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Food Safety and Artisan Cheesemaking: Advanced Risk Reduction Practices American Programs

    Event Start: Nov 7, 2012 - 08:30 AM

    Event End: Nov 7, 2012 - 05:00 PM

    Burlington, Vermont 05405

    Dennis D`Amico, Ph.D. With the implementation of the Food Safety Modernization Act of 2011, HACCP-based food safety plans and related pre-requisite programs will become a regulatory requirement. Proactive implementation of a risk reduction program now will better prepare producers for forthcoming regulation. The VIAC Advanced Risk Reduction Practices and Programs course builds upon core knowledge of dairy hygiene, essential good manufacturing and hygiene practices, sanitation standard operating procedures and other pre-requisite programs to help producers improve their operations and achieve food safety by preventing, monitoring and reducing food safety risks in critical areas of food safety before they become regulatory or affect the consumer. The main focal points of this class include the discussion of bacteriostatic and bactericidal control points in the manufacture of cheese, validating and verifying the efficacy of said preventative controls, environmental pathogen control and monitoring as well as raw ingredient and product pathogen testing.

    For more information: http://www.uvm.edu/viac

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