The Preventive Controls for Human Foods – Dairy Foods Processing course provides standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive … Continue reading →

Preventive Controls for Human Food – Dairy Food Processing

Posted on August 20, 2018 at 11:19 am.

Written by Adam Bundy

The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization … Continue reading →

ACS T.A.S.T.E. TEST® – How to Apply

Posted on September 17, 2018 at 4:30 pm.

Written by Sarah Spira

Step-by-Step Summary of CCSE T.A.S.T.E. Test® Application Process Review the dates, deadlines, and fees for the CCSE T.A.S.T.E. Test®. Review the eligibility criteria for the CCSE T.A.S.T.E. Test®. Please note that a High School Diploma or GED is no longer … Continue reading →

ACS CCP® Exam – How to Apply

Posted on November 23, 2011 at 6:59 pm.

Written by Sarah Spira

Step by Step Summary of CCP Application Process Review the dates, deadlines, and fees for the CCP Exam. Review the eligibility criteria for the CCP Exam. Please note that a High School Diploma or GED is no longer … Continue reading →

Bylaws of the American Cheese Society, Inc.

Posted on February 17, 2011 at 6:33 pm.

Written by Adam Bundy

Approved by the Membership on August 7, 2010 ARTICLE I: NAME, LOCATION AND DEFINITIONS Section 1. Name The name of the corporation shall be The American Cheese Society. Section 2. Location The administrative offices of the association shall be in … Continue reading →

Strategic Plan 2021-2024

Posted on June 5, 2023 at 3:29 pm.

Written by Don Knox

The ACS Strategic plan was developed with broad-based direction from stakeholders coupled with a proactive eye to the industry’s future. This multi-phased strategic planning process included: Board of Directors Self-Assessment and Analysis Member Satisfaction Survey Post-Conference Survey State of the Artisan and … Continue reading →

COVID-19 Resources

Posted on March 25, 2020 at 4:29 pm.

Written by Kristina Bobrowski

To help support our community during this pandemic, our team has curated a list of resources across a variety of topics. We encourage you to utilize these resources as you look to make your own business plans and stay informed. … Continue reading →

Shipping to the ACS Conference

Posted on March 29, 2019 at 10:38 am.

Written by Sarah Spira

If you are shipping food products to be used at conference for any event, ACS requires that you complete the Product Information Form. This does NOT include SWAG bag items. If you were approved to submit a SWAG bag item, … Continue reading →

Committees and Advisory Panels

Posted on September 20, 2018 at 11:19 am.

Written by Sarah Spira

The American Cheese Society is a network of volunteer leaders who provide resources in services of our members. We’re glad for your interest in joining our committees! We will be reopening applications for our committees after the ACS 2024 Conference. … Continue reading →

Industry Honors

Posted on January 22, 2018 at 9:32 am.

Written by Sarah Spira

The American Cheese Society bestows awards upon individuals based on contributions to the industry, the support and promotion of American cheese, and volunteer service to the association. Nominations are now open and winners will be announced at the 2024 ACS … Continue reading →

Cheese Definitions and Categories

Posted on March 3, 2011 at 5:23 pm.

Written by Adam Bundy

Milk is defined in the Pasteurized Milk Ordinance as: The normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy hooved mammals. The Codex Alimentarius provides global standards for the definition of cheese: Cheese … Continue reading →