinar guided members through the online entry database; changes in the 2013 Category List; and how to package and properly ship cheese to Madison. It also offered some insight into the cheese receiving process in Madison, WI.
UNDERSTANDING THE JOINT FDA/HEALTH CANADA ASSESSMENT OF THE RISK OF LISTERIOSIS FROM SOFT-RIPENED CHEESE
Held on March 12, 2013
The Draft Joint FDA / Health Canada Quantitative Assessment of the Risk of Listeriosis from Soft-Ripened Cheese Consumption in the United States and Canada was published and opened for public comment in February 2013. Hear directly from Dr. Sherri Dennis, Acting Director for the Center For Food Safety and Applied Nutrition’s Division of Risk Assessment, in the Office of Analytics and Outreach, at FDA, about the research and work that went into creating this draft risk assessment. A question and answer session with Dr. Dennis follows her presentation. This ACS member exclusive is a unique opportunity to hear directly from FDA.
SURVIVING A RECALL
Held on February 13, 2013
The word “recall” often evokes powerful emotions–most notably anxiety and fear. Join three industry experts as they discuss steps that can help you avoid a recall, as well as develop a simple and effective recall program that will prepare your company for what is an avoidable and survivable event. Allen Sayler, who grew up on a small dairy farm and at one time worked as a state and FDA food safety regulator, will share his 30 years of expertise on the basic food safety programs that can help every cheesemaker prevent recalls, as well as the key parts of an effective company recall program. Kenny Mattingly from Kenny’s Farmhouse Cheese will offer insight into his experiences working with state and FDA recall enforcement staff, and share his lessons learned. And finally, when you find yourself in a recall situation, what do you say, to whom do you say it, and what method of communication should you use to tell your customers and the world your side of the “story?” Crisis communication expert Polly Ligon O’Grady, also a former dairy farm kid, will walk you through tips and best practices for effective communication via traditional and social media channels.
CHEESE & SOCIAL MEDIA: LIKES, RETWEETS, AND +1
Held on July 17, 2012
A primer on using social media to build up your biz, from the folks at Culture magazine. Nothing in life is free, but services like Twitter, Facebook and Google+ can help cement customer loyalty and build an audience for your products with just a bit of effort. Join Will Fertman and Stephanie Skinner from Culture magazine as they show attendees how to establish an effective social media presence and create an effective plan for their individual business.
RETAILER BEST PRACTICES: VIRTUAL ROUNDTABLE
Held on February 15, 2012
Following-up on work from the 2011 Annual Conference, ACS members are developing a comprehensive Standards & Practices guide for cheese retailers and distributors to promote food safety. To fully encapsulate all of our needs as an industry, we will want to have as many people as possible bring their questions, challenges, wisdom, suggestions, and feedback to the session so we can build and share together to identify key quality and safety standards. In addition to an expansive compendium of evolving FDA regulations, the resulting guide will reflect the best practices set forth by industry leaders — like you! This session was hosted by Hans Kunisch from GreenLeaf and Jonathan Richardson from Zuercher & Co.
STORAGE TEMPERATURES NECESSARY TO MAINTAIN CHEESE SAFETY
Held on February 1, 2012
Considering the variety and volume of cheeses consumed throughout the world, the incidence of food borne outbreaks associated with cheeses is extremely low. Proper cheese storage temperatures play a critical role in maintaining safe product. This session, hosted by Marianne Smukowski from the Wisconsin Center for Dairy Research, will explore the appropriate measures to be taken that will ensure proper and safe cheese storage.
RISK REDUCTION IN CHEESEMAKING FACILITIES
Held on February 7, 2011
Risk reduction has always been a critical part of doing business for cheesemakers. However, with the recent closure of several cheesemaking facilities, this subject is paramount to the continuing success of our industry. ACS is proud to offer this information-packed workshop that will help cheesemakers understand the key principles involved in FDA inspections, environmental monitoring, and reducing risk in cheesemaking facilities. This session will immediately equip you with valuable information to utilize in your daily cheesemaking operations.
PREPARING A HACCP PLAN
Held on February 25, 2011
Ranee May and Marianne Smukowski will walk you through the vital steps of preparing your company’s HACCP plan. This workshop will provide you with tangible tools for identifying your potential hazards, and will explain how you can take the steps needed to ensure food safety in your cheesemaking facility.
FOOD SAFETY MODERNIZATION ACT (FSMA) AND PRODUCT LIABILITY
Held on March 8, 2011
The Food Safety Modernization Act (FSMA), signed into law January 4, 2011, is the most significant overhaul of the nation’s food law in at least 70 years. Whether or not the law improves food safety, the law has consequences for every cheesemaking facility. Many of the FSMA’s provisions, including FDA record access and mandatory recall, are effective immediately. Cheesemakers will need to take immediate steps to review and, where necessary, modify SOPs, policies, and procedures. Overlaying the new regulatory structure is state product liability law that brings serious financial consequences to cheesemakers for exposure to food-born pathogens by consumers. Ken Odza from Stoel Rives, LLP leads the food liability practice at Stoel Rives LLP and will lead a discussion of (1) what the FSMA means in the short and long term for every FDA regulated facility and (2) some basic strategies to minimize product liability and recall exposure.