Food Safety for Dairy Processors / Operations
Down on the farm

Food safety courses for artisan and farmstead cheesemakers start Oct. 11

Classes are scheduled for Seattle; Macon, Ga.; Northwood, Iowa; and Harrisburg, Pa.

September 28, 2013

The Innovation Center for U.S. Dairy, Rosemont, Ill., has established numerous workshops around the country to address best practices focusing on large dairy processors and manufacturers, supply chain, and the growing artisan/farmstead cheesemaking segment, in addition to regulatory and auditing programs.
With the growth of the artisan/farmstead segment, several workshops will be offered to artisan/farmstead cheesemakers as well as state/federal regulatory officials. The Food Safety and Hygiene in Artisan/Farmstead Cheesemaking workshops for the remainder of 2013 are:

 

Founded by the dairy checkoff program, the Innovation Center aligns the collective resources of the dairy industry to offer consumers nutritious dairy products and ingredients, and promote the health of people, communities, the planet, and the industry.

For more information on the artisan/farmstead workshops, contact Tom O’Connell at Tom[@]marketingcpts.com or 608-798-1444.


 

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