Start: Jul 10, 2012 - 09:00 AM
End: - Jul 11, 2012 - 5:00 PM
Where: Westminster West, VT 05346
Details:
This two-day workshop provides training in food safety for commercial cheesemakers. 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
Learn more: http://www.dairyfoodsconsulting.com/training_haccp.shtml
Categories: Industry Events, Featured, Cheese Classes
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