Event Start: Mar 15, 2013 - 09:00 AM
Event End: Mar 16, 2013 - 04:00 PM
Westminster West, VT 05346
This two-day workshop provides training in food safety for commercial cheesemakers. Utilizing Peter’s HACCP-Based Program Manual, this class 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
This workshop will be held in Westminster, Vermont. Address and directions will be sent upon registration.
Contact Peter or Rachel at 802.387.4041 or firstname.lastname@example.org
Spaces in workshops will be reserved upon reciept of deposit. Fees for this workshop are $400, with $200 deposit required to secure a reservation.