Dec
14
to Dec 15
HACCP/HARPC
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.