Back to top

Specialty Training Programs

In addition to our Regulatory and Certificate program Training Courses, we also offer a selection of specialty courses in both food safety topics and advanced level hands-on training programs.

Specialty Cheese Making

This course is an advanced level hands-on course. Participants will apply scientific principles to craft six varieties of cheese from pasteurization through curing. In addition to making cheese, the course will also focus on milk quality, affinage, and sensory evaluation of cheese. It is recommended that participants have experience in cheese making.

Tuition is $700 for in-state registrants and $780 for out-of-state registrants. Enrollment is limited to the first 20 participants.

February 22-23, 2017

Location: Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853

Syllabus
Sample Program
CANCELLED
Lodging Information
Parking Information

 

Artisan Dairy Food Safety Plan Coaching Workshop

This coaching workshop is intended for Artisanal Cheese and Dairy Food Producers who are preparing to create, or are already developing, a FSMA compliant, preventive control (PC)-based, food safety plan for their facility. The goal of this workshop is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in development process.  PCQI lead trainers will be present to review topics and answer questions. Templates (digital and paper) will be provided to facilitate plan development, attendees are encouraged to bring their current or in-progress plans.

 

Note: This course is NOT intended to provide PCQI certification, it is strongly recommended that attendees complete an FSPCA PCQI certification course or similar program before attending this workshop.   Attendees are also encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop.  The link to this online training will be provided upon registration.

  • Workshop is limited to the first 20 registrants. Additional registrants will be added to a wait list and additional workshops scheduled as needed to meet demand.
  • PCQI certification is a recommended (but not required) prior to enrollment
  • Attendees should bring a plan to develop. Multiple products may be grouped under a single plan, please work with the course instructor if you need assistance determining if products should be grouped or split.
  • Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops. 

Who Should Attend: Artisan cheese and dairy food producers taking the next step in their Food Safety Plan Development.

Course Locations: Cornell University, Ithaca NY and Essex County, NY

This course is specifically for Artisan Dairy Food Producers, supported through funding from the Innovation Center for US Dairy via a partnership with Cornell University.

The generous support of the Innovation Center for US Dairy allows this course ($600 value) to be provided at a reduced cost to artisan dairy producers for $49. 

Registration
Agenda
Lodging Information
Parking Information

Pathogen Environmental Monitoring

 

This course is will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality. The course will focus on pathogens of concern and the importance of environmental sampling programs. Potential sources of contamination will be identified and control steps outlined. Participants will work in small groups to develop an Environmental Monitoring Plan and discuss mitigation steps and corrective actions to control microbial contamination in a food processing facility.

Tuition is $600 for in-state registrants and $725 for out-of-state registrants. Enrollment is limited to the first 40 participants.

This course will be offered in 2018.

Location: Cornell University, 148 Stocking Hall Conference Center, Ithaca, NY 14853


Syllabus
Agenda
Lodging Information
Parking Information