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Event Details

Date

August 7 - August 8, 2018

Time

T 8:00 AM - 5:00 PM; W 8:00 AM - 12:00 Noon

Location

Cornell University Stocking Hall
411 Tower Rd
Ithaca, NY 14853

Cost

$600.00 NYS Early Fee (prior to 7/16/18)


$725.00 Out-of-State Early Fee (prior to 7/16/18)


Late fees apply after July 16.

Host

Harvest NY and Cornell Dairy Extension

Anika Zuber
585-813-3539

Pre-Registration Deadline: July 16, 2018

EVENT HAS PASSED

Dairy Science and Sanitation Workshop

August 7 - August 8, 2018

Dairy Science and Sanitation Workshop
The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments.

The course consists of on-line lecture sessions that will cover basic dairy science, including composition of milk, dairy microbiology, and dairy food safety, as well as an overview of dairy regulations. Participants will also learn in hands-on sessions the basics of cleaning and sanitizing principles, unit operations -- both raw milk production and receiving, and dairy processing, plant equipment and design, general control of pathogenic and spoilage microorganisms, in depth information on cleaning and sanitizing chemicals, their properties and applications, and a discussion on CIP and COP systems and common errors seen in the industry. The course also provides hands-on sessions where both CIP and COP principles will be applied.  

Instruction will be provided by Anika Zuber, Dairy Processing Specialist, CCE Harvest NY, and guest speakers.

Tuition is $600.00 for in-state registrants -- $725.00 for out of state registrants, through July 16. Late fees applied after July 16. Enrollment is limited to the first 30 participants. Course earns 2 CEUs.




calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Dairy Science and Sanitation Workshop (VT)

September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments. 
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Writing Your Business & Marketing Plan

October 18, 2018
6:00 PM - 8:30 PM
Watertown, NY

This session is designed for those who are looking to take their business to the next level. It will include discussion and coverage of the components and considerations for a strong business plan in addition to an in depth look at the marketing plan. This course will also provide you with a template to complete the respective plans.
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Announcements

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 17 commonly grown specialty crops in NYS: acorn squash, broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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