Event Calendar

HACCP: Developing a Food Safety/Risk Reduction Program for Small Scale Cheesemakers

    Event Start: May 12, 2014 - 09:00 AM

    Event End: May 13, 2014 - 04:00 PM

    Westminster, VT

    This two-day session provides training in food safety for commercial cheesemakers. Utilizing Peter\’s HACCP-Based Program Manual, this session will prepare participants to design and implement a HACCP program appropriate for small-scale artisan cheesemaking operations. Participants will work on elements of the HACCP program including

    • Product Descriptions
    • Cheese Production Flow Charts
    • Critical Control Points
    • Prerequisite Programs

    For more information: http://www.dairyfoodsconsulting.com/instruction_haccp.shtml

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