This course is intended to equip cheese makers with a working knowledge of food safety concepts and how to implement food safety preventive control plans. The class will learn how to assess the risk associated with various cheese making processes, and how to mitigate risk via good manufacturing practices (pre-HACCP) including effective cleaning and sanitation protocols, and HACCP based hazard control. The technical principles of quality assurance in the cheese industry will also be discussed. Finally, the course includes training on the regulations and policies that govern cheese making in Canada.
By the end of the course, the learner should be able to:
- Characterize biological, microbial and chemical hazards associated with particular cheese varieties and cheese making processes during class exercises;
- Design preventive control programs and quality assurance programs for cheese making facilities and for particular cheese manufacturing processes through home assignment;
- Apply the principles of food safety to plan and execute cheese plant cleaning and sanitation programs;
- Describe regulations and policies relevant to the cheese industry, and, in particular, to their own cheese making operations during class discussions.
- Cheese risk assessment. Biological, chemical and microbial hazards.
- Preventive Control Plan and Prerequisites
- Cleaning and Sanitation.
- Traceability and Recall
- Policy and Regulation
- Quality Assurance.
|End-of-unit 5-minute quizzes||20%|
|Participation in online discussions||20%|
|3 home assignments||60%|
Applies Towards the Following Certificates
- Cheese Maker Certificate : Core Courses
*Course details are subject to change.