Developing a HACCP Program for Small-Scale Cheesemakers

PLEASE NOTE: This workshop is taught by others (not Sandor).

October 18 – 19, 2014

This two-day session provides training in food safety for commercial cheesemakers. Utilizing Peter’s HACCP-Based Program Manual, this session 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 session will be held in Westminster, Vermont. Address and directions will be sent upon registration.

REGISTRATION
For availability contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com

Spaces in sessions will be reserved upon reciept of registration and deposit. Fees for this session are $400, with $200 deposit required to secure a reservation. Please fill out 2014 WAC Registration Form, make checks payable to Westminster Artisan Cheesemaking and send to:

Westminster Artisan Cheesemaking
131 West Parish Road
Westminster West, VT 05346

http://www.dairyfoodsconsulting.com/instruction_haccp.shtml

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