Cheese Safety and Quality Assurance, short course-online
This short course is offered over zoom. Food safety principles are reviewed and information targeted to the cheese maker. The class will learn how to assess the risk associated with various cheese making processes, and how to mitigate risk via good manufacturing practices (pre-HACCP) including effective cleaning and sanitation protocols, and HACCP based hazard control. The technical principles of quality assurance in the cheese industry will also be discussed. Finally, the course includes training on the regulations and policies that govern cheese making in Canada.
Event Details
Date: Jul. 21 — 22, 2026
Time: 9:00 AM - 4:00 PM
Organizers:
- Department of Food Science, University of Guelph
519-824-4120 x 53875
Cost: CAD$1000
