Event Start: Nov 15, 2012 - 08:00 AM
Event End: Nov 15, 2012 - 05:30 PM
Rohnert Park CA 94298
This one-day workshop will provide key information on food safety specifically designed for artisan/farmstead cheesemakers. The workshop will review key aspects of micro-organisms most relevant to cheese safety. Best practices to maintain, monitor, and control cheese making operations to manage food safety concerns will be presented along with case studies to highlight specific practices important for artisan cheese making operations. Lunch provided.
Instructors will include:
Phil Tong of Cal Poly DPTC
Dennis D’Amico of Vermont Artisan Cheese Institute
Les Wood of California Department of Food and Agriculture.