Event Start: Apr 10, 2013 - 08:30 AM
Event End: Apr 10, 2013 - 4:30 PM
Burlington, Vermont 05405
Instructor: Dennis D’Amico, Ph.D.
This introductory class in the Food Safety and Artisan Cheesemaking series explores potential hazards in cheese making with a focus on those of a biological nature capable of causing food borne illness if present in cheese. Using VIAC data collected from microbiological surveillance of artisan and farmstead cheesemaking operations and related experiences, we will review specific microbial pathogens of concern, sources of contamination and interventions aimed at reducing risks both on-farm and in the processing facility. In addition we will discuss preventative control strategies cheesemakers can employ with a focus on essential pre-requisite programs such as good manufacturing practices, proper sanitation standard operating procedures and related documentation. This course will conclude with a thorough description milk quality tests and interpretation of results.
Learn more at: http://nutrition.uvm.edu/viac/index.cfm?pg=Welcome§ion=about
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