Artisan cheesemakers will learn best practices to maintain,
monitor, and control cheesemaking operations to effectively manage food safety
concerns. Case studies will highlight specific practices important for artisan
cheese manufacturing operations and participants will review key aspects of
micro-organisms most relevant to cheese production.
“We want to provide producers with the tools and
information to produce a safe product,” says Kassenborg. “This will not
only protect consumers but will help protect the health of the business.
We have seen how product recalls and foodborne illness outbreaks can be
devastating to a food business.”
Instruction will be provided by Dennis D’Amico, formerly of
the Vermont Institute for Artisan Cheese, whose research and outreach efforts
focus on improving the safety of artisan cheeses through risk assessment and
reduction.
Cost for the one-day workshop is $49.00. The deadline to
register is October 15. The Iowa Department of Agriculture and Midwest Dairy
Association are co-sponsors with assistance from the Innovation
Center
