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

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.

More Info & Register

Westminster Artisan Cheesemaking offers workshops on the fundamentals of making and aging cheese and operating a small-scale, farmstead or handmade cheesemaking business.

Workshops are limited to 5-10 participants, and offer backgroundand foundation information, dialogue and discussion, and hands-oncheesemaking and/or affinage experience.

Introductory workshops are tailored to the needs and interestsof aspiring and beginning cheesemakers.

Affinage and Advanced workshops are designed for licensed manufacturers looking to improve and/or expand their cheese production.

HACCP/Risk Reduction workshops are ideal for anyone planning for or already engaged in cheese production on a small scale.

Complete details can be found at www.dairyfoodsconsulting.com/westminsterartisan.shtml

Or contact Rachel or Peter at westminsterartisan@gmail.com