Guild Meeting and Sanitation Workshop


May 11 – U of Maine Cooperative Extension, Orono (Sanitation Workshop)

*Now Full; No Longer Accepting New Registrations*


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: 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.

Guild Meeting

Little Falls Farm, Harrison

From the North:

Take Exit 75 (Auburn) off of Route 95. At the exit take a right onto Route 202/100/4 . After about a mile, take a right onto Route 122. Follow Route 122 to Route 26. Turn right (north) on Route 26, heading towards Poland. Follow Route 26 about eleven miles, then take a left onto Route 121 (west). Continue on 121 through Oxford Village. One half mile past Oxford Village, take a right onto the Gore Road. Continue on the Gore Road about five miles until the Gore Road ends (stop sign) at Route 117. Take a left (west) at the stop sign onto Route 117. Travel west for about two miles, then take a left onto the Plains Road, just after the bridge over the Crooked River. Follow Plains Road for about three miles to the stop sign at it’s end in Bolster’s Mills Village. There will be a blue house straight ahead and John’s land surveying office to the left next to the bridge. Our road, Walker Mills Road, goes between John’s office and the blue house. After three houses the road turns to gravel. Follow for one mile, until the power lines end at Little Falls Farm, #250

From the South:

Take Exit 48 (Westbrook, Riverside Dr..) off of Route 95. Take a right onto Riverside Drive and follow about a mile and a half to Route 302. Take a left (NW) onto Route 302 towards Windham. Continue on 302 through N. Windham into Raymond. In Raymond take a right onto Route 121 heading towards Casco. Take 121 through Casco Village and into Otisfield. In Otisfield Route 121 takes a sharp right. Do not turn right, but continue straight ahead onto Bolsters Mills Road. Follow Bolsters Mills Road about five miles, down a steep hill to the village of Bolsters Mills. Pass the General Store on your right, cross the Crooked River bridge, then take an immediate left (just after Belding Land Surveyor office) onto Walker Mills Road. There will be a blue house on your right and John’s land surveying office on the left. After three houses the road turns to gravel. Follow for one mile, until the power lines end at Little Falls Farm, #250.

Guild Meeting

Hosted by Kennebec Cheesery, Sidney

An excellent meeting on a HOT day; representatives from Servi Doryl USA (cheese making equipment) and Janet’s Agricultural Tours (2010 cheese focused trip to France) joined us. Minutes will be posted when they are available.