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

 December 14 - 15, 2015  

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.  

Cost is$400 fortwo day workshop.  Complete workshop details and Registration information here.

Earlier Event: December 4
Advanced: Alpine & Grana
Later Event: January 15
VCC HACCP with Allen Saylor