FSMA Preventive Controls Workshop The Food Safety Modernization Act became law in 2011 and its main component “Preventive Controls for Human Foods” will be finalized in 2015, with FDA enforcement starting in 2016. This Workshop is targeted at small dairy plants, providing them with: •An in-depth understanding of the FSMA “Preventive Controls for Human Foods” regulation. •Model food safety/HAACP/HARPC written programs that can be used as models for your operation. •Small group exercises to train you on ways to improve your food safety HAACP/HARPC programs. •Presentations on how to use environmental testing kits, ATP kits, and metal detection in your plant. •Review of model dairy plant programs on operational records. What FDA’s Preventive Controls for Human Foods requires for plant records and how to maintain an effective dairy plant records system. •Attendees successfully completing the Workshop and a short test will receive a certificate indicating you’ve met the requirements in “Preventive Controls for Human Foods for a Qualified Individual”. Each dairy plant is required to have one. Who should attend? Plant, Industry, Extension, and Regulatory personnel seeking to gain in-depth knowledge of HACCP/HARPC, Prerequisite Programs, and FSMA’s “Preventive Controls for Human Foods”. Those needing to obtain a “Qualified Individual” certification, as required by FSMA for dairy plants. Instructors: Mr. Allen Sayler, Managing Partner, Center for Food Safety & Regulatory Solutions, LLC Mr. Steve C. Murphy, Senior Extension Associate, Food Science, Cornell University Other Technical Experts on Environmental Monitoring, ATP, and metal detection
The Dairy Practices Council holds a three-day conference each fall to allow all Task Forces to meet simultaneously and to provide a forum where topics of common interest can be shared with the membership and other attendees. General sessions on Thursday and Friday feature topics of current interest to the Dairy Industry. The program covers topics ranging from the farm side to the plant/production/processing side of the industry. The six Task Forces meet Wednesday and Thursday afternoon, where guidelines are reviewed, revised, and written. Attendees can attend any or all six Task Force meetings and participate in writing and reviewing Guidelines. The conference is approved by several state departments of agriculture and health for fulfilling Continuing Education Credits towards the requirements under the Processing Plant Superintendant (PPS) and Certified Milk Inspector (CMI) Programs as outlined in the PMO. Attendees represent a cross section of the Dairy Industry from the US, Canada, and around the world. General session presentations, photos, and Business Meeting minutes from previous conferences can be found approximately three weeks after the conclusion of the Conference, in the "Past DPC Conference Archives" section below
Join Peter Dixon and the team from Westminster Artisan Cheese for this 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design. Topics include: Milk Properties Sheep Cow Goat Seasonal Milk Production Hands-On Cheesemaking: Mozzarella Ricotta or Ricottone Tomme Gouda Appenzeller Asiago Use of Starter & Ripening Cultures Brining Affinage Equipment Facilities for Small-Scale Commercial Cheesemaking FDA and State Regulations Sanitation and Development of Food Safety Programs Affinage for the Cheeses made in Class Creamery Design Business Planning: Financial Personnel Marketing This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com
Explore the craft of cheesemaking and ripening in this three-day workshop. We’ll make a Tomme cheese while viewing each step from the perspective of the affineur, then follow the steps for ripening this and other cheeses. This session will include a trip to a local creamery for a tour of the facilities and discussion of affinage in practice. Topics include: Selection and Use of Ripening Cultures Bio-reactions between Microbes, Enzymes, and Cheese Components Affinage Techniques for various cheeses, including Bloomy rind, Washed rind, Blue, Alpine, Grana, Caciocavallo/Provolone, and Tomme Cheese Grading and Quality Control, and Facility Design, Construction. and Maintenance of Cellars, Caves, and Brining/Drying Rooms Participants are encouraged to bring cheeses for tasting and evaluation. This session will be held in Westminster, VT. Address and directions will be sent upon registration. For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com
Join Peter Dixon and the team at Westminster Artisan Cheesemaking and go beyond the basics of cheesemaking with these intensive sessions. The focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion. The Blues: Soft-Ripened to Stilton • Bloomy and Washed Rind • Alpine & Grana Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercial cheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality. Participants are invited to bring cheeses for tasting and evaluation. In each session we will cover: Starter and Ripening Cultures • Cheesemaking Recipe Development • Specific Cheese Aging Techniques • Equipment & Facilities • Food Safety • Cheese Grading & Quality Control These sessions will be held in Westminster, VT. Address and directions will be sent upon registration. For availability contact Rachel at 802.387.4041 or email westminsterartisan@gmail.com
