Event Start: Oct 18, 2014 - 09:00 AM; Event End: Oct 19, 2014 - 04:00 PM; Westminster West, VT 05346. Two-day session provides training in food safety for commercial cheesemakers. Utilizing Peter Dixon'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.
