Developing a Food Safety/Risk Reduction Program for Small-Scale Cheesemakers

 TBA, email for more information 

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 westminsterartisan@gmail.com  Registration information and policies can be found here.