Posts Tagged ‘Sanitation’
Sanitation Products Training?
From Beth Calder:
“I am in contact with our Ecolab rep. His name is Mike Travers. He is really hard to get a hold of, but he is interested in helping the Cheese Guild with further trainings in the future if members are interested. I would recommend that this be held at a site off-campus since it is a conflict of interest for UMaine to endorse a certain company, but he could help people further with questions regarding detergents versus sanitizers, and whether he has products that are approved for organic use. We could discuss this at the next meeting and see if anyone is interested. ”
Would anyone be interested in further sanitation training like this?
Guild Meeting and Sanitation Workshop
| May 11, 2009 | ||
| 10:00 am | to | 2:00 pm |
May 11 – U of Maine Cooperative Extension, Orono (Sanitation Workshop)
*Now Full; No Longer Accepting New Registrations*
Agenda:
Sanitation Training & Introduction to HACCP for Cheese-makers
May 11, 2009
McIntire Room, Buchanan Alumni House; UMaine, Orono campus
Time: 10:00am – 4:00pm
Lunch is provided. Free for Maine Cheese Guild Members
$10.00 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.
Directions can be downloaded from the University website, including a campus map.
If you do not have internet access, please call Melissa for a campus map.
Tentative Schedule:
10:00am – Registration
10:30am – Beth Calder (Extension Food Science Specialist) will discuss bacteria, bacterial growth and food safety.
11:15am- Gary Anderson (Extension Animal and Bio-Sciences Specialist) will discuss farm and milk room sanitation, cleaning equipment, recommended water temperatures, appropriate cleaning/sanitizing products and how to use them, quality testing and thoughts from a dairy inspector’s perspective.
Break at 12:30pm – Lunch will be provided.
Resume with Gary’s talk at 1:15pm.
1:45pm – Barbara Brooks (Seal Cove Farm; Lamoine, ME) will discuss sanitation from the farm/cheese processing perspective; what has worked for her and problems she has encountered and what she has done to correct the situation.
2:30pm – Beth will discuss recommended cleaners/sanitizers for the cheese-room and FDA recommendations at what level to use.
3:00pm – Beth will briefly describe HACCP principles and how to incorporate HACCP into your cheese-making process along with worksheets to take home.
4:00pm – End of training/Questions & answers.
