The Vermont Cheese Council will hold a two day Hazard Analysis Critical Control Point (HACCP) training for cheesemakers and cheesemaking operations.
Dates: Wednesdays, October 6 and 13, 2010
Time: 9:30am-4pm
Location: Provisions International, 42 North Main Street in White River Junction
Cost: $100 ($50/day)
To register: email Rachel Fritz Schaal or call 866.261.8595
Participants will:
Develop a HACCP plan from milk though packaged cheese
Conduct a hazard analysis
Identify Critical Control Points (CCPs) and set critical limits
Monitor CCPs and establish appropriate corrective actions
Validate your CCPs and verify your HACCP plan
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