Sanitation Training & Introduction to HACCP for Cheese Makers

***POSTPONED***

Unfortunately this had to be postponed. Beth and Gary will try to reschedule for November. We will post an updated announcement on the Guild web site when we get more information.

———

McIntire Room, Buchanan Alumni House; UMaine, Orono campus
Time: 9:00am – 3:00pm (Registration starts at 9:00am)

Lunch is provided.

$10.00 for Guild members
$20.00 for Non-Guild Members

Please register with Melissa Potts via email: mpotts@umext.maine.edu or by calling toll free: 1-800-287-7170, as we have a registration limit of 30 people.

A minimum of 15 participants are needed, registration is due by May 7th. We reserve the right to cancel the workshop by this date if the minimum participant numbers are not met.

Directions can be downloaded from this website, including a campus map: http://www.umaine.edu/locator/BuildingDisplay.asp?id=360.

If you do not have internet access, please call Melissa for a campus map.

Speakers include: Barbara Brooks, Seal Cove Farm
Beth Calder and Gary Anderson, UMaine Cooperative Extension
Dr. Al Bushway, Dept. of Food Science and Human Nutrition

This training is a basic sanitation workshop that covers milk and cheese room sanitation, cleaning equipment, milk quality testing, appropriate cleaning/sanitizing products, bacteria and techniques to control growth, HACCP and how to apply this information in a farm setting.

Posted in Learning, News.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.