Rachel Fritz Schaal<\/a> or call 866.261.8595<\/p>\nParticipants will:
\nDevelop a HACCP plan from milk though packaged cheese
\nConduct a hazard analysis
\nIdentify Critical Control Points (CCPs) and set critical limits
\nMonitor CCPs and establish appropriate corrective actions
\nValidate your CCPs and verify your HACCP plan
\n<\/p>\n
Accredited by the International HACCP Alliance, the course will teach you how to
\ndevelop, implement and manage a Hazard Analysis Critical Control Point (HACCP)
\nplan for your cheese making operation. Everyone who completes the course will be
\ncertified to develop a HACCP plan for their farm or for another farm.<\/p>\n
Course instructor, SCOTT DONNELLY, Ph.D. is a product safety authority with
\nover two decades of food industry experience. His areas of expertise include food
\nmicrobiology, foodborne illness investigations, laboratory operations, analytical method
\ndevelopment, and HACCP.<\/p>\n
Spaces in the course are limited to 20 people. Thanks to generous support from NE SARE, we are able to offer this training at a greatly reduced rate. Please sign up ASAP to assure your place.<\/p>\n
WHY TAKE A HACCP COURSE NOW?<\/p>\n
Each year, an estimated one in four Americans will get sick from tainted food and about
\n5,000 will die (Centers for Disease Control and Prevention)\u2026so far NONE from cheese
\nmade by Vermont cheese makers.<\/p>\n
However in response to growing concerns over foodborne illnesses (like the recent
\negg recall), the FDA Food Safety Modernization Act (S. 510) is under consideration
\nby the Senate, following passage of similar legislation by the House last year. The
\nmain goal of the legislation is to enhance the authority and resources of the FDA
\nto monitor and prevent foodborne illness outbreaks. While amendments have been
\nproposed that would exempt small and direct marketing farmers from some sections
\nof the bill requiring hazard analysis planning and prevention systems, the future is
\nclear: whether from the federal government or from distributors, HACCP based
\nfood safely risk management planning and documentation is a coming reality.<\/p>\n
The Vermont Cheese Council has been following these developments for some time
\nnow, encouraging cheesemakers to be pro-active in assuring food safety in their
\noperations and supporting risk management education as part of VIAC\u2019s Cheesemakers
\nCertification programs. Develolpment of HACCP plans and related monitoring
\nand verification so that the producers best food safety practices are documented will benefit cheesemakers (fewer lost batches and improved quality), distributors and consumers (assurance of safety controls), and Vermont\u2019s growing cheese industry
\n(our first class image).<\/p>\n
Offering this course now will help cheese makers in the state who have not taken a
\nHACCP course make the transition to the HACCP based food safety at a VERY REDUCED CHARGE\u2014
\na valuable certification for marketing to distributors, restaurants, retailers and consumers.<\/p>\n
The Seminar will also include presentations on a study of wholesale cheese
\nbuyers views of risk management in farmstead cheese making, as well as a two year pilot
\nprogram that trained twenty Northeastern farmstead cheesemakers on best practices for doing cheese risk management planning,
\nsampling and monitoring their cheese production on small farms.<\/p>\n
Joining VCC as program sponsors are the Northeast Sustainable Agriculture Research and Education program and the Cooperative Development Institute.<\/p>\n
Sign up now to take advantage of this important opportunity!<\/p>\n","protected":false},"excerpt":{"rendered":"
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: […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[92,33],"class_list":["post-849","post","type-post","status-publish","format-standard","hentry","category-learning","tag-haccp","tag-sanitation"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/849","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=849"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/849\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}