{"id":2685,"date":"2014-05-28T14:29:10","date_gmt":"2014-05-28T19:29:10","guid":{"rendered":"https:\/\/mainecheeseguild.org\/?p=2685"},"modified":"2014-05-28T14:31:40","modified_gmt":"2014-05-28T19:31:40","slug":"june-6-artisan-cheesemaker-food-safety-workshop-in-conn","status":"publish","type":"post","link":"https:\/\/mainecheeseguild.org\/?p=2685","title":{"rendered":"June 6 Artisan Cheesemaker Food Safety Workshop in Conn"},"content":{"rendered":"<p>On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan\/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut.<\/p>\n<p>This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and nutritional end product, while addressing the stringent regulations coming from the FSMA. The workshop will include topics such as GMPs, sanitation, preventative and microbial controls, environmental monitoring, and ingredient and product pathogen testing.<\/p>\n<p>Food safety is an important issue, and we recognize that you work with many individuals who may find this workshop valuable including cheese makers and manufacturers, extension and industry professionals, and retail and foodservice cheese buyers.  We\u2019d greatly appreciate it if you would share the attached flier with your colleagues and other individuals who may be interested in attending this workshop. <\/p>\n<p><a href=\"https:\/\/mainecheeseguild.org\/wp-content\/uploads\/CTFFSWF.pdf\" target=\"_blank\">For more information see this brochure (PDF)<\/a>. <\/p>\n<p>To register visit: <a href=\"http:\/\/www.dairyevents.com\" target=\"_blank\">www.dairyevents.com<\/a><\/p>\n<p>Have a great day!<\/p>\n<p>Madeline Magin<br \/>\nUMass Extension CDLE Team<br \/>\n201 Natural Resources Way<br \/>\n305 Bowditch Hall<br \/>\nAmherst MA, 01003<br \/>\nP: (413) 545-5221<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On June 6, 2014, the New England Dairy Promotion Board will be sponsoring the Artisan\/Farmstead Cheese Maker Food Safety Workshop from 8 a.m. until 6 p.m. at the University of Connecticut. This hands-on workshop will help cheese makers understand best practices and techniques for pathogen control in their facilities to assure a continued safe and [&hellip;]<\/p>\n","protected":false},"author":49,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[110,33,55],"class_list":["post-2685","post","type-post","status-publish","format-standard","hentry","category-learning","tag-artisanal-cheese","tag-sanitation","tag-workshops"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/2685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2685"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/2685\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}