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.

Presenter: 

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