{"id":5267,"date":"2017-07-07T09:05:43","date_gmt":"2017-07-07T13:05:43","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=5267"},"modified":"2017-08-07T09:51:32","modified_gmt":"2017-08-07T13:51:32","slug":"cheesemakers","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/cheesemakers\/","title":{"rendered":"Sanitation and Food Safety for Cheesemakers"},"content":{"rendered":"

Updated by Assistant Extension Professor, Robson Machado<\/a>, University of Maine Cooperative Extension.<\/em><\/p>\n

Developed and used with permission from Penn State Extension.<\/em><\/p>\n

Introduction<\/h3>\n

This sanitation and food safety training for small scale cheese producing establishments was developed by The Pennsylvania State University, Department of Food Science to provide an educational tool for the training of cheesemakers. This training contains strategies that take into account specific characteristics of the small and very small dairy farm.<\/p>\n

The training includes two lessons designed to provide workers in dairy farms with the knowledge, skills, and a comprehensive explanation of the food safety rules that they need to follow at work. It can be used to train a group of employees or as a self-study training.<\/p>\n

Lesson 1: Sanitation and Food Safety for Cheesemakers<\/h3>\n

This lesson describes the four steps for cleaning and sanitizing, the four elements (T.A.C.T.) to be considered during cleaning and sanitizing, and the basics of cross-contamination.<\/p>\n

After the end of this lesson, participants will be able to:<\/p>\n