Dairy Basics: Fundamentals of Food Safety , The FSMA Update
The workshop begins with an overview of food safety plans required by the Food Safety Modernization Act (FSMA). The morning session reviews the requirements for good manufacturing practices, hazard analysis and risk-based preventive controls for human food. The afternoon session begins with a discussion how milk chemistry and microbiology relate to cleaning and sanitation practices in a dairy plant. Lectures address the principles of cleaning and sanitizing, how to write sanitation preventive controls, and record keeping procedures.
Who Should Attend
- farmstead and artisan processors of raw and pasteurized milk and cheese, and value-added dairy products
- small- to medium-dairy processors of fluid milk and value-added dairy products
The workshop will run from 9:45 am to 3 pm, held at the six Penn State Extension Offices. Lunch and workshop materials will be provided. Participants will receive a Certificate of Participation that can be used as proof of training in their food safety plans.
For More Information
Participants can find more information and register for the workshop at
http://extension.psu.edu/dairy-basics/safety. Registration is required for this workshop to ensure the availability of course materials and lunch. There is no fee, the workshop is supported by the Mid-Atlantic Dairy Association.
Contact Dr. Kerry E. Kaylegian, firstname.lastname@example.org, 814-867-1379