HACCP in Speciality Cheesemaking

23hrs15

Aims and objectives

This three and a half day intensive course is targeted at Environmental Health Practitioners working in local authorities that have specific responsibility for specialist cheesemakers.

This is an interactive course to develop a detailed understanding and in-depth knowledge of the processes involved in small scale and artisan cheese making. The key focus will be on identification of hazards and appropriate controls including for raw milk cheese. To fully engage delegates, they will be involved in small scale production of a variety of cheeses and the development of an appropriate HACCP plan, monitoring and controlling critical points.

In the past cheese makers have expressed concern about local authority enforcement, and this course helps to provide reassurance for businesses about the professional skills and knowledge and consistent enforcement approaches across the country.

It will provide information about specialist cheeses, and information about pathogens associated with specialist cheeses and artisanal production in the context of recent cases and examples. In particular it will apply this to the types of issues that enforcement officers may encounter during their work.

At the end of the course delegates will have an increased understanding and knowledge of cheese making, the associated hazards and risks associated with different types of products; and the steps necessary to control the risks at all stages of the food chain (from milk production, transport, and heat treatment; to processing, manufacture, maturing, and retail).

The course will signpost enforcement issues and legislation where appropriate to give confidence to enforcement officers about sampling and analytical methods, microbiological criteria and current enforcement policy. In particular it will reference the Specialist Cheesemakers Association Guidance/ Code of Best Practice.

Why should you attend?

  • Delegates will gain practical and technical experience and knowledge of cheese making.
  • Refreshed understanding, knowledge and confidence in using current approaches to enforcement, sampling; HACCP and current food policy, leading to appropriate level of competence in food law enforcement.
  • Consistency in enforcement approaches across the country, and business confidence.

Who should attend?

This three and a half day course is available to Environmental Health Practitioners working in local authorities in England, only.

Free attendance at this course is subject to availability for one nominated member of staff per local authority. Additional places may become available and waiting lists will be managed via FSATraining@cieh.org 

Cost

Attendance on this course is available to enforcement officers in England free of charge. (Unfortunately these courses are not available to students or independent consultants).

Please note: If a course location is not listed for your region and you are able to assist by offering a venue: please click here for more information.

Important notes for delegates

This is a residential course.

It would be helpful if delegates did some basic reading about cheese making processes before attending to give more time during the course to go into more depth.

Some delegates may attend the course with the expectation that the trainer will solve their particular enforcement problem. It should be clear that whilst the course is intended to cover general principles and help broader understanding, it is not intended to specify enforcement solutions out of context.

CPD

This event is accredited with 23 hours and 15 minutes of CIEH CPD.

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