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Event
HACCP Intensive with Peter Dixon and Pav Cherny
Three-session HACCP plan creation workshop.
Day One Roundtable, January 6th--Start writing your HACCP plan with fellow cheesemaker and creamery owner Pav Cherny on hand to answer questions. 6-8 p.m. in the evening, College of Marin.
Day Two and Three, January 13 and 14--Refine your HACCP plan with cheese consultant and HACCP expert Peter Dixon on hand. Two-day class covers NCIMS curriculum with option to receive certification at the end. 9:30 - 3:30, College of Marin.
MICROBIOLOGIST ON HAND: On Day Two, Nina Parkinson of NGP Consulting, a HACCP auditor and microbiologist, is going to come speak and answer questions.
CLASSES CANNOT BE SPLIT: This mutli-part HACCP writing workshop is a unique opportunity to get your HACCP plan written (or improved) in a very budget friendly, supportive environment. Cost is $300 (for CACG members) for the training with Peter Dixon (cannot be split). This price includes a HACCP booklet. The first day (Jan 6th) is free.
SPONSORSHIP: This HACCP writing and certification series is sponsored in part by Tomales Bay Food.
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LocationNovato College of Marin (View)
1800 Ignacio BLVD
Novato, CA 94949
United States
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