Beth Calder writes:

For raw milk processors, cheesemakers, dairy producers and anyone thinking of producing dairy value-added food products

8:00am-4:30pm
Buchanan Alumni Hall, McIntire Room, University of Maine, Orono campus
Please contact Melissa Potts to register: 1-800-287-7170 or melissa.potts1@maine.edu
The maximum number will be 40 people so register early.
Cost: $20 per person (lunch provided)
$10 per person for Cheese Guild Members
Make checks payable to University of Maine Cooperative Extension

Instructors: Beth Calder- Cooperative Extension, Food Science Specialist; Gary Anderson- Cooperative Extension, Animal and Bio-Sciences Specialist; Jason Bolton- Cooperative Extension, Food Safety Statewide Educator; Barbara Brooks, Owner/Operator of Seal Cove Farm; John Belding, Cheese Producer, Little Falls Farm; Mike Travers, Ecolab.

8:00am – Registration
8:15am – Introduction to Microorganisms
8:50am – Sanitation 101
9:50am – Break
10:10am – Cleaners and Sanitizers
11:10am – Farm and Milk Room Sanitation

12:10am – Lunch- provided

1:00 – 1:30 – Barbara Brooks, Seal Cove Farm.
1:30 – 2:00 – Facility Sanitation
2:00 – 2:15 – Break
2:15 – 2:45 – HACCP Made Easy
3:00 – 3:30 – Designing a Sanitary Cheese Cave
3:30 – 4:00 – Micro-Testing and How to Read a Bacteria Lab Report
4:00 – Evaluations

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. UM Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status. If you require special accommodations or financial assistance to participate in this program, please contact Melissa Potts at (207)581-2788 by April 15 so we may assist you.