Event Start: Oct 11, 2013 - 08:30 AM
Event End: Oct 11, 2013 - 5:30 PM
This bi-lingual one-day workshop will provide FSMA-informed guidance on HACCP-based food safety specifically designed for artisan/farmstead cheesemakers.
- Review key aspects of micro-organisms most relevant to cheese safety.
- Learn best practices to maintain, monitor, and control cheesemaking operations to manage food safety concerns.
- Hear about case studies to highlight specific practices important for artisan cheesemaking operations.
Presenter: Dennis D’Amico, Assistant Professor, Animal Science University of Connecticut
OPEN to Washington producers only until September 1, 2013
September 1 Registration is OPEN to ALL cheesemakers.
Learn more and register at:
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