Artisan/Farmstead Cheese Safety
and Quality Training Workshop
This one-day workshop will provide key information on food safety specifically designed for artisan/farmstead cheesemakers. The workshop will review key aspects of micro-organisms most relevant to cheese safety. Best practices to maintain, monitor, and control cheese making operations to manage food safety concerns will be presented along with case studies to highlight specific practices important for artisan cheese making operations. Lunch provided.
Instructors will include:
Phil Tong of Cal Poly DPTC
Dennis D'Amico of Vermont Artisan Cheese Institute
Les Wood of California Department of Food and Agriculture.
Enrollment will be limited to the first 35 registrants. Registration requests received after the first 35 will be placed on a waiting list. Registration fee includes a comprehensive course syllabus, refreshment breaks and lunch. In the event of insufficient enrollment, Cal Poly reserves the right to cancel the course and provide a full refund to registrants.
Cancellations, and Refunds
Registrants receive a full refund who cancel by phone at least two weeks prior to the day of the course (less a $30 service charge). No refund will be given to registrants who cancel less than two weeks prior to the day of the course.
Supported and Sponsored by:
This workshop is made possible through the financial support of the California Dairy Research Foundation, the assistance of the Innovation Center for US Dairy, and the cooperation of the Vermont Institute for Artisan Cheese, California Department of Food and Agriculture, and the Cal Poly Dairy Products Technology Center.
For Further Information Contact
Dr. Phillip S. Tong (805) 756-6102
Laurie Jacobson (805) 305-5056