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Developing a HACCP Program for Small-Scale Cheesemakers

    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.

    REGISTRATION
    Contact Peter or Rachel at 802.387.4041 or westminsterartisan@gmail.com

    Spaces in workshops will be reserved upon reciept of deposit. Fees for this workshop are $400, with $200 deposit required to secure a reservation.

    Learn more: http://dairyfoodsconsulting.com/instruction.shtml

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