{"id":905,"date":"2010-02-10T10:56:11","date_gmt":"2010-02-10T15:56:11","guid":{"rendered":"https:\/\/mainecheeseguild.org\/?p=905"},"modified":"2020-01-20T09:29:33","modified_gmt":"2020-01-20T13:29:33","slug":"2011-sanitation-workshop-at-um-o","status":"publish","type":"post","link":"https:\/\/mainecheeseguild.org\/?p=905","title":{"rendered":"2011 Sanitation Workshop at UM-O"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/mainecheeseguild.org\/wp-content\/uploads\/3656scrub_brush-300x199.jpg\" alt=\"Scrub Brush\" title=\"Scrub Brush\" width=\"300\" height=\"199\" class=\"alignright size-medium wp-image-907\" srcset=\"https:\/\/mainecheeseguild.org\/wp-content\/uploads\/3656scrub_brush-300x199.jpg 300w, https:\/\/mainecheeseguild.org\/wp-content\/uploads\/3656scrub_brush.jpg 700w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Beth Calder writes:<\/p>\n<p>For raw milk processors, cheesemakers, dairy producers and anyone thinking of producing dairy value-added food products<\/p>\n<p>8:00am-4:30pm<br \/>\nBuchanan Alumni Hall, McIntire Room, University of Maine, Orono campus<br \/>\nPlease contact Melissa Potts to register: 1-800-287-7170 or melissa.potts1@maine.edu<br \/>\nThe maximum number will be 40 people so register early.<br \/>\nCost: $20 per person (lunch provided)<br \/>\n$10 per person for Cheese Guild Members<br \/>\nMake checks payable to University of Maine Cooperative Extension<\/p>\n<p>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.<\/p>\n<p>8:00am \u2013 Registration<br \/>\n8:15am \u2013 Introduction to Microorganisms<br \/>\n8:50am \u2013 Sanitation 101<br \/>\n9:50am \u2013 Break<br \/>\n10:10am \u2013 Cleaners and Sanitizers<br \/>\n11:10am \u2013 Farm and Milk Room Sanitation <\/p>\n<p>12:10am \u2013 Lunch- provided<\/p>\n<p>1:00 \u2013 1:30 \u2013 Barbara Brooks, Seal Cove Farm.<br \/>\n1:30 \u2013 2:00 \u2013 Facility Sanitation<br \/>\n2:00 \u2013 2:15 \u2013 Break<br \/>\n2:15 \u2013 2:45 \u2013 HACCP Made Easy<br \/>\n3:00 \u2013 3:30 \u2013 Designing a Sanitary Cheese Cave<br \/>\n3:30 \u2013 4:00 \u2013 Micro-Testing and How to Read a Bacteria Lab Report<br \/>\n4:00 \u2013 Evaluations<\/p>\n<p><em>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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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) [&hellip;]<\/p>\n","protected":false},"author":944,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,7],"tags":[],"class_list":["post-905","post","type-post","status-publish","format-standard","hentry","category-events","category-learning"],"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/905","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\/944"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=905"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/905\/revisions"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}