This bi-lingual one-day workshop will provide FSMA-informed guidance on HACCP-based food safety specifically designed for artisan/farmstead cheesemakers.
- Review key aspects of micro-organisms most relevant to cheese safety.
- Learn best practices to maintain, monitor, and control cheesemaking operations to manage food safety concerns.
- Hear about case studies to highlight specific practices important for artisan cheesemaking operations.
Dennis D'Amico, Assistant Professor, Animal Science
University of Connecticut
OPEN to Washington producers only until September 1, 2013
September 1 Registration is OPEN to ALL cheesemakers