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. For availability contact Rachel at Tel. 802.387.4041 or email firstname.lastname@example.org Registration information and policies can be found here.