Category Archives: Learning

Cheese HAACP Training Offered in VT

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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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Sheep & Goat Reproduction Seminar

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This message is to announce the the Sheep & Goat Reproduction Seminar planned for October 23 and 24 in Fairfield and New Sharon. The seminar will feature Tennessee Small Ruminant Specialist, Dr. An Peischel and UMaine Animal Science Professor, Dr. James Weber. The Saturday session will feature the science of reproduction. The Sunday session will feature artificial insemination of goats (Sunday session limited to 14 people).

A mailing was recently sent to all sheep and goat producers in Maine regarding the seminar. However, feel free to pass this message onto interested parties (farmers and 4-H types) in your realm.

Here is the link to the seminar.

Sanitation Training & Introduction to HACCP for Cheese Makers

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***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.

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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: [email protected] 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.