Developing a HACCP Program for Small-Scale Cheesemakers  July 10-11

This two-day workshop provides training in food safety for commercial cheesemakers.  This class 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 workshop will be held at:
The Congregational Church of Westminster West
44 Church Street
Westminster West, VT 05346

REGISTRATION
Contact Peter or Rachel at Tel. 802.387.4041 or email westminsterartisan@gmail.com
Spaces in workshops will be reserved upon reciept of deposit. Fees for this workshop are $400, with $200 deposit required to secure a reservation. Please make checks payable to Rachel Schaal and send to:

Westminster Artisan Cheese
131 West Parish Road
Westminster West, VT 05346

 

 

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